Shrimp and Grits

[Wishing on a star]

Are there any folks here who appreciate Shrimp and Grits!

I have never had shrimp and grits before. I am hoping to try them when we travel on vacation this spring!

Can anybody here tell me what traditional Shrimp and Grits are like?

Somebody has recommended the Shrimp and Grits at one restaurant where we will be visiting. But, this is the description...

A southern speciality - Caramelized BBQ shrimp served over a mound of stone ground grits, garnished with cheddar cheese.

The picture looks like six large bar-b-qued shrimp with a lot of sauce on them, arranged on top of some grits on a plate. The grits look rather plain, and do not appear to be a very solid 'mound' at all. And, I don't really see the cheese much at all.

I guess this does not seem like what I thought traditional southern low-country shrimp and grits were like???

Would you try these, or look for other restaurants????

 

[DVC~OKW~96]

Shrimp and grits when done well, are glorious. When done poorly, are disgusting.

The very best shrimp and cheese grits I've ever eaten was at a little fish camp (but not nearly as rustic as the name sounds) Skipper's Fish Camp, in Darien, Georgia.

The grits were perfectly smooth and rich with cheese, and the shrimp were sauteed in olive oil and butter with the perfect blend of seasonings.

BBQ? Not on my shrimp and grits please! LOL.

 

[CuteAndFluffy]

Are there any folks here who appreciate Shrimp and Grits!

I have never had shrimp and grits before. I am hoping to try them when we travel on vacation this spring!

Can anybody here tell me what traditional Shrimp and Grits are like?

Somebody has recommended the Shrimp and Grits at one restaurant where we will be visiting. But, this is the description...

A southern speciality - Caramelized BBQ shrimp served over a mound of stone ground grits, garnished with cheddar cheese.

The picture looks like six large bar-b-qued shrimp with a lot of sauce on them, arranged on top of some grits on a plate. The grits look rather plain, and do not appear to be a very solid 'mound' at all. And, I don't really see the cheese much at all.

I guess this does not seem like what I thought traditional southern low-country shrimp and grits were like???

Would you try these, or look for other restaurants????

That BBQ dish doesn't sound quite right for traditional shrimp and grits and wouldn't appeal to me. The shrimp are usually just sauteed quickly or steamed and placed on top of a bowl of cheesy grits (so they may not look like much, but, oh mama, are they good.) I've encountered them a number of times with greens and/or bacon. I like the additional flavors for their additional contrasts of bitterness and saltiness.

Paula Deen has a good iteration here that is pretty traditional. Maybe a bit light on butter (teehee), but ... http://www.foodnetwork.com/recipes/paula-deen/shrimp-and-grits-recipe/index.html

 

[emma'smom]

I had Shrimp and Grits in Charleston that were amazing! They had a little spicy kick to them!

 

[JessicaR]

I've never had it before but here is a recipe from Food Network and it gets 5 stars. I sure would like to try that! Hope you enjoy it.

http://www.foodnetwork.com/food/cda...5545_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Shrimp and Grits
Recipe courtesy Joe Barnett

.Prep Time:30 minInactive Prep Time:--Cook Time:20 minLevel:
IntermediateServes:

4 to 6 servings. Ingredients

Shrimp:
•1 1/2 pounds (26-30 count) Wild Georgia Shrimp
•2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
•1 tablespoon paprika
•1 tablespoon dried Italian seasoning
•Freshly ground black pepper
Grits:
•2 cups water
•2 chicken bouillon cubes (recommended: Knorr)
•2 tablespoons butter or margarine
•1 cup quick grits (recommended: Quaker)
•1 tablespoon tomato paste
•3/4 cup heavy whipping cream
•3 1/2 ounces extra-sharp Cheddar
Sauce:
•2 tablespoons butter or margarine
•1 tablespoon minced garlic
•3 tablespoons all-purpose flour
•1 cup chicken stock
•1/2 cup heavy whipping cream
•1 teaspoon Worcestershire sauce
•1/2 teaspoon hot sauce (recommended: Texas Pete)
•1 slice sugar-cured country ham
Directions
First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

 

[dis-happy]

•1 cup quick grits (recommended: Quaker)

To quote from My Cousin Vinny: "no self-respecting southerner would use instant grits"


You need stone ground grits cooked the long way...really!! They are sooooo much better.

 

[JessicaR]

To quote from My Cousin Vinny: "no self-respecting southerner would use instant grits"


You need stone ground grits cooked the long way...really!! They are sooooo much better.

And not only that, the more I read that recipe its creole, cajun. So I'm guessing there are two areas that makes this dish? And I agree, instant grits is probably like instant rice, not a good thing.

Love the MCV reference!

 

[bunkkinsmom]

There are actually several different ways to make shrimp and grits, and they are not from one particular place. Pretty much anywhere in the south and near water equals shrimp and grits. Charleston, SC has AMAZING shrimp and grits. As does Eastern NC and New Orleans. But you will probably get 3 very different variations. My favorite are grits cooked with a smoked gouda and just a bit of creole mustard, the shrimp sauteed with tomato and garlic. However, I have had some MIGHTY GOOD shrimp and grits at a restaurant here in NC called Sweet Basil's. And they did the shrimp in a tangy creole sauce that was incredible!

At any rate, wherever you are going, don't be afraid of the shrimp and grits. No matter which style you get they will probably be fantastic (as long as they are not instant!!)

 

[Sleepy]

To quote from My Cousin Vinny: "no self-respecting southerner would use instant grits"

We say that a lot in my house.

I have to say this is the first time I have ever heard anyone putting shrimp in grits. Guess it was not the norm for my neck of the woods. We only put breakfast meats, cheese, butter, or gravy made from those breakfast meats in our grits. Shrimp just doesn't even sound good to me.

 

[Blue.Fairy2]

BBQ is not traditional shrimp and grits and you are right that does not sound appealing at all. I would look for a different restaurant, Just sounds like BBQ shrimp on top of grits to me lol

Gotta agree about instant grits! YUCK!!!!!!!

You can also use polenta when making shrimp and grits, since grits are just coarser polenta and there are tons of recipes for S&G some simple some extravagant. Not all Shrimp and Grits has cheese either.


Low Country Shrimp and Grits
A traditional South Carolina Low Country dish of succulent shrimp in a rich sauce, that unites two extremes of corn...fresh corn and grits. The recipe uses authentic stone-ground grits which require thorough cooking and take a bit longer to prepare than the quick or instant types. But as any true grits purist will tell you...real Old South flavor and texture are only found in old-fashioned stone-ground grits!

Posted by: sgrishka [give medal]
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Servings: 4 Servings
Total Time (median): tell us

US/Metric: [convert to metric]

Ingredients-- Shrimp Stock --
4 pounds small shrimp, heads on
6 cups water
1 teaspoon Old Bay seasoning
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 teaspoon red pepper flakes
-- Grits --
1 1/2 cups stone-ground grits
1 1/2 cups whole milk
3 cups homemade chicken stock or water, plus more to thin grits
1/2 teaspoon salt, plus more to taste
2 tablespoons tablespoons unsalted butter
Fresh ground white pepper, to taste
-- Shrimp Sauce --
4 tablespoons butter
1 tablespoon olive oil
2 large shallots, minced (about 4 tablespoons)
1/2 cup flour
shrimp stock (made from the shrimp shells)
1 tablespoon butter
6 ears fresh corn (2 to 3 cups of kernels), or frozen whole kernel
1 tablespoon olive oil
reserved cleaned shrimp


PreparationTo make Shrimp Stock:

Peel shrimp over a medium stock pot, dropping shells and heads into the pot. Devein the peeled shrimp, cover, and reserve in refrigerator. Pour water over the shrimp shells in the pot, stir in the Old Bay seasoning, salt, peppercorns, red pepper flakes and bring to a boil over high heat. Reduce heat to a medium-low, cover pot and simmer for 1 hour, stirring occasionally. Strain the stock, pressing shells well to extract as much liquid as possible (you should have about 5 cups), and reserve. Discard the shells.


To prepare Grits:

While the stock simmers, stir the grits into a bowl of cold water and allow to settle. Corn hulls may float to the surface. Skim off the hulls and drain the grits. In a medium thick-bottomed saucepan, bring the milk and the 3 cups stock (or water) to a boil over high heat. Add the grits, stirring with a wooden spoon. Reduce the heat to medium, add the salt and cook, stirring occasionally. Once the grits thicken (about 10 minutes), reduce the heat and cook at a simmer, stirring frequently and adding stock (or water) if the grits become too stiff. Cook until the grits are fluffy and creamy, 35 to 45 minutes. Remove the grits from the heat and stir in the butter. Taste, adjust seasoning with salt and pepper, and reserve. (This recipe provides grits for 4 servings.)


To make Shrimp Sauce:

While the grits cook, heat olive oil and butter in a heavy pot or cast-iron skillet over medium heat. Add shallots and cook for 2 to 3 minutes. Slowly add flour. Use a wooden spoon or spatula to incorporate the flour into the oil, stirring until the mixture becomes smooth. Once the roux begins to foam, it begins to brown. (Watch it carefully...do not allow the mixture to burn to bottom of pan!) Continue cooking, stirring constantly, until roux turns to the desired color of a copper penny for a light roux, should take about 5 minutes. (Don't rush the cooking of the roux, allow the mixture to develop at its own pace.) Add shrimp stock, about a cup at a time, whisking well after each addition. Bring to boil, reduce heat to low, and simmer, uncovered, for 30 to 40 minutes. Taste and adjust seasoning with salt.


To prepare Fresh Corn:

With a sharp knife, slice corn off the cobs into a bowl. Using the back edge of the knife, scrape down the cobs to remove remaining "milk? and pulp.


To cook Corn and Shrimp:

Heat 1 tablespoon butter in 12-inch nonstick skillet over high heat. When the butter starts to brown, add corn and spread in pan. Cook over high heat, without stirring, until bottom is lightly browned, about 3 minutes. Toss or stir and continue to cook for about 4 minutes more. Remove corn to a large bowl and set aside. Return skillet to high heat and add 1 tablespoon olive oil. When almost smoking, add shrimp. Cook for 2 minutes, toss, cook for 2 more, toss then cook for 2 more. Remove shrimp to bowl with the corn.


To Assemble:

When sauce has thickened to your desired consistency and is ready, stir in the shrimp and corn. Increase the heat to medium and cook for about 3 minutes. To serve, divide the grits among 4 plates or bowls and ladle the shrimp and sauce on top.


or

•3 tablespoons fresh lemon juice
•1/2 teaspoon hot sauce (such as Tobasco)
•1 1/2 pounds peeled and deveined large shrimp
•2 bacon slices, chopped
• 1 cup frozen chopped onion
•1/4 cup frozen chopped green bell pepper
•1 1/2 teaspoons bottle minced garlic
•1 cup fat-free, less-sodium chicken broth
•1/2 cup chopped green onions, divided
• 5 cups water
•1 1/2 cups uncooked quick-cooking grits
•1 tablespoon butter
•1 teaspoon salt
•3/4 cup (3 ounces) shredded sharp cheddar cheese
Combine first three ingredients; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.

Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.

 

[Shmily1]

I must confess... I am addicted to shrimp and grits!! There! I said it!! I am so addicted to them that DH took me to eat them for Valentine's Day dinner. I love them at Fatz Cafe. They are the ultimate. It comes in a bowl with a mound of stone ground grits with the cheese already mixed in topped with salad shrimp cooked with cajun-type seasoning. There are large/huge shrimp standing up around the bowl cooked the same way and used as garnish. Then, there are bacon crumbles on the top. It comes with mushroom gravy on it, but I don't get the gravy because I do not eat mushrooms and certainly don't want them messing up anything as good as these shrimp and grits!! I can only eat part of it so I brought the rest home and reheated it for lunch on Monday. YUM!!!

 

[lovemygoofy]

I love Shrimp and Grits mmmmmmm so good sooo bad for you when made correctly.


I make the Paula Deen version. It can be found on the foodnetwork website. It is not for the faint of heart or those trying to diet.

 

[Robmom]

It's funny you mention this, because I saw an episode of Anthony Bourdain over the weekend, and he went to Charleston and had that very dish. He went to one place, and he said it was ok, but the second place he went to, he said it was out of this world.

 

[Robinrs]

Love shrimp... HATE GRITS!!! I guess I won't be eating them anytime soon!

My whole family would eat grits when I was growing up, my Mom knew to make ME OATMEAL!! You couldn't force them on me!

Revenge! My son LOVES them!! I refuse to cook them so he suffers thru the instant kind!!

 

[Crystal0608]

I LOVE shrimp & grits (not instant!), preferrably cheesy grits. BBQ'd shrimp with grits doesn't sound good though.

 

[creativeamanda]

That bbq on the shrimp is not right at all!

I was born in Charleston, SC, where shrimp and grits are a staple. Usually, when we have the dish here for breakfast (yes, I cook it), I use Quaker Quick Grits, Shrimp, Butter (real butter) and cheese.

IMO, simpler is better.

eta--Quick Grits is not Instant Grits --We don't do instant in our house.

 

[Wishing on a star]

Thanks everyone, I am glad that we all agree about that restaurant.
I might just have to make some myself, as I really don't know where to get really great Shrimp and Grits in the Williamsburg, VA area.

To those who are not from The Low Country (anwhere along the South East U.S. coast From Virginia to Louisanna.....) Shrimp and Grits might sound strange, something you have never heard of.... But, in these areas both fresh-caught shrimp and grits are staples, and were eaten at any meal of the day.

Okay, I found a recipe for Shrimp and Grits that sounds amazing!

This place specializes in historic/heritage hand stone ground corn(grits), flour, etc...
They sounds like they really know their stuff.

Check this out - I really have to try this one!

www.ansonmills.com/recipes-corn-3.htm

 

[DisneyCowgirl]

Speaking as someone from Louisiana where shrimp and grits are a big hit--BBQ shrimp is probably not what you are thinking. They are not anything like what you think of as BBQ. Typically BBQ shrimp are sauted, a little garlicky and spicy, and served with french bread to soak up the extra sauce, and the sauce is not like a BBQ sauce. Here's a recipe I found for Brennan's BBQ Shrimp:

Barbecue Shrimp (adapted from Ralph Brennan’s New Orleans Seafood Cookbook)
Ingredients:
12 raw colossal (or the largest you can find) Gulf shrimp, unpeeled with heads and tails left on
2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarsely ground black pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon cayenne
1/2 teaspoon salt
2 teaspoons minced fresh garlic (2 cloves)
1 tablespoon of water
half of 1 lemon, seeded
1/4 pound (1 stick) of unsalted butter, cut into 1/2 inch slices

Method:
1. Place the unpeeled shrimp, Worcestershire, spices, garlic and 1 tablespoon of water in a heavy 10-inch sautee pan. Squeeze the juice from the lemon half over the shrimp and add rind and pulp to the pan.
2. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp.
After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
3. If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don’t add water.
4. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While stirring the shrimp, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large and about three minutes if they are colossal.


5. Serve immediately with crusty bread for sopping up the sauce and lots of napkins for cleaning your hands. Makes two servings.
Note: If you can’t find shrimp with the heads on, still be sure and use unpeeled shrimp.

link: http://homesicktexan.blogspot.com/2008/04/barbecue-shrimp-by-ralph-brennan.html

 

[suzannen]

I'm originally from the south (NC) and I love shrimp and I love grits, but I hate shrimp and grits together. Maybe it's the cheese - I'm of the school that you don't put cheese on seafood, it overwhelms the flavor. (Now grilled shrimp over grilled polenta - that I love!)

 

[Sleepy]

Thanks everyone, I am glad that we all agree about that restaurant.
I might just have to make some myself, as I really don't know where to get really great Shrimp and Grits in the Williamsburg, VA area.

To those who are not from The Low Country (anwhere along the South East U.S. coast From Virginia to Louisanna.....) Shrimp and Grits might sound strange, something you have never heard of.... But, in these areas both fresh-caught shrimp and grits are staples, and were eaten at any meal of the day.

I lived in Florence, SC from the age of 11-18 and then in the Hampton Roads area of Va until I was 34. I can honestly say neither of those places ever had shrimp and grits on the menus (mom and pop places as well as chain restaurants I visited) and none of my family or friends ever ate shrimp in their grits. Many people in Va eat grits with sugar and milk like one would eat oatmeal. Most times I had to order some cheese on the side for my grits because they were only served with butter. I remember one restaurant (mom and pop) served my grits with a slice of American cheese. Yuck. I am thinking maybe this shrimp and grits is a spotted regional thing or something that maybe has caught on in other areas since I lived there.