Shrimp And Grits Recipes, Hints & Videos
Shrimp and grits has been a breakfast meal in South Carolina; particularly in Charleston for decades. Served during the shrimping season, this simple dish consists of grits and shrimp cooked in a little bacon grease or butter and served hot. Recently, this down-home dish has been championed by Southern chefs everywhere and is now being served at breakfast, lunch and dinner. But whether it's dressed up or down, there's no denying it's delicious and filling any time of day.
Shrimp and Grits Recipes
Savory shrimp over creamy grits is the ultimate Southern dish.
3 slices bacon, chopped
1 lb. shrimp, peeled and deveined
2 Tbs. flour
2 Tbs. peanut oil
1 C. sliced mushrooms
1 large clove garlic
2 Tbs. fresh lemon juice
Thinly sliced green onions for garnish
Fry bacon until crisp, remove from pan and reserve; pour off all but 1 Tbs. of fat. Gently toss shrimp with flour until lightly coated; remove excess flour.
Add peanut oil to pan with bacon fat and heat over medium high heat. Add shrimp and sauté until half-cooked. Add mushrooms and toss. When they begin to cook, stir in reserved bacon, add garlic with a press but do not let brown. Then very quickly stir in Tabasco and lemon.
Cook until shrimp are pink on both sides and mushrooms are golden brown. Season with salt, add green onions and then remove from heat. Spoon shrimp mixture over grits. Serve immediately.
This classic Southern dish comes complete with Cajun seasonings for an extra kick. A great, creamy dish to serve if you like grits.
1/2 C. yellow grits
1/4 C. white grits
2 tsp. salt
2 C. water
3 C. Half & Half
2 lb. shrimp, peeled
1 lb. Italian sausage
1/3 C. chopped red pepper
1/3 C. chopped green pepper
1/3 C. chopped onion
1 tsp. minced garlic
2 Tbs. butter
1/3 C. self-rising flour
1 can beef broth or chicken broth
1/2 C. water
1 Tbs. Worcestershire sauce
To cook grits, bring water and salt to a boil. Add grits and stir, reducing heat to simmer. Add Half & Half. Continue to simmer, stirring occasionally. If grits become too thick, add more Half & Half. Chop peppers and onion and set aside. Slice Italian sausage and cook in a large frying pan. Add garlic, peppers and onion to drippings in frying pan. Add shrimp and cook until pink. Sprinkle flour on vegetables and shrimp and stir. Add beef or chicken broth and stir until thickened. Water may be added if this becomes too thick. Add Worcestershire sauce and season with Cajun and Italian seasonings.
Shrimp And Grits Tips and Videos
Shrimp and GritsThis is replaced by the Flash content.