The Comfort of Shrimp & Grits
Homemade Shrimp & Grits
LA NOURRITURE:“Le repas est servi…” All encompassing and hearty, “shrimp and grits” is one of those cornerstone meals in African American cuisine which when perfectly mastered, demonstrates one can cook. There are also many restaurants serving up this tasty dish as part of their brunch menus, evening dinner spreads, and the occasional “chef special.” All the while, raising the price of this easy-to-make dish into clutch your pearls territory. Let’s break down the simplicity of this complex-flavored dish:
The shrimp: Jumbo. Nothing less than a scrumptious portion of 6-8 shrimp to ensure each spoonful contains a plump bite. If you’re ever served small-to-medium shrimp and pay over $8 for it… you’re being ripped off. Lastly, the shrimp should be just a little spicy to balance the creaminess of the grits.
The grits: The longer it takes to cook; the better. There are those who champion the quick cook grits as a nice alternative. Do so at your own risk… the flavor isn’t quite the same. Also, if in a pinch, polenta will do. They’re essentially cousins. To be très authentique in terms of matching up to the soul food experience shrimp and grits lives up to, you’re encouraged to include the following:
Bacon bits (freshly cooked of course) and thick cut bacon is always best (however, if you’re not a pork eater, forego it - - I forgive you)
Cheese (I prefer sharp cheddar). If you’re extra fancy, mix in gouda for a special experience. Some recipes call for other types of cheese. Options are plentiful - -have at it!
Butter No need to ask why. Use real butter. Your taste buds will thank you
Green (not often served, but is delightful with the shrimp)
Salt and Pepper - America’s companion for all recipes
Other toppings - are up to you; be fancy
Often served with biscuits, most will skip this option if they are eating shrimp and grits for lunch or dinner. In either case, if you want bread, have it. Vegetables are a better companion with asparagus being my personal favorite.
There are a plethora of recipes for shrimp and grits. I’ve tried many and don’t necessarily have my own spin on it to share. To keep it simple, here are my favorite recipes:
Bon Appétit: Hot Honey Shrimp and Creamy Grits
All Recipes: Chef John’s Shrimp and Grits
Food Network: Lemon-Garlic Shrimp and Grits
Bobby Flay: Shrimp and Grits
Williams Sonoma: Shrimp and Grits
Emeril Lagasse: Spicy Shrimp And Andouille Over Charleston-style Grits
If you have a favorite shrimp and grits recipe, have tried any of the ones mentioned above, or have a special cooking tip for this recipe that’s worthy of sharing, please comment below!
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