This iconic Southern recipe combines delectable shrimp in a spicy sauce with creamy cheese grits for the ultimate comfort food meal! Its a quick dinner for busy people, an easy way to satisfy seafood lovers, and its gluten-free!
Shrimp and grits were originally called breakfast shrimp. But you can eat at any time of the day.
Charleston, South Carolina, is believed to be home to the original shrimp and grits where its sometimes called low country shrimp.
Ingredients You’ll Need
freshly squeezed lemon juice
How to Make Shrimp And Grits
Bring the stock, white wine, water, and salt to a boil.
Whisk in the grits and cook over moderately high heat. Stir occasionally until thickened and tender, about 10-20 minutes.
Gently stir in the cream, butter, and parmesan. Remove from the heat and cover.
Heat the oil in a large skillet over medium-high. Cook the shrimp coated in pepper for approximately 3 minutes until turning golden.
Stir in the remaining ingredients for the sauce and cook for another 2 minutes until fully cooked. Spoon the grits into a bowl and top with shrimp and sauce to serve. Yummy!
Tips For the Best Shrimp and Grits
Preparing all of the ingredients beforehand will make it easy and fast to make shrimp and grits.
Any leftovers should be stored in an airtight container and eaten within a few days. Reheat on low power at one-minute intervals in the microwave.
Is Polenta The Same As Grits?
No, theyre both made from ground corn but polenta is made from yellow corn, and grits are typically made from white corn, which is finer, for a creamier texture than polenta.
Shrimp And Grits Recipe
This iconic Southern recipe combines delectable shrimp in a spicy sauce with creamy cheese grits for the ultimate comfort food meal! It’s a quick dinner for busy people, an easy way to satisfy seafood lovers, and it’s gluten-free!
For the Grits
For the Shrimp
2teaspoonsfreshly squeezed lemon juice
Bring white wine, water, and salt to a boil.
Cook over moderately high heat while whisking in the grits. Stir periodically for 10-20 minutes, or until thickened and tender.
Stir in the cream, butter, and parmesan cheese gently. Remove from the heat and cover.
In a large skillet over medium-high heat, heat the oil. Cook the pepper-coated shrimp for about 3 minutes, or until golden.
Cook for another 2 minutes, or until the sauce is thoroughly cooked, after stirring in the other sauce components.
To serve, spoon the grits into a bowl and top with the shrimp and sauce. Yummy!
What is the secret to good grits?
The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.
What goes best with shrimp and grits?
While you wait for the grits to cook, you can whip up one of the following 15 delicious side dishes that pair perfectly with shrimp and grits.
Baked Sweet Potato Fries.
Fluffy Buttermilk Biscuits.
No-Buttermilk Southern Cornbread.
Zesty Garlic Bread.
Loaded Twice Baked Potatoes.
What state is best known for shrimp & grits?
The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.
Is shrimp and grits healthy to eat?
The amount of protein in a serving of shrimp is comparable to that of a serving of chicken containing very little fat. High in protein it is also means very high in nutrients including Vitamin B12, copper and iodine. Grits are common breakfast food and paired nicely with a piece of protein.
Are yellow or white grits better for shrimp and grits?
I used stone-ground yellow grits to make these classic shrimp and grits. You can use white if you want, and they are more traditional… the only reason I used yellow is because it’s the only thing my grocery store had. I DO recommend that you use stone ground, however, whether they are white or yellow.
What makes grits taste better?
Depending on the kind of grits you’re making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.
What country is shrimp and grits from?
Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.
What do Southerners eat with grits?
Grits can be served with butter, grated cheese, or “red-eye” gravy which is made with bacon drippings and black coffee. As for toppings, it can be loaded up like a baked potato with bacon bits and chopped green onions.
Why do people eat shrimp and grits?
By the 1970’s, shrimp and grits became the standard breakfast for fishermen and dock workers. As the fishermen and dock workers discovered, and many people who eat the dish now realize, it is a hearty dish. This is one reason for its popularity.
Who has the almost #1 shrimp in America?
Popeyes asks how good the shrimp at a chicken place has to be to become the “almost #1 best selling shrimp in America.” The answer is, of course, Popeyes kind of good, which we can see plainly in the crunchy breading and the delectable tartar sauce for dipping.