Shrimp and Grits

Shrimp and Grits Recipe - Classic Southern Dish from the USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Shrimp and Grits is a classic Southern dish that combines creamy grits with savory shrimp in a flavorful sauce. This dish is a favorite for breakfast, brunch, or dinner and is sure to satisfy your cravings for comfort food.

History

Shrimp and Grits originated in the Lowcountry region of South Carolina and Georgia, where it was traditionally served as a simple and hearty meal for fishermen and plantation workers. Over the years, the dish has evolved and become a popular staple in Southern cuisine, with many variations and adaptations.

Ingredients

2 cups of uncooked grits
5 cups of water
1 cup of milk
0.5 stick of butter
0.5 cup of tomato sauce
0.5 tsp of salt
0.5 tsp of lemon pepper
1 lb (454 g) of raw shrimp

How to prepare

Combine the grits with water and milk, then cook for 35 minutes, stirring constantly.
In a skillet, add butter, shrimp, and tomato sauce.
Cook until the shrimp is done.
Spoon the grits onto a plate and pour the shrimp sauce on top.

Variations

Add diced bacon or sausage to the shrimp sauce for extra flavor.
Use different types of cheese, such as cheddar or Parmesan, to enhance the grits.
Substitute the shrimp with chicken, sausage, or mushrooms for a different twist.

Cooking Tips & Tricks

Use stone-ground grits for the best texture and flavor.

- Season the shrimp generously with salt, pepper, and any other spices you prefer.

- Don't overcook the shrimp, as they can become tough and rubbery.

- Feel free to customize the sauce with additional ingredients like garlic, onions, bell peppers, or bacon.

Serving Suggestions

Serve Shrimp and Grits with a side of sautéed greens, crispy bacon, or a fresh salad for a complete meal.

Cooking Techniques

Stir the grits constantly while cooking to prevent lumps from forming.

- Cook the shrimp quickly over high heat to ensure they stay tender and juicy.

Ingredient Substitutions

Use chicken broth instead of water for a richer flavor.

- Substitute coconut milk for dairy milk for a dairy-free version.

Make Ahead Tips

Prepare the grits and shrimp sauce ahead of time and reheat before serving.

Presentation Ideas

Garnish with fresh herbs, such as parsley or chives, for a pop of color. - Serve in individual ramekins or bowls for an elegant presentation.

Pairing Recommendations

Pair Shrimp and Grits with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Grits: 36g per serving

- Tomato sauce: 6g per serving

Fats

- Butter: 12g per serving

Proteins

- Shrimp: 24g per serving

Vitamins and minerals

Shrimp is a good source of vitamin B12, selenium, and phosphorus.

Alergens

Shrimp contains shellfish allergens.

Summary

Shrimp and Grits is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is relatively high in calories due to the butter and milk used in the recipe.

Summary

Shrimp and Grits is a delicious and comforting dish that is perfect for any meal of the day. With a creamy texture, savory shrimp, and flavorful sauce, this Southern classic is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for shrimp and grits. It was a warm summer day many years ago, and I was visiting my dear friend, Mrs. Jenkins, in her cozy little cottage by the sea. Mrs. Jenkins was known for her incredible cooking skills, and I always looked forward to our visits because I knew I would learn something new from her.

On that particular day, Mrs. Jenkins greeted me at the door with a warm smile and a twinkle in her eye. "I have a special treat for you today, my dear," she said as she led me into her kitchen. The enticing aroma of garlic and spices filled the air, and I couldn't wait to see what she had in store for me.

Mrs. Jenkins motioned for me to take a seat at the kitchen table as she bustled about, gathering ingredients and utensils. "Today, I am going to teach you how to make my famous shrimp and grits," she announced with a flourish. I couldn't believe my luck – shrimp and grits was one of my favorite dishes, and I had always wanted to learn how to make it.

As Mrs. Jenkins guided me through the recipe, she shared the story of how she had first discovered it many years ago during a trip to the South. She had been visiting a quaint little restaurant in Charleston, South Carolina, when she had ordered the shrimp and grits on a whim. From the first bite, she was hooked – the creamy grits, the succulent shrimp, the rich gravy – it was a flavor explosion like nothing she had ever tasted before.

Mrs. Jenkins had begged the chef for the recipe, and after much cajoling and sweet-talking, he had finally relented. She had been making it ever since, adding her own special touches and tweaks to make it truly her own.

As I watched Mrs. Jenkins expertly sauté the shrimp in a sizzling pan, I couldn't help but marvel at her skill and finesse in the kitchen. She moved with such grace and confidence, never missing a beat as she added the spices and seasonings that would bring the dish to life.

Once the shrimp were cooked to perfection, Mrs. Jenkins ladled a generous portion of creamy grits onto a plate and topped it with the succulent shrimp and savory gravy. The aroma that wafted up from the plate was enough to make my mouth water, and I eagerly dug in.

The first bite was pure heaven – the creamy grits melted in my mouth, the shrimp were tender and flavorful, and the gravy added a rich, savory depth to the dish. I closed my eyes in bliss, savoring every bite as Mrs. Jenkins looked on with a satisfied smile.

After we had finished our meal, Mrs. Jenkins poured us each a cup of steaming hot tea and settled back in her chair with a contented sigh. "I hope you enjoyed that, my dear," she said, her eyes sparkling with pride. "Shrimp and grits is a dish that holds a special place in my heart, and I am so pleased to be able to pass it on to you."

I thanked Mrs. Jenkins profusely for her generosity and guidance, promising to make the dish for my own family and friends so that they could experience the magic of shrimp and grits for themselves. As I left her cottage that day, I felt a warm glow of gratitude and inspiration, knowing that I had learned a valuable lesson from a dear friend who had shared her passion and talent with me.

And so, the recipe for shrimp and grits became a staple in my own kitchen, a beloved dish that I would make time and time again for those I loved. Each time I cooked it, I would think of Mrs. Jenkins and that sunny summer day when she had opened my eyes to the wonders of Southern cuisine. And I would be filled with gratitude for her friendship and her gift of sharing her recipes and her love of cooking with me.