12 September, 2016
Shrimp and Grits
Whenever either of us sees Shrimp and Grits on a menu, chances are we will give it a try. A southern dish with tons of variations, this particular one may very well be little bits of ideas from our favorites. Not too heavy, full of flavor, why not impress yourself, and give this recipe a try.
- 1-2 pounds of Shrimp, peeled and deveined
- 2-3 Tbsp all purpose flour
- 4-5 strips of bacon cut into 1" pieces
- 2-3 garlic cloves minced
- 8 oz container of sliced mushrooms
- 1 medium diced yellow or red bell pepper
- 1/2 to 1 whole jalapeño finely diced (or 1 pinch a cayenne pepper) (optional)
- 1/4 c. chopped green onions
- 2/3 c. of shrimp stock (chicken stock/broth can be substituted)
- 1/2 of a lemon (squeezed)
- 2 tsp. hot sauce (your choice, we used Franks)
- 2 tomatoes, diced
- 2 Tbsp chopped parsley and/or chives
- 4 1/2 cups of water
- 1 cup of grits (white)
- 1 cup of cheese (this can be anything you like- we used 1/2 c. Italian blend & 1/2 c. gruyere)
- 2-3 Tbsp. butter (optional)
- salt and pepper to taste
- Brown bacon in a pan, remove bacon pieces and place to the side.
- Leave 2-3 Tbsp of grease in pan reserve an additional 2 Tbsp.
- Pat shrimp dry, add flour, salt, pepper and toss to coat the shrimp.
- Working in approximately two batches as to not over crowd the pan, brown shrimp (medium to high heat) for about 2 minutes until almost cooked.
- Place to the side in a bowl or on a plate.
- On medium to high heat, place the remaining 2 Tbsp of bacon fat in the same pan.
- Add mushrooms, garlic, bell pepper and jalapeño and sauté stirring occasionally for 6 to 8 minutes until soft.
- Add stock, green onions, reserved bacon, tomatoes, hot sauce, herbs and lemon juice. Stirring frequently, add shrimp to finish cooking, approximately 2-3 mins.
- In a medium to a large pot boil the water adding butter (optional) salt and grits.
- Reduce heat to low, cover and simmer. Stir occasionally.
- Once grits are cooked remove from heat and add cheese and stir until blended.
- Divide grits into serving bowls and ladle shrimp mixture on top. Enjoy!
Shrimp and Grits
We like to make our own stocks, and Shrimp Stock is easy. Check out how to do it yourself. Using fresh ingredients makes a difference in taste.
We like to serve our shrimp and grits with some herbed butter and french bread. Typically seafood is served with white wine, but we also tried it with a tasty red.
Let’s talk leftovers. Shrimp and grits are best to eat on the day they were made. You can reheat it the next day, but after that, you may want to pass.
We are marking our calendars for next year, but if you are in the Georgia area, you may want to check this out!
A coastal favorite, the Jekyll Island Shrimp and Grits Festival, presented by Southern Living, combines the classic southern dish with family-friendly entertainment, more than 100 art and craft vendors, live music, kids’ zone, food, a craft brew fest, wildlife demonstrations, and more. Mark your calendars for this annual three-day event held the third weekend in September.
The festival is free and open to the public once you’re on Jekyll Island.