Classic Shrimp & Cheese Grits: It Doesn’t Get Any Better Than This
If you aren’t from the south, Shrimp & Grits may sound a bit strange. Much like Chicken & Waffles. Yeah, it’s safe to say we do things a little differently. Although different, it is delicious and you won’t get much better than this. You want to give it a try? Unbelievable simple, down home and hearty. Fall is coming. Cozy up.
Mise en Place
It doesn’t take a lot of ingredients and you will be surprised as to how much flavor this dish packs. Bacon, cream, butter. No, I didn’t take any shortcuts or make any substitutions in this one. Why? You’ve got to live a little!
Please don’t omit the bacon or substitute the bitter and cream. It is just not the same. Try it full on (Paula Deen would be proud of a dish like this) and then add your changes next time.
Absolutely perfect. Trying to get a man? This will do it. Go get him.
Kitchen Notes:
- Taste for seasoning all the way through. It is easy to over salt especially when the grits and the shrimp (in sauce) are cooked separately. Every once in a while, taste them both together to make sure it’s right.
- Shrimp do not take a long time to cook, this dish is best when they are just past that perfectly pink color.
Adapted from Tyler Florence's Ultimate Shrimp and Grits.
Ingredients
- 2 cups chicken stock
- 1 cup stone-ground white cornmeal
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 4 ounces cheddar cheese
- Kosher salt and freshly ground black pepper
- 1 pound bacon, cut in chunks
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, minced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 bay leaf
- 2 pounds large shrimp, peeled and deveined, tails on
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 green onion, white and green part, chopped
Directions
- Cook bacon in a pan on medium heat until the fat is rendered and the pieces are completely crispy. Remove from pan and set aside, but reserve a couple of tablespoons for sprinkling later.
- Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
- Add the chopped onion and garlic to the bacon fat and cook until soft and translucent about 5 minutes.
- Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
Notes
Taste for seasoning all the way through. It is easy to over salt especially when the grits and the shrimp (in sauce) are cooked separately. Every once in a while, taste them both together to make sure it's right.
Shrimp do not take a long time to cook, this dish is best when they are just past that perfectly pink color.
So true! And a classic South Carolinian culinary treasure! Thanks for stopping by again sweetie! Missed ya!