See just how easy Southern-style shrimp and grits is to make at home with this streamlined recipe.
Maybe someparsleyorgreen onionsfor color and crunch.
My recipe is an amalgam of all my best experiences with shrimp and grits.
Elise Bauer
like, like, like make a run at get coarsely ground white grits for this.
Other than Mexican masa harina, it’s all yellow corn in these parts.
(Here are thewhite gritswe use.)
Elise Bauer
The key difference is that in grits the corn be coarsely ground, ideally by a stone grinding wheel.
It actually makes a huge difference in flavor.
Keep in mind that almost all cooks who make shrimp and grits have their own variation on the dish.
Elise Bauer
This one is mine, and I hope you like it.
Fresh shrimp in many grocery stores is previously frozen and then thawed.
Frozen shrimp is fine for this recipe.
Elise Bauer
Just double-check it’s not precooked.
More Southern-Style Recipes
Shrimp and Grits
Shrimp and grits are best served immediately.
But the shrimp is best made just before serving.
Elise Bauer
Remove the bacon and chop.
Pour off all but about 3 tablespoons of the fat.
Turn off the heat.
Elise Bauer
Bring the water to a boil in a medium pot.
Slowly pour the grits into the boiling water while you stir with a wooden spoon.
Stir and pour gradually so you don’t get any lumps.
Elise Bauer
Reserve about 1/3 of the shrimp whole and cut the rest into 3 to 4 pieces each.
When the grits have cooked for 30 minutes, heat the saute pan on medium high.
Add the bacon, garlic cloves and shrimp and toss to combine.
Elise Bauer
Let this cook another minute.
Add the chicken stock and let this boil down for 5 minutes.
Meanwhile, stir the cheddar cheese and butter into the grits.
Elise Bauer
The dish might not need any more salt, but add some if you’d like.
To serve, spoon out some grits in individual bowls.
Add to the shrimp the green onions, parsley and lemon juice to taste.
Add salt if it needs it.
Spoon some shrimp over the grits and check that at least one whole shrimp is on everyone’s plate.
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