Lowcountry Shrimp & Grits

I am a Southern girl at heart.  My dad’s family is from Alabama and just about everything I love leans that direction, food & otherwise.  If you want to make this girl smile, the word “grits” is one sure way to do it!

Shrimp and Grits is a tried and true dish that is hard to screw up as long as you remember a few simple things:

1. Your shrimp should be firm and unblemished with no fishy odors;
2. Keep your shrimp chilled in their shells until just before they hit the pan;
3. NEVER use instant grits – the real thing take only a few more minutes to boil and the end result makes all the difference to your dish;
4. Grits love salt, pepper, and butter, so season them well;
5. Make sure the grits are ready to serve and that all of the ingredients are prepped and ready to go before you start the shrimp topping, which takes only 3 minutes from start to finish.

This recipe is from Hominy Grill in Charleston, South Carolina and was featured in an article in Coastal Living Magazine.

CHEESE GRITS

• 4 1/2 cup water
• 1 cup stoneground grits
• 1 teaspoon salt
• 3/4 cup grated sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon Tabasco, or to taste

SHRIMP

• 3 bacon strips, chopped
• Peanut oil, as needed
• 1 pound extra-large shrimp, peeled and deveined
• 2 tablespoons flour
• 4 ounces sliced mushroom (1 1/4 cups)
• 1 large garlic clove, minced
• 2 teaspoons lemon juice
• 1/2 teaspoon Tabasco, or to taste
• 1/4 cup thinly sliced green onions, plus more for garnish

Prepare the Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, Parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.

Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil.

Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

Serve alongside an ice cold beer and with some crusty bread! #ThisGirlLovesToEat