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Big Black Dog: Shrimp and Grits

March 26, 2010

Shrimp and Grits


"If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it's shrimp and grits." Bobby Flay

A few weeks ago my husband, Mr. Tastebuds, requested Shrimp and Grits for dinner. It's unusual for him to request anything but when he does I go out of my way to make it.

There are so many recipes for Shrimp and Grits; North Carolina Shrimp and Grits, Louisiana Shrimp and Grits, Charleston Shrimp and Grits, Uptown, Cajun and I even found a Michigan Shrimp and Grits. And then of course there's variations with cheese, bacon and tomatoes and the list goes on and on. But for our first experience with Shrimp and Grits I thought it best to try something as simple as possible and not heavy with cheese. From the first bite to the last, we thoroughly enjoyed this dish and I will definitely be making it again.



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Shrimp and Grits
Recipe adapted from Uncle Bubba

Grits:
4 tablespoons (1/2 stick) butter
2 teaspoons salt
2 cups quick grits

Gravy:
1/4 cup chopped bacon (I skipped)
1/2 cup diced onion (I used 6 green onions, minced)
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
36 medium shrimp, peeled, tails removed, and deveined
3/4 cup flour (I used 2 TBL flour)
1/2 cup dry white wine
1 quart heavy cream (I used 1/2 c of light cream)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder (I used 1 clove of garlic, minced)

In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.

For the gravy, saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all of the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened. In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste. Serve the shrimp gravy over grits.

Tip: For creamier grits, add a small amount of heavy cream.



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27 Comments:

Blogger Fresh Local and Best said...

This looks like a great traditional recipe for shrimp and grits. I've had the one at Bobby Flay's Bar Americain, and it was good.

March 26, 2010 at 12:20 AM  
Anonymous The Duo Dishes said...

The NC style is how we go about it. This is a breakfast (or dinner) not to pass up!

March 26, 2010 at 12:35 AM  
Blogger Angie's Recipes said...

WOW These giant shrimps look undoubtedly gorgeous! I have never had them together with grits. Must make myself some!

March 26, 2010 at 4:20 AM  
Blogger Allie and Pattie said...

Shrimp and Grits is one of the best things I EVER gained from moving South-YUM!
xoxo Pattie

March 26, 2010 at 4:48 AM  
Blogger My Carolina Kitchen said...

Shrimp and grits are probably my favorite meal. I like to make it for house guests for breakfast.

I read once to make grits extra creamy cook in cream. Not add cream as you suggested --- it was all cream, no other liquid. It took rich over the limit for me. They were fabulous, but a little too rich. Now I cook my grits in milk and water.

Your photos are fabulous. I'll have to give your recipe a try.
Sam

March 26, 2010 at 5:26 AM  
Blogger Joanne said...

Tragically. I've never had grits. I'm missing out on the best things in life, I fear. I need to make this.

March 26, 2010 at 6:30 AM  
Blogger Ju (The Little Teochew) said...

Nice ring to it - shrimp and grits! My, it looks phenomenal, Michelle. :) You're right, cheese would have made the gravy on the heavy side.

March 26, 2010 at 6:51 AM  
Blogger Haden News said...

I love Shrimp & Grits and have made many different versions! We even had them at my daughter's wedding reception and people are still talking about them, almost 2 years later!!

March 26, 2010 at 7:58 AM  
Blogger Lisa@Pickles and Cheese said...

I too am a big fan of Shrimp and Grits. So fun for me to find a new version on a menu somewhere that I haven't tried. My favorite so far was made using a smoked Gouda cheese. So delicious. Yours looks delicious. You are a brave and adventurous cook!

March 26, 2010 at 8:22 AM  
Blogger kat said...

That looks beautiful!

March 26, 2010 at 9:11 AM  
Blogger mrs. c said...

I think that shrimp and grits is one of the most wonderful things to eat! My son and I make this together and it is even sweeter! I think this dish just screams LOW COUNTRY!

March 26, 2010 at 9:19 AM  
Blogger Bonnie said...

Having grown up in the West, I never tasted grits until I was married. We love them in any way shape or form. They're the American Polenta!!! Yours lookfabulous.

March 26, 2010 at 9:42 AM  
Blogger Ria Mathew said...

Michelle, you have me drooling here ! I love Shrimps!Hailing from a coastal town (Kerala) in India, we had PLENTY of shrimps available throughout the year!

This is something I am definately going to try, never had it before. It looks very delicious!

March 26, 2010 at 10:27 AM  
OpenID biz319 said...

Michelle - that looks delicious! Although, truth be told, not sure I've ever had grits before! :D

Okay, one more weekend of cool weather and next week should be good for us!

March 26, 2010 at 10:42 AM  
Blogger Sook said...

I love shrimp! This looks great!

March 26, 2010 at 4:08 PM  
Blogger YankeeQuilter said...

I love the shrimp with cheese grits from a restaurant near Edisto Beach in the South Carolina Low-country...friends had to twist my arm to get me to try it! Very little cheese is used in the grits and it is more of a brown sauce with a bit of allspice...sooo good.

March 26, 2010 at 8:17 PM  
Blogger TeaLady said...

Yum on the shrimp and grits. Love making it. Have to try this recipe.

Looks fantastic

March 26, 2010 at 10:46 PM  
Blogger Mimi said...

I've never had shrimp and grits before, it look delicious. I live in the west and grits are not big here. The only grits I've had were plain and served with butter.
Mimi

March 27, 2010 at 12:53 AM  
Blogger SavoringTime in the Kitchen said...

Your photo is making my so hungry! I've never had grits but if you loved it it must be a great recipe. If it's from 'Uncle Bubba' it must be good :)

March 27, 2010 at 10:14 AM  
Blogger teresa said...

oh my gosh, how yummy! the pictures are so enticing!

March 27, 2010 at 6:54 PM  
Blogger Taste of Beirut said...

I first tasted cheese grits in Vicksburg, Mississipi and it was love at first bite; subsequently, I toured a bunch of places in the south looking for more grits, your dish is exactly what I was looking for!

March 27, 2010 at 11:59 PM  
Blogger Sophie said...

I never tasted shrimps & grits!

A must try because of the dish looks so comforting & tasty too!

March 28, 2010 at 9:35 AM  
Blogger Kim said...

Gotta love any gravy that starts with an entire quart of heavy cream:D The Shrimp and grits looks delicious!

March 28, 2010 at 10:19 AM  
Blogger Lisa said...

I do love Shrimp and Grits. I ate them a while back at a great local restaurant but I never make them myself. I don't know why. Thanks for the recipe!

March 28, 2010 at 2:25 PM  
Blogger Jamie said...

Wow wow this would even get ME eating grits? But then who could doubt someone called Uncle Bubba?

March 29, 2010 at 2:18 AM  
Blogger Fuji Mama said...

These look fabulous! I LOVE grits and these look extra creamy.

March 29, 2010 at 5:56 PM  
Blogger Kayte said...

I'm with you, I never know which recipe is going to be the one so I just never have tried it...now I will try it as I trust you on having things around here that match with our tastes, experience tells me so. The colors alone in this dish are so exciting with their vibrancy, who would not want to sit down and be presented with a plate of this?

April 2, 2010 at 12:48 PM  

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