So, I got home yesterday to find a complimentary copy of Country Woman magazine featuring my Shrimp & Grits recipe. Sa-weet!
There are many different ways to prepare this dish. I’ve had it with a tomato sauce and with red-eye gravy. I’ve had it with the shrimp incorporated into the grits. There’s really no wrong way to cook this.
I’m sort of a purist with mine. I just like a rich, creamy bowl of grits with sautéed shrimp and all the pan drippings ladled on top. You can absolutely substitute fish fillets (such as trout, catfish or flounder) for the shrimp and have an equally Southern dish of Fish & Grits.
Speaking of Fish & Grits… we occasionally have frozen fish sticks for supper on those nights when every kid has practice and we’re all asses-and-elbows trying to fly through our evening routine of homework, supper, bath, etc. I’m not sure how it happened but I've started serving grits with them. The onions will chop up their fish sticks and stir them up in their grits and of course, douse the whole thing with hot sauce. We’re so country.
|photo courtesy of Country Woman magazine|
Shrimp & Grits
2 cups chicken broth
2 cups milk
6 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup old fashioned grits
1 cup (4 oz.) shredded cheddar cheese
1 lb. uncooked medium shrimp, peeled
1 tablespoon hot sauce*
2 teaspoons Cajun or blackening seasoning
8 thick-sliced strips of bacon
3 garlic cloves, minced
4 green onions, chopped
Combine chicken broth, milk, butter, salt and pepper in a large saucepan and bring to a boil over high heat. Whisk in grits, reduce heat to low, cover tightly and simmer for 1 hour, whisking every 10-15 minutes. Add cheese and stir until thoroughly incorporated. Set aside and keep warm until ready to serve.
Toss shrimp with hot sauce and Cajun or Blackening seasoning and set aside. Sauté bacon in a large skillet over medium-high heat until browned and crisp. Add garlic and shrimp and sauté until shrimp turn pink (about 3-5 minutes).
To serve, ladle grits into a bowl** and top with shrimp mixture. Garnish with chopped green onions.
*I like Texas Pete but I’ve heard that Franks is almost as good if you can’t find it.
**If the grits have thickened up too much for your liking (I be liking mine very smooth), just whisk in a bit of warm milk.