Shrimp & Grits

Being a lifelong Southerner, the surging popularity of shrimp and grits in recent years has been somewhat mystifying to me. While grits were a pantry staple in my household as I grew up, in my adulthood, I discovered that they are occasionally a rather polarizing dish, as even many Southerners possess an aversion to them. Furthermore, throughout most of my life, in regards to restaurant fare, the humble grit always seemed to be relegated to the breakfast menus of small-town greasy spoons. These days, however, one can easily find at least one dish containing grits at most upscale Southern eateries. I can only suppose that pairing this rather modest yet controversial dish with the decadence of seafood has resulted in a seismic shift where people are now opening their hearts and cupboards to the culinary magic of grits. After all, shrimp and grits is a pretty magical combination.

Now, if you are a fellow Southerner and are confused by hearing food television personalities describe shrimp and grits as a “classic Southern dish,” fret not – you are not alone. I felt the same way for quite a long time until performing a minimal bit of research on this dish, and while it is indeed classic Southern fare, it is not as ubiquitously Southern as some would have you believe. The dish originated in the coastal areas of the Carolinas and Georgia and has only recently made its way to other parts of the South.

Also, if you have sought out and sampled shrimp and grits at many different establishments as I have – I may have a bit of an obsession – you will have noticed that every individual chef prepares his/her own version of this dish. My personal favorite variation is served at the lovely Kitchen on George in Mobile, AL where a piping hot bowl of goat cheese grits is topped with fresh gulf shrimp in a delicate lemon butter sauce. Sheer divinity! I also appreciate their simple approach to the dish which can often be overcomplicated by many restaurant chefs. I’ve sampled variations that contained a plethora of additional ingredients such as sausage, mushrooms, peppers, tomatoes, scallions, multiple cheeses, etc., etc., etc., and while individually these accoutrements occasionally succeed at enhancing the dish, when added all together, they can detract from the subtle sweetness of the shrimp and delicate texture of the grits – which is what you came for, right?

The shrimp and grits I am preparing, though, was inspired by a different variation I sampled at Gilbey’s, a lovely restaurant in Orange Beach, AL. Their version of the dish surprised me as they prepare theirs using a mirepoix, which I had never encountered before. (F.Y.I., a mirepoix is a combination of chopped onion, carrots, and celery which originated in French cuisine.) Their French-inspired variation delighted me greatly, and I decided that I wanted to base my homemade version on theirs. Now, you may look at my recipe and think, “Wait a minute! You just complained about excessive ingredients in this dish!” OK, granted, but what is important is to choose ingredients that complement the dish rather than overwhelm or overcomplicate it. The mirepoix enhances the sweetness of the shrimp and adds a nice textural element. Bacon, in a small quantity (Don’t overdo it!), helps contribute to the savoriness of the dish. Also, Gouda grits are basically the best grits ever. Trust me on this. 

Feel free to take this dish and make it your own! If restaurants can do it, then so can you. Feel free to add or omit whatever ingredients you like. Furthermore, if you don’t have the means to cook shrimp very often, then perhaps consider making grits a part of your culinary repertoire. They’re incredibly versatile and can be served as a side dish (perhaps with a bit of parmesan, cheddar, or Gouda added) just as easily as they can be served for breakfast (with plenty of butter)! Give grits a chance!

Shrimp & Grits

Shrimp:

½ lb. raw shrimp, peeled and deveined

3 strips of bacon, chopped

1 onion, finely chopped

1 carrot, finely chopped

1 rib of celery, finely chopped

1 tbs. flour

1 cup shrimp stock*

½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

*If you don’t have any shrimp stock on hand, just use chicken stock or broth. Trust me; it will be fine!

Grits:

1 cup stone-ground grits

4 cups water

1 tsp. salt

½ tsp. pepper

2 tbs. butter

1 cup Gouda, grated

Prepare the grits first. In a large pot, bring the water and salt to a boil. Stir in the grits, and reduce the heat to medium to low-medium. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. (Also, pay attention to the cooking directions on your package of grits for any useful suggestions. If you’re using a variety other than stone-ground, make sure to follow the instructions on the package.) Once the mixture has become thick and creamy, add pepper, butter, and cheese. Stir until the butter and cheese have thoroughly melted. Cover and reserve.

In a large skillet, bring the chopped bacon to medium-high heat and cook until browned and crispy, stirring occasionally to prevent sticking. Remove the bacon from the skillet, and reserve it in a bowl lined with paper towels. Add the vegetables to the rendered bacon fat in the skillet along with the salt, pepper, and thyme. You may want to add a bit of the shrimp stock to help deglaze the pan. Cook the vegetables for 10 minutes or until slightly browned and tender, stirring occasionally. Stir in the flour, and cook for an additional minute before adding the stock and the reserved bacon. Stir vigorously and allow the vegetables and sauce to cook for 5 minutes or until thickened. Add the shrimp, and continue to cook for 5 more minutes until the shrimp is completely pink and no longer translucent. (If the shrimp is not pink and completely opaque, it is not fully cooked, so make sure to monitor your shrimp carefully.) Remove from the heat once the shrimp is fully cooked.

Serve as desired. 

(Creamy and dreamy!)

 

Enjoy!