When it comes to Southern cuisine, what could be more iconic than Shrimp and Grits? They have been thought of as the ultimate classic dish in the South for years. Shrimp and Grits can now be found lingering on menus from The Bluegrass State clear to The Sunshine State.

Once upon a time ago, friends, Shrimp, and Grits weren’t actually that popular. Unless you come from a “Low Country area” such as Georgia, or South Carolina, you may never have known they existed until recently. Over the past few decades, they have made their way across our southern states like a Bat Out of Hell coming in for a quick landing. Yes, indeed, I just compared Grits to a Bat out of Hell, didn’t I?

 

Grits are one of those things non-Southerners either have a massive love affair with after eating or swear they are the work of the devil. There is no in-between with them. Grits are something you have to finesses and show a little love too. You can’t just toss grits in a pot of boiling water, walk away like your making that stuff Creamed Wheat, then dump a few spoonfuls of sugar on and call it a day. No, Ma’me or Sir can’t be done.

Which reminds me, what in tarnation is this new passion for using Quick Cook Grits in Grits recipe? Are we that short on time these days? Yes, we are most days, I know ladies, 45 minutes to cook grits is a bit long, but you have to promise me to please try making the stone grits just once. I swear you won’t want to buy those instant grits many more times. They do taste much different from others.

 

 

 

 

 

 

How to make regular Stone Ground Grits:

• One cup coarsely-ground grits

• Five cups water or chicken stock

• One teaspoon kosher salt

• Five tablespoons of unsalted butter

 

 

Directions:

1. In a large, heavy-duty saucepan, bring the water or stock to a rolling boil. Bring the heat down to medium, about to a simmer, then slowly whisk in the course ground grits, continually stirring until they begin to thicken, about 5 minutes.

2. Reduce the heat to low so that the course grits bubble a few times every few seconds but aren’t popping in the saucepan. Cook for 40-50 minutes. The coarser the grits are, the longer they need to cook, stirring quite frequently to make sure the grits aren’t sticking or burning on the bottom of the pan.

3. Once the grits are tender and cooked through, beat in the unsalted butter and kosher salt and serve hot.

 

That’s pretty much it, Y’all–reasonably easy, but a bit more time-consuming as you can see versus The Quick Cooking Grits. So it’s really up to you to decide which you prefer to do when making the recipe for Shrimp and Grits. You can take the easy way or the right way.

 

 

 

 

 

 

 

 

 

Ingredients needed for Shrimp and Grits

*See the recipe card for measurements*

• Extra Large or Jumbo shrimp peeled and deveined. See instructions 

• Thick sliced bacon

• Grape tomatoes

• Chopped flat-leaf parsley

• freshly minced garlic

• Worcestershire sauce

• Cajun seasoning

• Smoked paprika

• Chicken stock

• Kosher Salt

• Freshly ground black pepper

• Green spring onions thinly sliced

• Stone Grits or Quick Grits

• Water

• Heavy cream

• One bay leaf

• Unsalted butter

• White sharp cheddar cheese

 

 

 

 

 

How to Clean Shrimp

1. Devein the shrimp by peeling the shell from it. Use a small knife to make a slit along the shrimp’s back from its head to the tail’s bottom.

2. Next, look for a black vein that runs along the middle of the shrimp’s back.

3. Remove the black vein by using a small knife to remove the vein and discard it immediately carefully. 

4. Rinse the shrimp in cold water.

 

 

 

Directions for Shrimp and Grits

1. In a large castiron skillet over medium heat, fry the bacon until brown and very crisp. Remove the bacon and place it on a paper-lined plate to drain. Drain all but about 1 tablespoon of bacon drippings from the cast iron skillet. Reserve till needed

2. Add about 2 tablespoons of butter to the Cast-iron skillet used to cook the bacon, let the butter melt. Season the jumbo shrimp evenly with Cajun seasoning, fresh minced garlic, smoked paprika, Worcestershire sauce, kosher salt, and freshly ground black pepper. Add the jumbo shrimp to the cast iron skillet along with about 1/4 cup chicken stock + tablespoon olive oil.

3. For the grits: Start by adding water, warmed cream, a bay leaf, and salt to a heavy saucepan. Bring to a low boil. Gradually whisk in the grits, a little at a time. Keep stirring the grits with a whisk to prevent any lumps from forming in them. Reduce the heat and cook grits at a very low simmer, covered, frequently stirring, until water is fully absorbed and grits thickened, about 15 minutes or so.

4. Remove the grits from heat; add unsalted butter and white cheddar cheese, stirring continuously with a whisk until the white cheese melts.

5. Assemble the dish by placing the grits at the bottom of a shallow bowl, top with Cajun shrimp, some cooking liquids, crisp bacon, grape tomato slices, and sliced spring onions.

 

 

 

 

 

 

 

If you enjoyed this Shrimp and Grits Recipe here are a few other suggestions

• Southern Corn Dip will become one of your snaking downfalls, cream cheese, organic sweet corn, sweet red bell peppers, spicy pickled jalapeno peppers, unsalted butter, Ro-Tel tomatoes, and Cajun Spices come together for an Epic Appetizer that can be served on crunchy tortilla chips.
• Creamy Crab Salad is one of the most delicious yet easiest semi-homemade salads you’ll ever have the pleasure of making. For years this creamy crab salad has been my secret go-to recipe for impromptu gatherings with friends and family members at reunions, work potlucks, and even church gatherings.
• Bacon-Wrapped Jalapeno Popper Stuffed Chicken Thighs are made with deliciously crispy Hickory smoked bacon wrapped around juicy, tender boneless, skinless, perfectly seasoned chicken thighs that are stuffed with spicy green Jalapeno peppers, topped with melted cheese, and fresh Jalapeno slices.

 

 

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