February 28, 2012

Southern Shrimp and Grits

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.

Mandy's Shrimp & Grits recipe 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.

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18 comments:

Joan@chocolateandmore said...

I don't think you're allowed to call yourself Southern if you don't like shrimp and grits! This looks wonderful, and I love it spicy!

Jen F said...

Nom Nom!
Ps. I like Frank's better ;-) To each his own.

Melissa said...

I made this tonight.... It was delicious... The only thing that I would do different would be to omit the cheese. I tasted the grits before the cheese and OMG they are so flavorful and delicious... It was good with the cheese too I just think that the cheese camouflaged the other flavors. Thanks for the recipe......

Corky said...

Shrimp and Grits is one of my all time favorites. Instead of bacon (which is good) I like using country ham or andouille.

Anonymous said...

IDE LIKE TO TRY THAT SHRIMP OVER MASHED TATERS

Anonymous said...

Maybe I missed it somewhere. How many servings for this recipe?

Anonymous said...

I was curious about the same thing. I am guessing 4 but....

Mandy Rivers said...

I guess there are about 4-5 servings in this recipe.

Rivet Gardener said...

Oh man this is Suh-thinn Dee-lish-ushness! Who cain't but not like this? 'Course your recipe is all fancy and all and pretty to look at too ! I always just mix the shrimp and the grits and make a mess in a pan but it tastes good! :)

Jan Chalifoux said...

Hi, I am from the north. What are grits? Do you use corn meal to start with? Thanks

Anonymous said...

Do not use corn meal. You can buy "grits". If you can not find them in the store you may have to order them online. Don't get quick grits you need the ones that cook for a long time. Give them a try, my ex is a Yankee and he loved them. Good luck!

Buff said...

Do you drain out the bacon grease before adding shrimp etc.?

Mandy Rivers said...

Nope :) You need that greasy goodness to saute the shrimp and flavor everything up.

Buff said...

it seems like a lot of grease. I wasn't sure if I should drain all but a couple tablespoons?

Mandy Rivers said...

As long as you have enough to cook the shrimp, you can drain some of it if you prefer.

Buff said...

Just to follow up, I did not end up draining any of the bacon grease. The meal was delicious! Definitely a keeper -thank you!

Anonymous said...

There is a restaurant in town that uses parmesan cheese instead of cheddar cheese in their Shrimp and Grits.

Anonymous said...

"What are grits?" Too funny...Guess its a southern thang! Hope you enjoyed Jan. ;-)

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