Southern Shrimp & Grits

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #1273

October 24, 2011



"This is one of those dishes that is perfect for breakfast, Sunday dinner, or a weeknight supper. Save the shrimp shells to make shrimp stock. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (819.2 g)
  • Calories 600.5
  • Total Fat - 22.2 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 183.4 mg
  • Sodium - 967.9 mg
  • Total Carbohydrate - 73.7 g
  • Dietary Fiber - 7 g
  • Sugars - 16.2 g
  • Protein - 30.5 g
  • Calcium - 371.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 33.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Prepare grits in a saucepan over medium-high heat, bring water, milk butter and 1 t salt to a gentle boil. Whisk in the grits. Decrease the heat to low and simmer, stirring often with a wooden spoon until smooth and thick and falls easily from the spoon, 30-45 minutes.

Step 2

Meanwhile, prepare the tomatoes. Heat 1 T oil in a lg skillet over med-high heat. Add the onion and saute until soft, 2-3 minutes. Add garlic, cook 30-45 seconds, until fragrant.

Step 3

Add the white wine, cook until it evaporates, 2-3 minutes. Add bay leaves, stir in the tomatoes and reserved juice. Season with cayenne. Decrease heat to low, simmer until slightly thickened, about 10 minutes. When tomatoes are ready, remove from heat and stir in the chopped herbs. Set aside and keep warm.

Step 4

Prepare shrimp, heat remaining 1 T oil in a second skillet on med-high heat to sizzling. Add shrimp, season with salt & pepper, and saute to sear on both sides til pink and firm, about 2 minutes per side.

Step 5

When grits are thickened, stir in the heavy cream and cheese. To serve, put a heaping spoonful of grits onto individual plates. Top with equal amount of the tomatoes, and top with equal amounts of the shrimp. Garnish with shavings of cheese.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When purchasing shrimp, make sure to buy a size that is appropriate for the recipe. For this recipe, 24 large shrimp, 21/25 count, is recommended.
  • When using fresh herbs, make sure to use a mix of parsley, oregano, and thyme for the best flavor.

  • Substitute vegetable broth for the water and milk in the grits for a vegan-friendly option. The benefit of this substitution is that it allows for a vegan-friendly dish without compromising on flavor.
  • Substitute chicken for the shrimp for a lower-cost option. The benefit of this substitution is that it reduces the cost of the dish while still providing a delicious and satisfying meal.

Vegetarian Variation Replace the shrimp with 1 cup of cooked black beans and 1 cup of diced bell peppers. Saute the bell peppers in the same skillet with the onion and garlic. Add the cooked black beans when the tomatoes are ready.



Southern-Style Collard Greens - This classic Southern side dish is the perfect accompaniment to the Southern Shrimp & Grits. The slight bitterness of the collard greens pairs perfectly with the creamy, cheesy grits and succulent shrimp. Plus, the dish is easy to make and adds a healthy dose of vitamins and minerals to the meal.


Cornbread - This traditional Southern dish is the perfect accompaniment to Southern Shrimp & Grits and Southern-Style Collard Greens. The sweetness of the cornbread helps to balance out the bitterness of the collard greens, while the texture adds a nice contrast to the creamy grits and succulent shrimp. Plus, it's a great way to add a bit of extra flavor to the meal.




FAQ

Q: How do I prepare the shrimp?

A: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté to sear on both sides until pink and firm, about 2 minutes per side.



Q: What vegetables can I add to the shrimp?

A: You can add any vegetables you like! Popular options include bell peppers, onions, mushrooms, zucchini, squash, and broccoli.

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Fun facts:

Fun Fact 1: Southern Shrimp & Grits is a classic comfort food in the American South. It is believed to have originated in the early 1800s in South Carolina and Georgia, when shrimp was plentiful in the coastal waters.

Fun Fact 2: Southern Shrimp & Grits was popularized by celebrity chef Paula Deen in the early 2000s. She is credited with making this dish a staple of Southern cuisine in the United States.