Thursday, June 4, 2009

Shrimp and Grits

Shrimp and Grits are a Charleston South Carolina classic. Traditionally a breakfast dish due to the plentiful fresh shrimp and Shrimpers in the area, it was later refined and served in fine restaurants. Here's my take on this southern classic.
First use stone ground yellow grits, no white grits or quick grits allowed. Second use stone ground yellow grits.

If you want to start out easy and get the feel for cooking the grits, just try some plain shrimp and grits or maybe some cheese grits. Once you have that down then you can start sauteing some peppers and onions and adding a sauce.

If you want to try the shrimp and grits pictured above there are five steps involved. Cook the grits, make the sauce, saute the vegetables, add the shrimp and sauce to the vegetables and simmer to cook the shrimp and meld the flavors then spoon the shrimp and sauce mixture over the grits and serve. Oh I almost forgot the sixth step! Eat and enjoy.

To cook the grits bring 4 cups of chicken stock to a boil and slowly stream in one cup of grits whisking with a wire whisk. Return to a boil then reduce heat to low and cook for 8-10 minutes stirring occasionally. Now stir in 1 to 1 1/2 cups shredded cheddar cheese and 1/2 cup heavy cream and cook for another 8-10 minutes over low. I also add 1/4 cup fresh grated Parmesan but that's optional. Thin with more chicken stock as needed to keep the grits creamy smooth.
For the sauce add 1 tsp oil, 1 Tbs minced shallot and minced garlic and saute for a couple of minutes then add 1 cup white wine and the juice of 1 lemon and simmer until reduced by two-thirds. Whisk and add 1 cup heavy cream and reduce by one half. Add 4 oz soft butter a whisk until butter is melted. Keep warm.
For the vegetables add 1 tbs oil to your hot iron skillet then add the red onion, red pepper and green pepper and cook over medium to medium low heat for 5-6 minutes until the peppers have softened a bit.
To finish the shrimp aspect, add the shrimp, sauce and chopped cooked bacon to the pepper and onion mixture and simmer for 5-7 minutes until the shrimp are done. Salt and pepper to taste.
Assembly. Plate the creamy smooth cheese grits and spoon over the shrimp mixture. Enjoy!

Shrimp and Cheese Grits drizzled with a wine and balsamic sauce.

Shrimp sauteed in an iron skillet for the above simple Shrimp and Grits

What you will need.
For the grits
1 cup stone ground yellow grits
4 cups of chicken stock
1/2 cup heavy cream
1 cup shredded mild cheddar cheese
1/4 cup fresh grated Parmesan cheese
For the Sauce
1 tsp oil
1 Tbs minced shallot
1 clove garlic minced
1 cup dry white wine
1 cup heavy cream
The juice of 1 lemon
Pinch of salt
The rest of the story
About 1 pound of shrimp peeled and deveined
1/4 cup red onion diced
1/4 cup red pepper diced
1/4 cup green onion diced
3-4 slices of thick cut cooked bacon chopped
Salt and pepper to taste


Anonymous said...

Just made this....amazing. I cooked the vegetables in the leftover bacon grease for extra bacon flavor.

Vee said...

I am a true-bone foodie. My parents came from Cheraw and Chesterfield, respectively. I just prepared this for Sunday dinner. I think my followers will love this, so I'm going to tweet this out to both my folks.