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!
