Have you ever had Shrimp and Grits? I never had. In fact, growing up out West, I didn’t really even know what grits were. I am sure you can get them there, but I had never noticed them in the grocery store or on a menu. When I moved to the Tennessee I noticed them EVERYWHERE. Here in the South, people love grits and you will find this dish in some form on most Southern menus. I am a HUGE shrimp fan, and so of course I had to try it. Let me tell….Shrimp and Grits are sooo good! I loved this dish and order it often. When we were on our annual South Carolina trip for Fall break this year I met a fellow ‘foodie’ on the beach at Edisto Island. She informed me that the best grits in the south were local ones and sold at a little farmers market on the Island. Of course I had to stop by on our home and pick some up as a souvenir:)
This cookbook is a collection of mouthwatering meals–that are easy and comforting.This recipe is based off one from the executive Chef and owner of The Grove Gill in Memphis Tennessee. People say his shrimp and grits are the absolute best. I have to admit that they are pretty darn good! This recipe comes together quickly and tastes great. The perfect way to enjoy a little taste of the South!
And if you could use a little “pick me up” click here
Shrimp and Grits
submitted by Melanie~The Sisters Cafe
1 pound large shrimp, peeled and deveined
2 tsp Cajun seasonings
2 Tb olive oil
2 cloves garlic, minced
1/4 cup finely diced Tasso ham**
1/4 cup dry white wine (or cooking wine)
2 Tb finely chopped fresh flat leaf parsley
1/2 cup chicken stock
**Tasso ham is a spicy, peppery smoked pork often used in Cajun cooking. If you cannot find it, you can substitute cooked bacon.
4 cups Creamy Stone Ground Grits, warm–Recipe follows–make grits first
2 Tb butter
salt and pepper to taste
2 Tb finely sliced scallions
Place shrimp in a large mixing bowl and toss with the Cajun seasonings. In a large saucepan over medium heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the shrimp, garlic, and ham, and cook, stirring occasionally until the shrimp are lightly browned, about 3-4 minutes. Add the wine and parsley. Cook until the liquid is reduced in volume by half, about 2 minutes. Add the stock and over high heat, bring the mixture to a boil. Remove from the heat.
Portion warm grits into the serving bowls and using tongs, place equal portions of shrimp over the grits.
Return the sauce to the stovetop and over high heat, bring to a boil. Reduce heat to medium and cook until reduced in volume by half, about 2 minutes. Remove from the heat and whisk in the butter until melted and well incorporated. Season with salt and pepper to taste. Spoon the sauce over the shrimp and grits, and garnish with scallions. Serve immediately.
Creamy Stone Ground Grits
2 cups chicken stock
2 cups milk
1 cup stone-ground grits
kosher salt and freshly ground pepper
In a large saucepot combine the chicken stock and milk. Over medium-high heat, bring the mixture to a boil. Whisk in the grits and season with slat and pepper to taste. Reduce the heat to low, cover and cook, whisking often, until the liquid is absorbed, about 35-40 minutes. Adjust seasonings as needed. Serve hot. Makes 4 cups
*variations: stir in a cup of shredded sharp cheddar cheese–yum!