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Shrimp and grits is a southern classic that can vary from state, county, and family tradition. Cammy makes this dish for her family for Easter and it’s a great version that includes the details of what makes the dish so delicious – great ingredients, a bold balance of flavors in the sauce, and the creamy, nutty, and sweet flavor or heritage grits.
1 pound of large shrimp, deveined, and shells reserved for the broth
¼ cup diced cut bacon, from thick slices
1 cup corn grits (see Recipe Notes for recommendation)
4 cups of shrimp broth (recipe below)
Cover the shells with the liquid, add the bay leaf and bring to boil. Simmer for 20 minutes, and strain through a fine sieve. The resulting liquid should be 5 cups or a little water can be added to make up the difference.
Once the pot reaches a boil, reduce the heat to low and cook covered, stirring and scraping the sides and bottom with a silicon spatula to avoid sticking and burning for 20 minutes or until the grits are tender. Turn off the heat and leave uncovered until ready to finish the grits (once the shrimp and sauce are done).
Add the broth, scraping up any browned bits back into the sauce, and bring to boil.
Reduce the heat to simmer and add the shrimp back to finish cooking. Add the tabasco, lemon juice, and roughly chopped parsley. Remove from heat and finish the grits.
Plate the grits and top with a few shrimp and sauce if plating each serving individually or go family style by smoothing the grits onto the bottom of a 2"-3” deep serving dish and topping with the shrimp and sauce and everyone can serve themselves.
The Guinea Flint Heirloom Grits from Marsh Hen Mill are life changing. The hearty grains are a deep almost orange color and have an amazing flavor and aroma of sweet corn. With every bite you will be hooked. The website also offers so many delicious products (um Unicorn Grits) and expands on their efforts to preserve heirloom products from the area. The yellow grits from Marsh Hen Mill are available through Amazon and are also very, very good.
If the available shrimp are already deveined and shelled, don’t worry, you can use chicken stock, vegetable stock, or water and the dish will still be delicious.
For even richer grits, fold in an extra ½ cup of extra sharp cheddar cheese when adding the cream cheese. The result will be decadent and irresistible.
For those spices that typically aren’t eaten whole (peppercorns, allspice, star anise, etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
Questions? Contact firstname.lastname@example.org.