All I have been craving lately is pure comfort on a plate. Nothing hits that spot like a hearty bowl of Shrimp and Grits, rich, warm, and utterly satisfying.
Creamy soft grits with a medley of soft vegetables over it. Tender shrimp with a perfect sauce to go along. Here is my creation. I had some vegetables in my crisper and wanted to enjoy them before they were too ripe. Another great recipe to enjoy using yellow corn is Mushrooms, Sausage Ragu with Polenta
I was first introduced to grits by a dear family friend who became my mother-in-law and was from South Carolina. She used to prepare it for us for breakfast with lots of butter and cheddar cheese—a classic Southern dish.
On my first trip to Savannah and Charleston, I was introduced to shrimp and grits, and it has been a love affair ever since.
This is my version of shrimp and grits, and I used leftover vegetables to incorporate them into the recipe. Sometimes, you have to go outside the box.
I choose to let the vegetables sweat, meaning cooking at low heat, covered, so they release and cook in their natural juices without turning brown—more of a low-fat cooking method.
In this Article
- A Note From Giangi
- What are grits?
- Difference between quick grits, stone-ground grits, and instant grits
- Ingredients needed to create this shrimp and grits recipe
- Step-by-step instructions on how to make this easy shrimp and grits recipe
- Giangi’s Pro Tips
- Storage and Reheating
- Variations and Substitutions
- Frequently Asked Questions
- If you enjoyed these shrimp and grits, check out these flavorful recipes.
- Shrimp and Grits
A Note From Giangi
What are grits?
Grits are made from dent corn, which is softer and starchier than kernels or other varieties of corn. The mature corn is processed to remove the outer hull, dried, and ground into smaller bits.
The difference between the grits and polenta, the Italian grits, is that the grits are made from white corn, or hominy, while the Italian polenta is made from yellow corn. Polenta also has a coarser texture. Both can be substituted for each other; keep in mind that the polenta is coarser and, therefore, will have a slightly different texture.
Difference between quick grits, stone-ground grits, and instant grits
For this recipe, I used quick grits, which meant it was ready in 30 minutes from start to finish.
The main differences between quick grits and stone-ground grits are their grind size and cooking time.
Quick-start grits are a finer grind, allowing them to cook faster and have a longer shelf life.
Stone-ground grits have a coarser grind, which means they will take longer to cook, up to an hour.
Instant grit usually comes in individual packets that are pre-cooked and dehydrated and brought back to life by adding boiling water to cook. They are a convenient, quick breakfast, but not to be used here.
Ingredients needed to create this shrimp and grits recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Whole milk and Water – are used to cook your grits. The milk gives it a richness to this dish. But with anything cooking with milk, keep an eye over it as you do not want to boil over.
Quick white grits – The best for this recipe. They should be white and finely grind.
Parmesan cheese – adds saltiness and richness to this dish. Trust me, you will love the flavor it brings to the grits.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Shrimps – the star of this dish. Ensure that they are large and shelled. You can freeze the shrimp shells for later use.
Olive oil – to saute all your vegetables.
Celery, leeks, cloves garlic, green tomatoes, cherry tomatoes, and green onions – are all the vegetables used in this dish. They all give richness to the sauce and complement the shrimp.
Parsley and fresh thyme – are aromatic and work well with all the vegetables and adding a layer of flavor.
Chicken stock – added to the vegetables will cook them to a tender point and gives it a nice flavor.
Tabasco and Worcestershire sauce – one brings a kick, the other an intense flavor.
Step-by-step instructions on how to make this easy shrimp and grits recipe
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
This recipe is a two-part recipe that comes together flawlessly.
Start with the vegetables.
- In a large skillet, add all your chopped vegetables, rosemary, and garlic, and cook over low heat; cover and let them sweat until tender and translucent.
- Add the chicken stock and cook until the liquid has reduced by a third and the sauce is thickening.
Meanwhile, prepare the grits.
- Add water and milk in a saucepan, bring to a boil, and add the grits in a steady, slow stream while whisking. This will prevent clumps from forming.
- Cover, reduce the heat, and cook for 5 minutes, stirring occasionally.
- Once the grits are done, add the butter and whisk until it is fully melted and integrated into the grits.
- Add the parmesan cheese and whisk well. Cover and keep warm.
Assembling your dish.
- Now that your grits are done, you can finish the vegetables by adding shrimp, tomatoes, half of the green onions, and a dash of Worcestershire and Tabasco.
- Gently mix until your shrimp turn pink, which means they are done.
- Divide your grits into four bowls.
- Spoon over the vegetables, then move aside the shrimp while spooning the vegetables.
- Garnish with the remaining scallions.
Giangi’s Pro Tips
- If you have some white wine, add it to the sodium-free chicken stock. It will enhance the flavor nicely.
- I did not use salt with the grits because the Parmesan cheese is a bit salty, and adding salt would have made it too salty.
- Make sure you let the butter melt with the grits before adding the Parmesan cheese.
- Add more milk if the grits become too thick and lose the velvety, creamy feeling.
Storage and Reheating
Make ahead: This is one of those dishes meant to be enjoyed as soon as it is done cooking. The grits will dry out and not be as creamy as you want for this dish.
Storage: The shrimp mixture can be stored in an airtight glass container in the refrigerator for a couple of days. It is the same with the grits, but in a separate container.
Reheating: The shrimp and vegetables can be heated over medium-low heat until warmed. I have never successfully brought the grits back to the creamy stage. I do, however, slice pieces of the cold grits and warm them in a skillet over medium heat with a dash of butter. It creates a crispy slice of grits, and you can pour it over the shrimp mixture.
Variations and Substitutions
- I love leeks, but you can replace them with yellow onions or shallots.
- If you have bell peppers, add them too.
- Tabasco is one of my favorite ingredients, and here, it marries all flavors well and gives it a very delicate kick.
- A dash of cayenne pepper
- I have added heavy cream to make them creamier, just ensure that you adjust the milk as not to make your grits too runny.
- I am also known to stay on the safer side of heat; thus, be free to shake things up by adding your favorite chili powder or flakes of hot pepper to this dish.
- Cheeses: Sprinkle some cheddar, sharp cheddar, or mozzarella over it at serving time.
Frequently Asked Questions
What goes with grits and shrimp?
It pairs well with vegetables, salads served with a simple vinaigrette, bread, or biscuits.
Are shrimp and grits from New Orleans?
No, shrimp and grits are a Southern dish that originates in coastal South Carolina and Georgia.
Who first made shrimp and grits?
It is believed that shrimp and grits originated in Charleston, South Carolina, where the dish first appeared in 1950 as a breakfast dish. By 1976, this dish had grown so popular that South Carolina declared shrimp and grits the official state food.
If you enjoyed these shrimp and grits, check out these flavorful recipes.
Brussels Sprouts With Almond, Bacon And Cranberries
Shrimp and Grits
Ingredients
FOR THE GRITS
- 1 cup water
- 1 cup whole milk
- ½ cup quick white grits
- ½ cup Parmesan cheese, finely grated
- 2 tablespoons butter
FOR THE SHRIMPS
- 16 large shrimps
- 1 tablespoon olive oil
- ½ cup celery , diced small
- 1 cup leeks, finely chopped
- 1 tablespoon garlic clove, finely chopped
- 1 teaspoon fresh thyme
- 1½ cup chicken broth, sodium free
- 1 cup green tomato, diced small
- ½ cup cherry tomatoes, halved
- 1 tablespoon green onion, finely chopped
- 3 tablespoons unsalted butter
- 1 tablespoon parsley, chopped
- tabasco, Dash
- Worcestershire sauce
Instructions
- Heat 1 tablespoons olive oil in a large skillet. Add the leeks, celery, thyme, and garlic over medium to low heat, cover and let them sweat until tender and translucent, about 10 minutes. Add the chicken stock and reduce to 1/3 or until the sauce is thick, about 8 to 10 minutes.
- Meanwhile, start the grits by adding water and the milk in a saucepan. Bring to a boil and add the grits in a steady slow stream while whisking. Cover and lower the heat and cook for 5 minutes stirring occasionally to make sure no lumps are formed. Once the grits are done, they should be creamy and velvety add the butter and whisk until it is all melted. Add the parmesan cheese, whisk well. Cover and keep warm.
- Add the shrimps, tomatoes -green and cherry, butter, a dash of tabasco and a dash to Worcestershire and half of the green onions to the skillet with the leeks and celery sauce. Gently mix until the shrimps turn pink and are done.
- Divide the grits evenly among 4 bowls. Spoon over the vegetables first then the shrimps. Lastly, ladle the sauce around the shrimps over the grits. Garnish with scallions and parsley.
Equipment
Notes
Pro Tips
- If you have some white wine, add it to the sodium-free chicken stock. It will enhance the flavor nicely.
- I did not use salt with the grits because the Parmesan cheese is a bit salty, and adding salt would have made it too salty.
- Make sure you let the butter melt with the grits before adding the parmesan cheese.
- Add more milk if the grits become too thick and lose the velvety, creamy feeling.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Pasta, Rice & Grains, Dinners
- Cuisine: American
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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This grits recipe was originally published on April 14, 2020
