Shrimp and grits is a treat and when I started brunching (years ago) I felt like it completely elevated my brunch experience. Bottomless mimosas, sugary donuts, and shrimp and grits were my brunch selections everywhere I went. If the restaurant didn’t have donuts, I would pick the next best thing but I could always count on a delicious, savory, and creamy shrimp and grits recipe to complete my brunch.
When it comes to shrimp and grits there are 3 things that I look for.
Extra creamy grits. I don’t want the grits watery. They need to compliment the texture of the shrimp, sausage, and everything else. I also like my grits to have a good flavor which is why I cook them in chicken broth and milk. The broth adds flavor and the milk creates a smooth velvety texture.
Good warm spices. My go to is creole seasoning and smoked paprika; they both work wonders in this dish. Sometimes I’ll add some cajun for a little heat along with a pinch of cinnamon for depth.
Juicy shrimp. The shrimp has to be cooked well and not overcooked. When cooking the shrimp you will notice that that it will start to turn pink almost instantly because it doesn’t take long to cook. I recommend that you cook it on both sides for about 1 and 1/2 minute before removing. Once you put it back into the sauce to simmer, it will continue to cook.
How to make Shrimp and Grits
Step 1
Season the shrimp with the creole and paprika seasonings and set aside. Slice the sausage in small rounds and cook on medium heat, brown it on both sides in a large skillet. Once the sausage has browned remove the sausage from the pan using a slotted spoon, leaving the drippings in the skillet.
Step 2
Add the butter and let it melt in the skillet. Add in the onions and saute until fragrant and tender, then add in the garlic and saute until fragrant. Add the shrimp to the skillet and cook on both sides until pink but not cooked all the way through. Remove the shrimp from the pan and set aside with the sausage.
Step 3
Pour in the broth and Worcestershire sauce to deglaze the skillet and let the liquid come to a boil. Stir in the heavy cream then add the sausage and shrimp back in. Reduce the heat to a simmer to thicken the sauce and continue to coat the sausage and shrimp. Add in the lemon juice and continue to cook for another 7 minutes then remove from the heat. Sprinkle in the green onions and parsley and serve over the grits.
For the grits
Step 1
Bring the milk and chicken broth to a brisk boil and slowly stir in the grits. Add the salt and reduce the heat to low then cover the pot. Cook the grits according to the directions on the package and stir occasionally, usually 20 minutes. The grits should be creamy and not too thick. Add cheese if desired.
1 14oz smoked sausage link/rope (I used Hillshire Farm)
2 teaspoons smoked paprika
2 and 1/2 teaspoons Creole Seasoning
1lb raw shrimp, peeled and deveined
3 tablespoons unsalted butter
1 small onion, diced
2 cloves of garlic, minced
1/2cup chicken broth
1/4cup Worcestershire sauce
1/4cup heavy cream
2 teaspoons fresh lemon juice
Green onions or fresh parsley for garnish
For the grits
2cups chicken or vegetable broth
2cups milk or half & half
1cup grits
4 tablespoons butter
2 teaspoons salt (optional)
Instructions
For the shrimp
Season the shrimp with the creole and paprika seasonings and set aside.
Slice the sausage in small rounds and cook on medium heat, brown it on both sides in a large skillet. Once the sausage is nice and browned remove the sausage from the pan using a slotted spoon, leaving the drippings in the skillet.
Add the butter and let it melt. Add the onions to the skillet and saute until fragrant and tender, then add in the garlic and saute until fragrant. Add the shrimp to the skillet and cook on both sides until pink but not cooked all the way through. Remove the shrimp from the pan and set aside with the sausage.
Pour in the broth and Worcestershire sauce to deglaze the skillet and let the liquid come to a boil. Stir in the heavy cream then add the sausage and shrimp back in. Reduce the heat to a simmer to thicken the sauce and continue to coat the sausage and shrimp. Add in the lemon juice and continue to cook for another 7 minutes then remove from the heat. Sprinkle in the green onions and parsley and serve over the grits.
For the grits
Bring the milk and chicken broth to a brisk boil and slowly stir in the grits. Add the salt and reduce the heat to low then cover the pot.
Cook the grits according to the directions on the package and stir occasionally, usually 20 minutes. The grits should be creamy and not too thick. Add cheese if desired.
The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.
Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.
What goes well in shrimp and grits? Cheese does! Parmesan and sharp cheddar cheese pair perfectly with the Cajun seasonings and melt lusciously into the grits. Green Onions.
Shrimp and grits on their own are good for you! Grits are a whole grain and shrimp are packed with protein. The only thing that makes it an unhealthy recipe is the addition of fats and oils like butter, full fat cheese, and heavy cream.
The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.
Grits as we know it today originated with the indigenous people in America, passed on to the European settlers, and later taken on by slaves throughout the South. A bowl of grits or porridge was prevalent in slave kitchens and eaten by both the slaves and their owners.
The South African version of grits is called Mieliepap or maize meal . Mieliepap is widely eaten by the black nations as a staple meal and is also enjoyed by the Afrikaners as a compliment to a meat dish .
Grits originated during the 16th century among the Native American Muskogee tribes of southeastern states, including Tennessee, Alabama, Georgia, and Florida. These tribes are credited with grinding dried corn into a coarse, gritty texture and serving it to colonists.
Grits are often cooked in either milk or water; we prefer a combination of the two for silky grits that aren't too heavy. For additional flavor, substitute water with chicken or vegetable stock. Grits require a 1:4 cup ratio of grain to liquid.
Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.
If serving shrimp and grits to guests, I like to leave the tails on for a pretty presentation. If I am serving my family, I buy shrimp without the tails for easy eating; the choice is yours.
It's important to note that regular consumption of foods high in saturated fat and sodium can elevate blood pressure and cholesterol, increasing the risk of heart disease.
Grits are a creamy Southern dish made from ground corn. While they're high in carbs and can increase blood sugar, you can eat them in moderation if you have diabetes. Just be sure to pair this savory porridge with healthy, low-carb ingredients and choose less processed, stone-ground varieties when possible.
Grits, especially in their whole-grain form, hold on to many of these helpful plant compounds, even when you boil them. Grits, as whole grains or enriched varieties, also contain folate, which helps prevent birth defects and may also lower your risk of heart disease and cancer.
The spiritual home of the dish, South Carolina's attitude toward grits is unique in many ways. For example, cooked grits is called "hominy" in South Carolina (per The Local Palate). While grits is made from hominy corn, in the rest of the US, "hominy" refers to the whole hominy corn kernels.
Pretty much any state that borders an ocean or the Gulf of Mexico. Maine is famous for lobster, Maryland for crabs, the Carolinas for shrimp, Louisiana for basically every type of seafood…the list goes on.
In fact, we're one of the top producers of shrimp in the entire country. With more than 100 species of commercially available shrimp in the world, Texas Gulf waters are home to two of the tastiest varieties: brown shrimp and white shrimp.
Address: Suite 228 919 Deana Ford, Lake Meridithberg, NE 60017-4257
Phone: +2613987384138
Job: Chief Retail Officer
Hobby: Tai chi, Dowsing, Poi, Letterboxing, Watching movies, Video gaming, Singing
Introduction: My name is Zonia Mosciski DO, I am a enchanting, joyous, lovely, successful, hilarious, tender, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
