Shrimp and grits is a Southern dish everyone—regardless of where you're from—should know how to make. Ours is the best for the following the reasons. Because shrimp cooks so quickly only a couple minutes per side! If you want to keep it vegetarian, cook the shrimp in butter instead. Cooking grits or rice or quinoa in broth is an easy way to add flavor.
Hand-Selected Recipes and Stories Straight to Your Inbox Subscribe now for our emails to receive the latest in recipes, stories and special offers. Saute for 3 minutes. Thanks Debra. Prev Recipe Next Recipe. Cook, stirring frequently, until the grits have thickened, about 5 minutes.
Free patterns for sofa slip cover. Shrimp and Grits Recipe
Shrimp and Grits is a favorite southern dish that you can make right at home.
- A viewer or guest of the show, who may not be a professional cook, provided this recipe.
- And the whole thing only takes 30 minutes to make!
- This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party.
And the whole thing only takes 30 minutes to make! Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful.
In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end. The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. I love the simplicity of this recipe. Often, shrimp and grits recipes are made with peppers and onions, or with blackening seasoning for extra flavor.
When it comes to comfort food, I like mine to be simple. This version of shrimp and grits keeps things simple. I used salt and pepper only for seasoning, with a garnish of green onions at the end. The smoky bacon flavor stands out and the chicken stock and butter makes it super savory and creamy tasting.
I used stone-ground yellow grits to make these classic shrimp and grits. I DO recommend that you use stone ground, however, whether they are white or yellow. Stone ground grits are classic. They are the steel cut oats of the grit world. They do, however, take longer to cook than quick cooking grits or instant grits. If you are pressed for time, you can certainly use one of these as a substitute. Some traditional Southern cooks may be rolling in their graves right now. Many people think that you do have to whisk or stir them for almost the entire cooking time.
The thought is that the more you whisk the grits, the more starch is released, and the creamier the grits become. Kind of like when you cook risotto. Instead, I whisk them every 5 minutes or so during the minute cooking time. This allows plenty of time to prepare the bacon, shrimp, and sauce portion of the shrimp and grits!
I spent a good 20 minutes peeling and deveining the shrimp myself, after which my hands smelled bad and I had a bunch of shrimp peels that were left to rot away in the garbage in my hot Texas summer garage. Although, you CAN save the peels to boil to make seafood stock, if you want. The grits are so cheap, so spend a little more money on some already peeled and deveined shrimp.
I DO recommend buying large or jumbo shrimp. They are easier to cook, and have a meatier texture that holds up well with the creamy soft grits. And I think the flavor is better, since they are harder to overcook. Cooking shrimp and grits is easy- just cook the grits and add some cheese. To serve, spoon some grits into a shallow bowl, and scoop some of the shrimp and some of the sauce on top.
Then, sprinkle with the chopped bacon and some sliced green onions. Have shells from shrimp? Your email address will not be published.
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Please click the stars below to comment and Rate this Recipe! Easy Classic Shrimp and Grits. This classic, traditional Shrimp and Grits recipe is such delicious, gluten free Southern comfort food in only 30 minutes with the most YUMMY butter sauce! Prep Time 10 mins. Cook Time 20 mins. Total Time 30 mins. Course: Dinner. Cuisine: American. Servings: 4 servings. Calories: kcal. Author: Elizabeth Lindemann. Instructions Bring 2 cups of the chicken broth, the milk 2 cups , 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot.
Add the grits and whisk together. Cover and simmer for minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so. Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces. Drain all but 2 tablespoons of the bacon grease from the skillet. Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
When grits are finished cooking, remove from heat and stir in the cheese 1 cup until melted. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions.
Serve immediately. Most "fresh" shrimp you buy at the store has actually been previously frozen, but is marked up anyway. This recipe is best served right away, since shrimp get rubbery from reheating and grits turn more solid after they cool. If you have leftovers, the grits can be reheated on the stovetop with some extra water to break them up, whisking them as they reheat.
Heat the shrimp only for a few seconds in the microwave- as little as possible. Or, enjoy the leftover grits plain and add the cold cooked leftover shrimp to a salad to prevent overcooking. You can use water instead of chicken broth to cook the grits. To save time, you can use quick cooking grits instead of stone-ground but the texture will be different. I used yellow grits, since it's all I could find.
You can use white if you want to! The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Did you make this recipe? I'd LOVE to see your creation!
Mention bowlofdelicious or use the hashtag bowlofdelicious. I'd love to hear how it went! Comment and rate it below Comments Have shells from shrimp? Leave a Reply Cancel reply Your email address will not be published. As an Amazon Associate I earn from qualifying purchases. Follow me!
Slowly add the grits, whisking often with wire whisk for 5 minutes. Kind of like when you cook risotto. First Up Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. I used stone-ground yellow grits to make these classic shrimp and grits.
Shrimp and grits receipe. Ingredients
Shrimp and Grits Recipe | Bobby Flay | Food Network
Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove.
To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under.
Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Now Playing Washing and Chopping Herbs Avoid bruising with our tips for washing and chopping herbs. See more. Shrimp and Grits. Recipe courtesy of Bobby Flay. Show: FoodNation with Bobby Flay. Episode: FoodNation U. Save Recipe.
Watch how to make this recipe. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well.