Southern Shrimp and Grits. Southern Shrimp and Grits A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina Perfect for a casual dinner party, Southern shrimp and grits combine all the standard flavors of the cherished dish with mouthwatering ingredients like: smoked Andouille sausage, mushrooms, and thyme. Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp.Add grits, reduce heat to medium-low, and stir constantly to make sure they don't burn. Remove from heat and stir in butter and cheese. Melted Parmesan and cheddar, the Lowcountry bounty of briny shrimp, silky and creamy grits— shrimp and grits are coastal comfort food at its best. You can cook Southern Shrimp and Grits using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Southern Shrimp and Grits
- Prepare 2 cups of milk.
- It's 3 Tbs of butter, cubed.
- Prepare 1/2 teaspoon of salt.
- It's 1/3 teaspoon of pepper.
- You need 1/2 cup of uncooked old-fashioned grits Please, no instant grits!.
- Prepare 1/2 cup of shredded cheddar cheese. I used Aged Havarti.
- You need of SHRIMP:.
- It's 4 of thick-sliced bacon strips, chopped.
- It's 1/2 pound of uncooked medium shrimp, peeled and deveined.
- It's 2 of garlic cloves, minced.
This simple entrée has Lowcountry origins, with the earliest makers stirring fresh catch into the day's first bubbling pot of grits. (Yes, this was originally a breakfast dish.) Though I will say this is the authentic Southern shrimp and grits, shrimp and grits most definitely weren't created in the 'South' as its origin. Shrimp and grits comes from this 'low country' area, the Carolinas and Georgia, but has been a staple for the Gullah-Geechee culture for hundreds of years before it ever became popular or trendy. Combine the water, grits, bay leaves, and salt in a large saucepan. Bring the mixture to a boil over high heat.
Southern Shrimp and Grits instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings..
- In a saucepan, bring the milk, butter, salt, and pepper to a boil. Reduce heat and slowly stir in grits.. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted then stir in the bacon, or sprinkle on top when served. Set aside and keep warm..
- Saute the shrimp, garlic, and seasoning in drippings on medium-hot until shrimp turn pink. Don't overcook..
- Put the grits on a plate and either serve the shrimp on the side or on top of the grits..
- I served it with Chardonnay.
Whisk grits into the boiling water, and then whisk in half-and-half. Southern shrimp and grits is a very popular comfort food, and for good reason! Here in coastal Georgia, an annual food festival is held each fall. Maybe you've visited beautiful Jekyll Island and sampled some of the amazing variations of this Southern staple during this annual festival. Shrimp and grits, sometimes called "breakfast shrimp," tastes great for lunch or dinner.