How To Make Best Shrimp and Grits Recipe

Indulging in a plate of perfectly cooked shrimp and grits is a culinary experience that transcends borders. This iconic southern dish has won hearts all across the United States and beyond, becoming a global phenomenon. And why wouldn’t it be? The combination of succulent shrimp and creamy, buttery grits is simply irresistible. In this article, we bring you an easy-to-follow recipe for the best shrimp and grits that you’ll ever taste. Get ready to treat your taste buds to a flavor-packed adventure!

Where Did Shrimp and Grits Originate?

The exact origin of shrimp and grits is unclear, but it is believed to have originated in the Lowcountry region of South Carolina and Georgia in the United States, where it was a staple dish among the Gullah people, who were descendants of West African slaves. Shrimp and grits were traditionally considered a breakfast dish for fishermen and shrimpers, but it has since become a popular dish served for any meal of the day in various parts of the United States, especially in the southern states.

Which are the Best Type of Grits to Use?

There are people who say stone ground grits are best. There are people who will say quick grits are best. Either will work just fine; which you use is really just a personal preference. Some also say that stone ground grits have more vitamins and minerals than quick instant grits. Not true! Instant grits are the same as regular grits. They have been processed to be finer so that they quicker.

Ingredients:

For the shrimp:

• 1 pound large raw shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 4 tablespoons butter

For the grits:

• 2 cups milk
• 2 cups water
• 1 cup grits
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 yellow onion, diced
• 6 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• Thinly sliced green onions for garnish

Instructions:

For the shrimp:

1. In a small bowl, mix together salt, garlic powder, onion powder, thyme, basil, oregano, smoked paprika, and cayenne pepper.
2. In a large
3. , melt butter over medium-high heat.
4. Add shrimp to the skillet and sprinkle the seasoning mix over the shrimp. Cook for 2-3 minutes on each side until the shrimp is pink and cooked through. Remove from the skillet and set aside.

For the grits:

1. In a medium saucepan, bring milk and water to a boil over medium heat.
2. Add grits to the saucepan and reduce heat to medium-low. Cook according to the package instructions, stirring occasionally to prevent clumping.
3. While the grits are cooking, in a separate skillet, sauté the onion and garlic until they’re soft.
4. When the grits are done, add cooked bacon, sautéed onion and garlic, shredded cheddar cheese, salt, and pepper to the saucepan. Stir until the cheese is melted and the ingredients are well combined.

To serve:

1. Spoon the grits into bowls.
2. Arrange the cooked shrimp on top of the grits.
3. Pour some of the reduced shrimp stock around the edge of the bowl.
4. Garnish with sliced green onions.
5. Serve hot and enjoy!

Tips:

1. Use fresh, high-quality ingredients. The fresher the shrimp, the better the flavor. Also, choose stone-ground grits instead of instant grits for better texture and flavor.
2. Season the shrimp well. The spices and herbs used in this recipe add a lot of flavor to the shrimp. Be sure to coat the shrimp evenly with the seasoning mix before cooking.
3. Don’t overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it, or it will become tough and rubbery. Cook it just until it turns pink and is no longer translucent.
4. Use the shrimp stock for added flavor. After cooking the shrimp, use the remaining liquid in the skillet to add flavor to the grits.
5. Add extra cheese if desired. If you like your grits to be extra cheesy, feel free to add more shredded cheddar cheese.
6. Garnish with sliced green onions. The green onions add a fresh pop of color and flavor to the dish.
7. Serve the dish hot. Shrimp and grits are best served hot and fresh out of the skillet.

Variations for Shrimp and Grits:

1. Add vegetables: To add some more nutrients to the dish, try adding some sautéed vegetables like bell peppers, spinach, or mushrooms.
2. Use different types of cheese: While cheddar cheese is the most commonly used cheese for shrimp and grits, you can experiment with other types of cheese like pepper jack, gouda, or feta.
3. Try different types of grits: Instead of using traditional stone-ground grits, try using yellow cornmeal grits or even polenta.
4. Use different spices: If you’re feeling adventurous, try using different spices and herbs in the seasoning mix. Some great options include Cajun seasoning, Old Bay seasoning, or curry powder.
5. Use different types of seafood: While shrimp is the most commonly used seafood in shrimp and grits, you can also use other types of seafood like crawfish, scallops, or crab.
6. Make it spicy: If you like your food spicy, add more cayenne pepper or crushed red pepper flakes to the seasoning mix.
7. Add a sauce: Top your shrimp and grits with a sauce like tomato gravy or creole sauce for added flavor.

FAQ’s:

Q: Can I use frozen shrimp instead of fresh shrimp?

A: Yes, you can use frozen shrimp, just make sure to thaw them completely and pat them dry before cooking.

Q: Can I make the grits ahead of time?

A: Yes, you can make the grits ahead of time and reheat them when ready to serve. Just add a little bit of milk or water to thin them out as they may thicken when refrigerated.

Q: Can I use chicken or sausage instead of shrimp?

A: Yes, you can use other proteins like chicken, sausage, or even tofu in place of the shrimp. Just make sure to adjust the seasoning and cooking time accordingly.

Q: What can I serve with shrimp and grits?

A: Shrimp and grits are a complete meal on their own, but you can serve them with a side salad, garlic bread, or even roasted vegetables.

Q: Can I use quick-cooking grits instead of stone-ground grits?

A: Quick-cooking grits will work in a pinch, but they won’t have the same texture and flavor as stone-ground grits.

Q: How do I store leftover shrimp and grits?

A: Store leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a little bit of milk or water to loosen the grits.

Check out more recipes:

• EASY CAJUN SHRIMP AND PASTA WITH CREAMY CAJUN SAUCE RECIPE
• AUTHENTIC LOUISIANA STYLE RED BEANS AND RICE RECIPE

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