Shrimp and grits is a dish that has traveled from humble origins to the heights of culinary acclaim. Combining the sweetness of fresh shrimp with the creamy richness of grits, it embodies the comfort and warmth of Southern cooking. Ideal for brunch or a hearty dinner, this dish can be elegantly elevated or simply enjoyed as a down-home meal.
Brief History
Shrimp and grits traces its roots back to the Lowcountry of South Carolina and Georgia, where it began as a simple breakfast dish of fishermen and laborers. In its earlier days, it was primarily a rural dish, with shrimp caught by local fishermen being served with creamy grits made from ground corn. Traditionally, it was served as a hearty breakfast. As time passed, chefs began to reimagine the dish, incorporating rich flavors and ingredients, turning it into a beloved entrée found in restaurants across the South—and beyond.
During the 1980s, shrimp and grits gained a resurgence as chefs began to elevate traditional Southern cooking, infusing gourmet elements into classic recipes. Today, it stands as a symbol of Southern hospitality and culinary creativity, featured in fine dining establishments and homestyle kitchens alike.
Key Ingredients
Fresh Gulf Shrimp: The star of the dish! Fresh shrimp are sweet and tender, bringing a taste of the coastline to your plate. Gulf shrimp are particularly prized for their flavor and texture.
Bacon: Not only does bacon add a savory, salty crunch, but it also lends its smoky goodness to the dish, enhancing the flavors in the sauce with its rendered fat.
Holy Trinity: This quintessential combination of onions, bell peppers, and celery serves as the aromatic base for the sauce, infusing the dish with depth.
Garlic: A must-have for its rich flavor that brings out the best in both the shrimp and the seasoning.
Flour: Used for creating a roux, flour thickens the sauce while adding a slight nutty flavor.
Seafood Stock: This brings a rich, oceanic depth to the dish, enhancing the natural sweetness of the shrimp.
Heavy Cream: For a luxurious, velvety sauce that ties together the flavors in the dish.
Southern Made Creole Seasoning: My special blend of spices adds warmth and complexity to the dish.
Grits: Made from ground corn, grits are a Southern staple that provide a creamy, comforting base for the shrimp.
Alternatives
Shrimp and grits is a versatile dish that can easily accommodate substitutions:
Shrimp: If fresh shrimp are not available, you can use frozen shrimp or even try crab or crawfish for a flavorful twist.
Bacon: Opt for smoked sausage or andouille. If you want to omit completely, you can.
Holy Trinity: If you can’t find fresh bell peppers or want a shortcut, consider using frozen mixed vegetables.
Heavy Cream: For a lighter version, you can substitute half-and-half, milk, or a dairy-free creamer.
Grits: Instant grits work in a pinch, but for the best texture and flavor, opt for stone-ground grits if available.
Key to Perfect Grits
Achieving perfect grits is all about balancing flavor and texture. Here’s how to do it:
Use Heavy Cream and Chicken Broth: Instead of using only water, replace part of the water with chicken broth and heavy cream. This will enrich the flavor and give the grits a creamy consistency.
Butter: Incorporating butter adds richness and enhances the creaminess of the grits.
Cheese: Stir in sharp cheddar, Gruyère, or even goat cheese at the end for an extra layer of flavor and richness.
FAQ
Q: Can I make shrimp and grits ahead of time?
A: Yes! You can prepare the grits ahead of time and reheat them gently with a splash of chicken broth or cream. The shrimp and sauce are best made fresh, but you can prepare the components separately for easier assembly.
Q: Is shrimp and grits spicy?
The spice level can be adjusted according to your preference by altering the Creole seasoning used. You can choose a mild blend. Southern Made Creole Seasoning is a great blend for those looking for a spice packed with flavor without a lot of heat.
Q: Can I make shrimp and grits without bacon?
A: Absolutely! If you’re looking for a healthier or vegetarian option, you can skip the bacon and use olive oil or butter for sautéing instead. Feel free to add smoked paprika for a hint of smokiness.
Q: What’s the difference between grits and polenta?
A: Both are made from ground corn, but grits are typically made from white or yellow corn and are coarser. Polenta is usually made from yellow corn and has a finer texture. They can be used interchangeably in some recipes, but keep in mind the flavor and quality may differ.
Q:How do I know when my shrimp are done?
A: Shrimp cook quickly. They turn from a grayish color to pink and become opaque when cooked. Usually, they take about 3-4 minutes depending on their size. Avoid overcooking, as they can become tough.
Shrimp and Grits: A Southern Classic
Course: MainCuisine: comfort food4
servings30
minutes20
minutesIngredients
- Grits
2 c heavy cream
2 c chicken broth
1 c stone ground grits
3 tbs butter
1/2 c cheddar cheese, freshly shredded
salt and pepper to taste
- Cream Sauce
4 slices of bacon, chopped
1/2 lb shrimp, peeled and deveined
1 tsp Italian seasoning
1 tsp Southern Made Creole Seasoning
1/2 medium onion, diced
1/2 green bell pepper, diced
1 celery rib, chopped
4 garlic cloves, minced
1 tbs all purpose flour
1 c seafood stock
1 c heavy cream
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp paprika
1/4 tsp cayenne powder
Directions
- Grits
- In a heavy bottom pot, add heavy cream and chicken broth. Bring to a boil and slowly whisk in grits.
- Reduce to a low heat and cook for 15-20 minutes stirring occasionally until the grits are creamy.
- Add in butter, cheese and salt and pepper to taste. Stir until well combined and remove from the heat.
- Cream Sauce
- Season shrimp with Italian seasoning and 1/2 tsp Southern Made Creole Seasoning and set aside.
- In a large saucepan over medium-high heat, add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
- In the same saucepan with the bacon drippings, add in shrimp and cook on each side for 2 minutes. Remove and set aside.
- Add onions, bell peppers and celery to the pan along with 1 tbs of water to help deglaze the pan. Stir the vegetables while scrapping the bottom of the pot with a wooden spoon. Sauté for 5 minutes to until the vegetables are tender.
- Add in garlic and sauté for an additional 30 seconds.
- Sprinkle in the flour and stir until combined.
- Pour in seafood stock and heavy cream. Bring to a boil and reduce to a low simmer. Simmer for 5 minutes or until the sauce begins to thicken.
- Season with granulated garlic, granulated onion, paprika and the remaining Southern Made Creole Seasoning. Remember, “If you ain’t sneezing, it ain’t seasoned!”
- Add a heaping scoop of grits to a bowl. Top the grits with a generous about of cream sauce along with shrimp and bacon. Garnish with green onion and just like my name, you’re all done!
