Shrimp & Grits: A Southern Staple

Prince William and Kate Middleton. Wine and cheese. Summer and beach trips. Shrimp and Grits. Few couplings have ever meant more to me than that of the low country favorite, shrimp and grits. Sometimes, I encounter someone who hates grits or just doesn't "get it" and I look at them like...who are you? But, judgements aside, here's a little background on the classic dish and my recipe for an amazing shrimp and grits dish.

As any dish that is North American, it hails back to multiple other cultures. Grits trace back largely to the Native Americans. They are coarsely ground corn cornel bits that become tender when they are boiled with water. Hominy (a precursor to grits) was sometimes used amongst Native Americans and settlers when bartering. Specifically, grits trace back to the Muskogee tribe that was found in the southeastern part of the United States. Combinations of Shrimp & Grits were also seen in Africa by the Gullah tribe that sadly saw many of their own in the South due to the slave trade. Traditionally, and largely still today, shrimp and grits is categorized as a southern low country dish served for breakfast or brunch. 

Shrimp and Grits, for me, are an amazing comfort food. On a cold, icy night with my fiancé, when we hadn't been to the grocery store, couldn't leave the house, and were both ridiculously hungry, I inventoried our refrigerator and pantry only to come to the conclusion that I would make shrimp and grits for the first time. Call it beginners luck because my fiancé and I adored the dish and I can't wait to share it with everyone. It's actually a lot easier to make than you would imagine. 

Ingredients: 

Produce: 

2 ears corn (or 1/2 bag of frozen corn)

1 package portabella mushrooms 

2 Bell peppers (any colors) I love using red and green 

2 Roma tomatoes 

1/2 Yellow or white onions

1 bunch Green onions

2 Garlic cloves 

Lemon juice

Spices:

Each palatte is different so all of your spices should be added to taste--start small and then go as big as you want to go

Cajun spices

White pepper

Cayenne pepper 

Salt optional (i didn't use any)

Dairy:

1 cup of whole milk (for the gravy and 3 cups for the grits)

1 cup of whipping cream 

2 tbsp of salted butter 

Parmesan Cheese (pre-grated)

Cheddar cheese (block)

Seafood: 

3 cups of fresh or frozen shrimp (add more as needed)

Other:

Stone ground grits---I like using grits from Crook's Corner here in Chapel Hill where the shrimp and grits have taken on a bit of a legendary status. 

Directions:

Before you get started, the first thing to understand is that this recipe is as relaxed and care free as the low country way of life. DO NOT think that you need to measure things out to a 'T'. You don't--much of this recipe is built around adding things and taking things away as you see fit. But the most important things (the basics) typically stay the same...so just take it all with a grain of salt. ;-)

For the gravy: (Keep in mind this is a saucy shrimp and grit recipe)

• Melt butter in a large frying pan over medium heat. 
• When butter is fully melted, add flour and stir until mixed. 
• Add whatever vegetables you are wanting to use at this point to the mixture and cook for approximately 5 minutes 
• Add whipping cream and mix. 
• Add whole milk and mix. 
• Once everything has been mixed together well, add the lemon juice. 
• Then begin adding in spices and seasoning to your preferred taste. 
• Add your cooked shrimp to the mixture and the gravy portion is complete. 

For the Grits:

• Bring 1 cup of water and 3 cups of whole milk to a gentle boil. 
• Add tsp of butter and mix gently. 
• Slowly add 1 cup of grits to the mixture. (Note that 1 cup of dry grits will generated approximately 4 cups of cooked grits). (You can decrease the heat at this point to a low simmer)
• Add fresh grated cheddar and parmesan cheese to the mixture while it is still wet. I would recommend adding 1/2 cup of cheddar cheese and 1/4 of parmesan cheese. 
• Stir the grits constantly to avoid them getting clumpy or burning. The grits will need to cook for about 15 minutes. 

For the Shrimp: (recipe thanks to http://coleensrecipes.blogspot.com/2012/03/tender-shrimp.html?spref=pi)

• I have a kind of unique way of cooking shrimp but it makes amazing shrimp EVERY time that are tender and NEVER overcooked. 
• Brine your shrimp (peeled and deveined) with 2 cups of ice and cover with water. Add 1/4 cup of salt and 1/4 cup of sugar to the mixture. Refrigerate the shrimp for 30 minutes. (If you don't have time for this step, feel free to skip it because your gravy will impart an amazing flavor to the shrimp regardless of if they have brined or not). 
• When the 30 minutes is up, drain and rinse your shrimp. 
• Turn the broiler on in your oven on "High". 
• Place a PLAIN cookie sheet in the oven for 5 minutes. 
• While the sheet is heating up, mix your shrimp with 1 Tbsp of olive oil, 1/4 tsp of black pepper and cayenne pepper to taste. 
• Place the shrimp on your hot cookie sheet and return to the oven for 2 minutes
• Remove shrimp from oven, flip and return to oven for 1 minute
• THATS ALL! Congratulations, you have amazingly flavorful and tender shrimp. Go ahead, try one before you mix them into the gravy!

Put it all together. Spoon some creamy, cheesy grits onto a plate, cover it with gravy and shrimp, garnish with green onions and hot sauce of your choice and ENJOY! Best recipe ever.