What Is Shrimp and Grits?Shrimp and grits is a Southern dish from the Lowcountry of coastal South Carolina and Georgia. It’s traditionally served at breakfast, but you can often find it on lunch or dinner menus. Nobody is quite sure when the ingredients were first served together, but the first known published recipe appeared in the 1950 edition of Charleston Receipts (the oldest Junior League cookbook still in print).
How to Make Shrimp and GritsYou’ll find the full recipe below, but here’s a brief overview of what you can expect:
Cook GritsBoil grits with half-and-half until thick, creamy, and tender. Remove from heat, set aside, and keep warm.
Marinate ShrimpA simple marinade of cayenne pepper, lemon juice, and salt makes perfectly flavorful shrimp that doesn’t overpower the rest of the ingredients.
Cook Meat and VeggiesCook sausage in a skillet until brown. Remove the sausage from the skillet and replace with bacon. Cook bacon in the skillet until evenly browned, drain on paper towels, then chop or crumble when the bacon is cool enough to handle. Cook bell peppers, onion, and garlic in the bacon drippings.When veggies are tender, return the cooked sausage to the skillet along with the marinated shrimp.
Make a RouxWhisk melted butter and flour over medium heat until you have a smooth, golden roux. Pour the roux over the sausage, shrimp, and vegetables in the skillet.
Finish SauceAdd chicken broth, bacon, and Worcestershire sauce to the skillet. Stir until sauce thickens and shrimp is bright pink.
Assemble and ServeFinish the grits by mixing in Cheddar cheese. Spoon the grits onto plates, then top with the saucy shrimp mixture.
Best Grits for Shrimp and GritsWhile instant and quick grits are great when you’re short on time, this recipe requires grits with a coarse grind. Choose stone-ground grits or coarse hominy grits for the best results.
What Goes With Shrimp and Grits?You don’t necessarily have to serve anything with shrimp and grits. It’s incredibly rich and satisfying by itself. However, if you want to go the extra mile, consider pairing this dish with Lowcountry fare (such as Okra and Tomatoes).
How to Store Leftover Shrimp and GritsStore shrimp and grits in separate airtight containers in the fridge. The grits will last for up to four days and the shrimp will last for up to two days.
Allrecipes Community Tips and Praise“Amazing recipe,” according to DKTRUM. “I don’t even usually like grits and I ate every bit of this recipe – two helpings. The seasonings were perfect and the depth of flavor was outstanding. Make this recipe as written and don’t change a thing; you won’t regret it.”“Perfect recipe and my family loved it,” raves Carly. “Prep as much as you can ahead of time to make the process easier. I always bake my bacon instead of pan cooking (keeps the house from smelling) and add a bit of olive oil to the vegetables after cooking the sausage (because there is no bacon grease in the pan to cook it in).”
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