Shrimp and Grits
Shrimp and Grits (shrimp and grits)
Southern Shrimp and Grits
Plump, sautéed shrimp in a savory butter sauce with garlic and lemon, served over a bed of creamy, stone-ground cheese grits.
Instructions
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1
Bring water and milk to a boil. Slowly whisk in grits. Reduce to low, cover, and cook 25-30 min, stirring often.
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2
Stir cheddar and 2 tbsp butter into cooked grits until creamy. Season with salt and pepper. Keep warm.
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3
Season shrimp with smoked paprika, salt, and pepper.
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4
Melt remaining butter in a skillet over high heat. Sear shrimp 2 min per side until pink. Remove.
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5
Add garlic to the skillet, cook 30 sec. Add broth and lemon juice, scrape up browned bits. Simmer 2 min.
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6
Spoon grits into bowls, top with shrimp and pan sauce. Garnish with scallions.
Did You Know?
Shrimp and grits was originally a humble fisherman's breakfast in the Carolina Lowcountry called "breakfast shrimp" before chefs elevated it to fine dining fame.
The Story Behind Shrimp and Grits
Shrimp and grits traces to the Gullah Geechee communities of the Carolina and Georgia Lowcountry, where Native American hominy traditions met abundant coastal shrimp. For generations it was a simple breakfast of shrimp sautéed in butter over porridge. Chef Bill Neal's celebrated version at Crook's Corner in Chapel Hill in the 1980s launched it into the national spotlight.
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