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Shrimp and Grits. A Southern Staple

Shrimp and Grits. A Southern Staple

By Bellalimento

Shrimp and grits are a staple in Southern Cuisine. As with any good Southern food there are as many recipes as there are families. Some choose white grits and others yellow. Some like them creamy while others prefer their grits on the firm side. No matter which way you make them it’s a marriage made in heaven.

Shrimp and grits are perfect for a quick weeknight dinner or even a weekend brunch.

Adapted from The Hominy Grill

Shrimp and Grits

What you’ll need:

  • 2 pounds shrimp – peeled and de-veined
  • 2 tablespoons flour
  • 1 tablespoon extra virgin olive oil
  • 5 pieces of thick sliced bacon – chopped
  • 2 cup grits
  • 8 ounces mushrooms – sliced
  • 3 cloves of garlic – minced
  • 1/3 cup lemon juice
  • 1/2 cup green onions – thinly sliced
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt

to grits:

  • 4 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1/2 teaspoon hot sauce
  • 1 clove garlic – minced
  • 10 ounces white cheddar – grated

What to do:

1. Toss shrimp in flour. Set aside. Into a deep sided pan add olive oil and heat over medium-high heat. Add bacon, cook until crispy. Remove bacon and transfer to a plate lined with paper towels. Set aside.

2. WHILE bacon is cooking, cook grits according to package directions. When grits are finished add: butter, salt, hot sauce, white cheddar. Mix to combine.

3. To hot pan add mushrooms and cook for approximately 4 minutes. Stirring as necessary. Add shrimp. Cook approximately 3 minutes. Add garlic and cook additional minute. Add lemon juice onions, hot sauce. Mix to combine. Season with salt.

4. Serve shrimp mixture over grits and garnish with bacon.