Here’s an easy recipe for Southern style shrimp and grits that’s hearty and sure to please your family.
I was born and raised in South Carolina, which means I’ve pretty much eaten grits with everything from breakfast to dinner. And as a child, we spent our summers on Sullivan’s Island, a town at the edge of the Charleston Harbor, where shrimp was plentiful. So just like Forrest Gump’s Bubba Blue, I’ve had a taste of shrimp prepared in every possible way.
For me, shrimp and grits is a comfort food. It combines the down home flavors from my childhood and sweeps me back to those summers in Charleston.
These days, you can find all sorts of variations to the classic shrimp and grits recipe–especially in Charleston, South Carolina–and I’ve never tasted any of them that I didn’t enjoy. For this one, though, I’m sticking to more of a classic version. It’s a hearty dish that highlights the shrimp, of course, combined with the creamy texture of cheese grits to create a recipe that is out of this world.
Southern Style Shrimp and Grits Recipe
Here’s how I like to make mine.
3 slices of bacon
1 1/2 pounds medium raw shrimp, unpeeled
1/4 cup flour
1 teaspoon of vegetable oil
8 oz. fresh mushrooms, sliced
1/2 cup green onions, chopped
1 1/4 cup chicken broth (low sodium)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon of hot sauce
salt and pepper to taste
Fry bacon in a large skillet until crisp. Drain the bacon on paper towels, reserving the bacon drippings in pan. Crumble the bacon and set aside.
Peel, devein, and salt and pepper shrimp. Then toss the shrimp in flour.
Add the oil to the drippings and sauté the mushrooms for a couple of minutes. Add the green onions and continue to sauté for a couple more minutes. Toss in the shrimp and garlic and sauté until the shrimp just begins to brown.
Stir in the chicken broth, lemon juice, and hot sauce, making sure to stir in all those drippings and flavors from the pan.
Finally, spoon your shrimp mixture over a hot plate of cheese grits and top with crumbled bacon. Enjoy!
Just a couple of comments about this dish:
You may want a dash more of hot sauce, depending on what kind you use. I use Texas Pete, and to suit everyone in my family, 1/4 teaspoon of Texas Pete is just enough for this one. But like any recipe, taste as you go and add an extra dash if needed.
I also love the creamy texture of cheese grits for this one, but you could use yellow grits which has a little bit of a sweeter, heartier flavor, or just plain ol’ white quick grits with salt and butter.
*For this one, I made enough white grits to serve four, then stirred in one cup of shredded sharp cheddar and 1/4 cup of Parmesan cheese. It’s the perfect of blend of cheese for this dish and creates a creamy texture that goes well with the shrimp.
Just stay away from the instant grits that come in those individual packets. What in the world is that? Whatever it is, it’s not grits. I don’t even think the birds would eat it.