Tuesday, October 6, 2009

Taste Test Tuesday

Welcome to

 Today's recipe is...

Shrimp and Grits

This is a recipe I love...

Everything is better with bacon.  Or chocolate.  Right?

If you've never had Shrimp and Grits, please just trust me when I tell you that it is the BOMB.  Yum. 

Grits, you say? 
Isn't that what Flo told us to kiss on Alice back in the early 80s?  It's a Southern thing, right?  Why not pour this lovely stuff over noodles or rice?  Or couscous?

Well, I guess you COULD.. but it wouldn't be as good.  Just do it! Trust me!

This recipe is found in many different places on the internet, I got mine off of allrecipes or similar about 10 years ago.


    * 1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish
    * Juice of 1 lemon
    * Tabasco or other hot pepper sauce
    * 1 1/2 teaspoons salt or more to taste
    * 1 1/2 cups grits, I use quaker, follow directions on container
    * 6 thick slices bacon, chopped
    * 1 small onion, finely chopped
    * 1/4 cup finely chopped green bell pepper
    * 1 garlic clove, minced (more if you like)
    * 1/2 cup thinly sliced scallions
    * 2 tablespoons flour
    * 1 cup chicken stock
    * 1 to 2 tablespoons unsalted butter
    * 1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese
    * Tabasco or other hot pepper sauce


Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.

Make the grits in a large heavy saucepan.

While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteeing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.


photo courtesy of seriouseats.com

If you make this on my suggestion, please reply and let me know how yours turned out and what you thought!


Rob said...

The recipe we use (above) is a low country South Carolina style shrimp and grits. Some folks prefer a Louisiana style shrimp and grits, which tends to use andouille sausage in place of (or sometimes in addition to) the bacon. It also tends to be a bit spicier. I find that most Louisiana style S&G overwhelms the flavor of the shrimp with the other ingredients.

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