Shrimp and Grits
Shrimp and Grits is rated
out of
5 by
10.
Prep Time:
20 minutes
Cook Time:
60 minutes
Servings:
6
A legendary morning repast in the Carolina Low Country, shrimp and grits is said to have begun as a fisherman's breakfast, created by shrimpers using the days catch. Original recipes called for sautéing the small local shrimp in butter and serving the seafood as a topping for creamy, stone-ground grits. Today, "New Southern" variations abound, as creative cooks embellish the classic dish with everything from bacon and mushrooms to fresh truffles.
Ingredients:
For the grits:
- 1 cup white grits
- 4 1/2 cups water, plus more as needed
- 1 1/4 tsp. kosher salt
- 4 Tbs. (1/2 stick) unsalted butter, at room
temperature - 2/3 cup shredded medium-sharp cheddar
cheese - 1/3 cup grated Parmigiano-Reggiano cheese
- Freshly ground pepper, to taste
- 1 tsp. Tabasco (optional)
For the shrimp:
- 1 1/2 lb. large shrimp, peeled and deveined
- Salt and freshly ground pepper, to taste
- 2 Tbs. all-purpose flour
- 6 oz. bacon slices, cut into 1/2-inch dice, fried
until crispy and fat reserved - 1/3 lb. white button mushrooms, sliced
- 1/3 cup diced red bell pepper
- 2 garlic cloves, minced
- 1/3 cup sliced green onions, white and light
green portions - 2 plum tomatoes, diced
- 1/3 cup chicken stock
- 4 tsp. fresh lemon juice
- 1 1/2 tsp. Tabasco sauce
Directions:
To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco.
Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.
In a fry pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.
Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.
Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately. Serves 6.
Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.
In a fry pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.
Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.
Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
Danaf from
Best Shrimp and Grits reciepe
I was trying to figure out what to do with argentinian red shrimp and thought about grits and shrimp. I've made it in the past but this recipe is by far the best. I made a few changes, used red shrimp (highly recommend), 5 slices of reduce sodium bacon which worked out great with one pound of shrimp. You definitely need 6 slices for 1 1/2 of shrimp to have enough for the veggies
Date published: 2021-09-19
Rated 5 out of
5
by
Moisha from
The best!
I live in the South and have had many shrimp and grits recipes in many restaurants in the South and none can compare to this version. Williams Sonoma hit it right on the nose! I do leave out the red peppers and only use 1lb of shrimp with 1/2 lb of andouille sausage that gives it add'l great flavor. Everyone raves over this dish!
Date published: 2020-04-23
Rated 5 out of
5
by
Debster from
Always come back to this recipe
Tried this many years ago, and have tried many other shrimp and grits recipes, but always come back to this one!
Date published: 2019-08-07
Rated 5 out of
5
by
Ginger from
A real winner !
I sometimes work as a personal Chef for people are have very good palettes. They have had other versions of Shrimp and Grits, and I have cooked many wonderful multi-ethnic dinners for them. Well - they told that I had outdone myself with this . dish The only part i changed was to substitute the grits for Italian soft Polenta.
Date published: 2018-01-30
Rated 5 out of
5
by
KeaneS from
Awesome Shrimp Recipe
Wow this recipe is delicious! I followed the recipe exactly and it turned out great. It's a better recipe than I have eaten at restaurants. I made it for the first time for a dinner party and it turned out great. This will become a staple in my house.
Date published: 2017-01-17
Rated 5 out of
5
by
superstarbarbie from
Flavorful, hearty meal
I made this recipe as instructed, it was full of flavor, it's a must too love grits, which my husband & I do. I have saved this recipe as well as others to my recipe box, and will make it again. This recipe is full of flavor, not a hot and spicy dish.
Date published: 2016-07-31
Rated 5 out of
5
by
NVJmom from
Great special occasion meal
I made this for my husband for a special Father's Day meal but would make again regularly. If this dish is on the menu at a restaurant, it is his go-to favorite so that's why I chose to try. It was as good or better than those! I'm not a very experienced cook & I still found this fairly easy to make. It looked & tasted impressive. I did deglaze the pan with ~ 1/4 cup of white wine after cooking the mushrooms etc & before adding back the shrimp. I think this added a little depth to the flavor. Kids liked too.
Date published: 2015-06-29
Rated 5 out of
5
by
asil25 from
healthy and delicious Meal!
I prepared this dish because it has the ingredients that i like which are shrimp and mushroom. The mix of flavors make this dish delicious! The grits replace pasta or rice that makes this dish more healthy.
Date published: 2014-09-30