My shrimp and grits recipe is by far my most requested. Friends routinely email or text for the recipe. My sister
demands requests it every year for her birthday. If ever I named a signature dish (which I won’t because I don’t play favorites), this shrimp and grits recipe would be it. Shrimp and grits is a dish of lowcountry origins. It’s most associated with the Carolinas, but it has spread far and wide across the Southeast. It is most commonly seen on brunch menus. I could eat it for breakfast, lunch or dinner (or all three).
Mine is by no means a “classic” shrimp and grits recipe. Classically, shrimp and grits is sautéed shrimp over grits. That’s it. While the simple preparation has its merits, both of my feet are in the “more is better” camp. This is evident if you’ve ever seen me frost a cake, fill a macaron shell with buttercream or lemon curd, or pour a glass a wine.
In testing this recipe, I used pancetta, prosciutto, and bacon (not at the same time–even I couldn’t do that). Proscuitto was lovely with its paper-thin crispiness, but it didn’t deliver the smokiness I thought the dish demanded. Pancetta was closer, but I felt I needed to stay true to the Southern origins of this dish. Bacon won out (as it almost always does).
I add sautéed bell peppers, onion, crisped bacon, diced San Marzano tomatoes, and a little white wine to deglaze the pan before the shrimp cook in the fragrant mixture. The grits plump up and simmer in their bath of butter, stock, and half and half. For a finishing touch, I adorn them with a melting swath of goat cheese and a generous sprinkle of sharp cheddar. Swoon.
Best Shrimp and Grits Recipe
The best shrimp and grits recipe, hands down.
- 4 cups chicken stock
- 3/4 cup heavy cream
- 3/4 stick butter
- 1 garlic clove minced
- 1 cup stone-ground grits
- 1/2 cup sharp cheddar cheese
- 3 ounces goat cheese crumbled (optional)
- 1/2 stick butter
- 1 onion finely chopped
- 1 large garlic clove minced
- 2 pounds uncooked large shrimp peeled, deveined
- 1/2 cup dry white wine
- 1 14- ounce can diced tomatoes in juice
- 6 slices of uncooked bacon chopped
- 1 yellow pepper chopped
- 1/4 cup chopped fresh basil
- 1/2 cup green onions chopped (green and white parts)
Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in grits. Return to boil, whisking constantly.
Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.
Meanwhile, cook bacon heavy large skillet over medium-high heat until browned and crisp.
Add onions and garlic and sauté until tender, about 4 minutes.
Add a half of a stir (1/4 cup) of butter and stir until melted.
Add yellow pepper.
Add can of diced tomatoes. You can drain a little juice if you want less saucy shrimp.
Add shrimp and white wine to skillet and saute until shrimp are just cooked, pink and curled.
Season to taste with salt and pepper.
To simmering grits, add cheddar and optional goat cheese. Stir until cheese is melted. Spoon grits into shallow bowls.
Top each serving with shrimp mixture, dividing equally.
Garnish with basil and green onions and serve immediately.
2 thoughts on “Shrimp and Grits: A Revamped Classic”
Absolutely. Gulf shrimp ARE a must, and that’s not just because I live here! 😀
I just had the leftover helping for lunch. Yum!!! Gulf shrimp are a must and yellow coarse ground grits -like Arrowhead Mills- are the best
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