Shrimp and grits are a true Southern classic! Learn how to make the most flavorful, creamy, southern grits and the best way to season plump, tender shrimp.
Craving brunch? Check out these Croque Madame Sandwiches, Steak and Eggs, Eggs Benedict, and the Best Belgian Waffles Recipe!
Don't think this is just a breakfast item anymore, people are enjoying shrimp and grits at all times of the day and all types of ways.
Alright, y'all come and sit down and figure out how to make shrimp and grits.
*looks at you in old southern woman*
The meal comes from the South, period.
There may be different twists to the low country dish, but this is how I was taught how to make it by my family in Georgia. Though I will say this is the authentic Southern shrimp and grits, shrimp and grits most definitely weren't created in the 'South' as its origin.
Shrimp and grits comes from this 'low country' area, the Carolinas and Georgia, but has been a staple for the Gullah-Geechee culture for hundreds of years before it ever became popular or trendy. They fished and cast nets for shrimp off the islands they lived on, eating them with a mainstay: grits.
The Gullah are Africans who were stolen and enslaved from different parts of Africa, mainly West and Central Africa, who lived (and still live) on the islands on the east coast from North Carolina all the way to St. John's County in Florida. They were able to keep closer to their African roots than enslaved Africans in the inland Southern states, they created their own Gullah language, and have a completely different culture than most other African Americans.
If you want to learn more about the Gullah-Geechee and their culture, click here.
For now, I'm showing you the southern meal. Maybe one day I'll be well-versed enough to bring you some Gullah-style shrimp and grits. *makes mental note to run up to the coast and meet people*)
How to make Southern Shrimp and Grits
First, get some nice, plump shrimp
You want the nice, big, pretty shrimp: a 15-20 count like in my shrimp scampi recipe. These babies are the main star of our shrimp and grits so we want them to be a nice size.
I used wild-caught Red Royal shrimp since they're local and fresh here in Florida, but I do suggest you use frozen shrimp if you're not comfortable with fresh, since health and safety is incredibly important when dealing with seafood, especially shrimp since it goes bad quickly.
To learn how to choose fresh shrimp and what's up with frozen shrimp, click here.
Season your Shrimp and Grits well
There are plenty of ways to season your shrimp, don't be afraid to play with some old bay, some cajun seasoning, add in that holy trinity, whatever you want. I like giving it some flavor with a little bacon fat.
It's optional, but since I'm usually making bacon with a big breakfast anyway, I melt in the butter with my reserved bacon fat and it's just amazingly delicious.
Seriously, don't skip the bacon. Put some chopped bacon in your shrimp and grits, too; it's a delicious addition and adds a nice crunchy texture to those tender, plump shrimp and the creamy grits.
Flavor every aspect, including your grits
As for the grits, you can use whatever you're comfortable with. Quick grits, stone-ground grits, whatever you feel good about. Just make sure you use stock, a little milk, and plenty of butter. We don't do grits with just water here, there's no flavor in that, it's a fact.
How do I know it's a fact? Because someone on Masterchef made shrimp and grits with water in their grits and Gordon Ramsey didn't give them an apron. The people who made it with stock did. So that should be solid enough for you, it's Gordon Ramsey approved.
Also, because grits don't really have a flavor themselves, you need to add in flavor. Just like you need to salt your pasta or make soup with stock or broth, grits get their flavor from what they're cooked in. Just because you're covering it with gravy or sauce and protein doesn't mean you shouldn't season it (like your pasta!).
Also, cheese. Is it a must? Maybe not, but I love it. Cheddar cheese adds so much in texture and flavor, so don't be afraid to mix a good handful in your serving bowl.
Make your grits creamy and rich, and make them before you start on the shrimp since they take longer than the shrimp do. And please, for the love of God, when you're done with your pot of grits, pour water into it immediately.
Otherwise, you will be stuck with concrete in your pot and it will be impossible to remove. Well, almost impossible.
WANT MORE AMAZING SOUTHERN RECIPES? GO CHECK OUT...
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Authentic Southern Shrimp and Grits
Ingredients
Grits:
- 2 cups 473 mL chicken stock or broth, low sodium
- 2 cups 473 mL whole milk
- 1 cup 197 g stone-ground grits
- 3 tablespoon 42 g unsalted butter
- 2 cups 226 g sharp white cheddar, shredded
Shrimp:
- ½ lb thick-cut bacon
- 2 lbs large shrimp, 15-20 count, peeled and de-veined
- ½ teaspoon red pepper flakes
- 1 large garlic clove, minced
- Juice of ½ lemon
- Kosher salt and Freshly Cracked Black Pepper
- 1 teaspoon chopped parsley
Instructions
- In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.
- In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.
- Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and saute the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.
- Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.
- Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.
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