Shrimp and Grits

About the Dish

Shrimp and grits is a classic Southern dish that combines shrimp (usually sautéed or grilled) with grits, a corn-based porridge. The shrimp are typically seasoned with spices like paprika, garlic, and cayenne, then cooked in a savory sauce made from ingredients like bacon, sausage, or even garlic butter.

The dish is often served as a hearty breakfast or dinner, and it’s a popular dish in states like South Carolina, Georgia, and Louisiana.

Ingredients

For the Grits:

• 3¹⁄₂ cups of water, add more as needed
• ¹⁄₂ cup milk or half and half
• 1 cup grits
• Salt, to taste
• ¹⁄₂ cup of cheese

(Some people put about ³⁄₄ a cup of chicken broth in their grits, and I'm not necessarily opposed to it. My momma just didn't teach me to make my grits like that, so I don't \_(._.)_/ ).

For the Shrimp:

• 1 lb shrimp, peeled and deveined-- could leave the tails on, but that just causes unnecessary work while eating
• 1 tablespoon Creole Cajun Seasoning (a good 'ole Tony Chachere's should the trick, but it's very easy to overseason)
• ¹⁄₄ teaspoon white pepper
• 4 tablespoons butter
• 6 ounces sausage or chorizo
• ¹⁄₂ green bell pepper, finely diced
• ¹⁄₂ white onion, finely diced
• 1 stalk of celery, finely diced
• 6 cloves of garlic, pressed or finely minced
• 2 tablespoons of all-purpose flour
• 1 ¹⁄₄ cup heavy whipping cream
• 1 tablespoon fresh chopped parsley

Instructions

For the Grits:

1. In a large saucepan, bring the water, milk/half and half, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, a little at a time to prevent clumping, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes. During the cooking process, add a splash of water to the grits if you see that they’re looking too stiff. No one wants stiff grits!
2. Remove the grits from the heat. Stir in the butter and ½ cup of cheddar cheese until thoroughly combined. Give the grits a taste, if you like your grits extra cheesy, sprinkle in ½ cup more shredded cheddar cheese. Season with more salt, if desired. Keep the grits warm on the lowest setting while you make the creamy shrimp gravy. Note: If the grits start to lock up and get stiff, simply add a splash of water or chicken broth to help loosen. You want the grits to have a thick yet creamy texture.

For the Shrimp

1. In a large skillet, melt two tablespoons of butter over medium heat. Working in batches, add the shrimp in a single layer and sauté for 1-2 minutes until opaque and slightly pink in color. Flip the shrimp onto the other side and continue cooking for 1 minute.
2. Then use a slotted utensil to transfer the sautéed shrimp to a clean plate and set aside. Repeat the process until all shrimp is sautéed and set aside.
3. Add the sausage/chorizo into the skillet and cook just until golden brown and slightly crisp on both sides, about 2-3 minutes. Then use a slotted utensil to transfer the andouille to the plate with the shrimp.
4. Add the remaining two tablespoons of butter into the skillet. When hot, add the diced bell pepper, onion, and celery. Sauté the veggies until tender and golden brown, about 4-5 minutes. Then stir in the garlic and continue cooking until the garlic is fragrant, about 1 minute.
5. Sprinkle in the flour and stir with the veggie mixture, tossing well to cook out the flour, about 1 minute.
6. Gradually stir in the chicken broth/stock, stirring well to fully combine. Let broth/stock simmer for 1 minute until all flour has dissipated.
7. Then stir in the heavy cream and cook, stirring, until the gravy is smooth and thick, about 2-3 minutes.
8. Add the sautéed shrimp and andouille back into the skillet along with any residual juices, and toss well to coat in the gravy. Continue cooking for another 1-2 minutes for the flavors to meld. Stir in the chopped parsley. Add additional seasoning as necessary.
9. Divide the warm grits evenly among serving bowls. Top grits with an even amount of the shrimp gravy. Garnish the creamy lowcountry shrimp and grits with more parsley, if desired. Enjoy!

Source: Creamy Lowcountry Shrimp Grits (Butter Be Ready)

Sample Imagery

Recipe Websites

1. pinch of yum:The design is a little bit overwhelming, but I like how the images and text work together. Looking at it, I think that I would prefer to have an image-heavy website.
2. Butter Be Ready:The images are qutie crisp, which goes well with the easy-to-navigate typography. The website just seems more professional overall.
3. Love & Lemons:The font choices and minimalist style makes this website easy on the eyes. It's also not boring to look at despite its more simple design.

Non-Recipe Websites

1. Phamily:I appreciate the simple color scheme and iconography of the website paired with its more complex animations. If I get to the skill-level to incorporate these type of elements in my website, I definitely would.
2. Best of the Bone:I think this website is well-organized, though the neon green isn't really my taste. I also think the pacing workds well.
3. Sons & Daughters:I absolutely love the design-- simple yet impactful. The images and website layout complement each other well, in my opinion.