Maggie‘s Shrimp and Grits
Shrimp and Grits are a traditional Carolina Low Country dish. Since I have ancestors from that region, I thought I’d develop a recipe of my own, but give it a little southwestern twist. Based on several different versions I’ve eaten over the years,. I simply added a little Shredded Mexican blend cheese to the grits. It’s an almost imperceptible addition, which is fine, why mess with perfection? I named it Maggie’s Shrimp and Grits after a very meaningful person in my life who instilled in me a love of good food, and more importantly a confidence in the kitchen.
I made this for dinner, which is why I’m posting later than usual on a Wednesday night. For the grits, you can use the “modern” 5 Minute Quick Grits, which are readily available in most stores, or you can use old style Traditional Grits, which are not always easily available, and might even need to be ordered online. Check your local store. As it happened, I had the 5 Minute type in my pantry so I used it and gave that method as part of the recipe. If you want to use Traditional Grits, I give a preparation method in the follow-up to the recipe.
Maggie’s Shrimp and Grits
Ingredients:
Grits – 5 Minute Quick variety:
1 cup 5 minute white grits (makes 6 servings)
2 cups water, plus more if needed
2 cups milk, for creamier grits (optional, if not desired use 4 cups water)
1 tsp. salt
2 Tbs. unsalted butter
1 cup shredded Mexican blend cheese
Freshly ground pepper, to taste
1/2 tsp. Tabasco sauce (optional)
For the shrimp:
1 1/2 lb. large shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
2 Tbs. all-purpose flour
6 oz. bacon slices, cut into 1/2-inch dice
1/4 cup diced white onion
1/3 cup diced red bell pepper
2 garlic cloves, minced
1/4 cup sliced green onions, white and light green portions
2 Roma tomatoes, diced
1/3 cup chicken stock
4 tsp. fresh lemon juice
1 1/2 tsp. Tabasco sauce
2 Tbs. unsalted butter
Directions:
For the grits: Make six servings of grits according to package directions, except replace half the water with an equal amount of milk. Cook until thickened. Remove from the heat and stir in the butter, the cheese, the pepper and Tabasco. Cover it and keep it warm. (you can also make the grits in the microwave, you’ll just need to cook them a little longer)
For the shrimp: Pat the shrimp dry with paper towels, place them in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.
In a large frying pan over medium-high heat, fry the bacon until crispy. Remove bacon to a paper towel and set aside, leave the rendered bacon grease in the pan and cook the shrimp until they start to turn slightly pink, about 2 minutes. (No one said this was low-fat.) Transfer shrimp to a plate, keep the juice they give off. Leave the remaining bacon fat in the pan.
Return the pan to medium-high heat and cook the white onion, bell pepper, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add back in the shrimp and juices, about half the bacon, the green onions, the tomatoes, the stock, the lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.
Serve grits family style in a large bowl, with the shrimp mixture spooned on top. Or serve individually in 6 bowls topped with the shrimp mixture. Sprinkle remaining bacon on top. Serve immediately. Serves 6.
If using Old Style Traditional Grits:
1 cup white grits
2 1/2 cups water, plus more if needed
2 cups milk, for creamier grits (optional, if not desired use 4 1/2 cups water)
1 tsp. salt
2 Tbs. room temperature unsalted butter
1/2 cup shredded medium-sharp Cheddar cheese
1/2 cup shredded Parmesan cheese
pepper, to taste
1/2 tsp. Tabasco sauce (optional)
To prepare:
In a heavy medium pot with a lid combine the grits, the 2 1/2 cups water, 2 cups milk, and salt. and bring to a boil. Turn heat to low, cover and let simmer, stirring occasionally, about 45 minutes an hour or until just thickened. If the grits are too thick, add water a little at a time to loosen them. Remove from the heat and stir in the butter, the cheese, the pepper and Tabasco. Keep warm.