During my first trip to Charleston, South Carolina, I tasted Shrimp and Grits for the first time and immediately wondered where they had been all of my life.
In 1976, South Carolina declared shrimp and grits as their official state food, though that has since changed. I didn’t know that was a thing for states, but it’s pretty cool. If you have ever had really good shrimp and grits, you understand why I think they chose it as their state dish. First of all, it’s believed that the birthplace of shrimp and grits is indeed Charleston, South Carolina. It’s also popular in other southern coastal states.
If you aren’t familiar with grits, they are made from ground yellow or white corn. If you’ve ever had the hot cereal Cream of Wheat or Polenta, they have a similar consistency. Grits became a household name in the Southern states hundreds of years ago and were an economic staple in pantries, often used to make porridge. Today, grits are found in many recipes, including the one we’re making today: shrimp and grits.
If you search for shrimp and grits recipes, you will find all kinds of variations, which is what makes shrimp and grits a fun dish. You can omit or add things to make it just how you like it. Of course, if you speak with a Southerner who has heirloom recipes for shrimp and grits, they will insist that their way is the right way. They all begin with the same basic things: grits, cream, butter, shrimp, and some sort of cheese. In the following recipe, bacon is added, and the cheeses are cheddar and Parmesan. I enjoy this combination because the cheddar and Parmesan have that sharpness I love, and the bacon adds wonderful saltiness to the dish.
Though shrimp and grits sounds like a light meal, I find it quite filling. It’s really actually rich with cream, butter, and cheese. To me, that’s a good thing. I love comfort food that is also unique and impressive to serve others. You won’t need to make much else if you make shrimp and grits for dinner.
The Secret To The Best Shrimp And Grits
The secret is in the base. You’ve got to start with good-quality grits. The traditional or “old-fashioned” kind require a low-and-slow cooking time of up to 30 minutes. If you try to rush them, they’ll end up lumpy. This recipe calls for quick-cooking grits, which will give you a lovely, smooth texture in less than 10 minutes without sacrificing flavor. The other key to a delicious dish? Heavy cream. It’s a non-negotiable for that silky, richness that delivers heavenly creamy grits.
How do I store shrimp and grits?
You can save your leftover shrimp and grits in an airtight container in the refrigerator. They should last up to three days. After that, shrimp will lose their texture. The grits themselves can last up to a week, so you could keep the grits then add fresh shrimp when you’re ready for more.
What if I can’t eat shellfish?
Being allergic to shellfish is no joke. If that is the case, you certainly can’t eat shrimp and grits; however, you can eat cheesy grits! Simply make the entire recipe without the shrimp and enjoy rich and cheesy grits as a meal.
Serving Suggestions
What you serve with shrimp and grits depends on what kind of meal you are looking for. Would you like a light and cool salad to complement the warm and rich grits? In that case, you may enjoy a light Mediterranean Salad with Lemon Dressing or an Arugula Caprese Salad.
I like a good dinner roll or bread with my grits. When the shrimp are gone, the cheesy grits are great for dipping your bread into. Some of my faves are Garlic Rolls, Braided Cardamom Bread, and challah bread. Each one tops off the shrimp and grits perfectly. Prepare for a satisfying and filling meal.
Shrimp and Grits
Ingredients
- 5 slices bacon sliced
- 1 onion sliced
- 1 clove garlic minced
- 1 pound shrimp peeled and deveined
- Salt to taste
- Black pepper to taste
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup quick-cooking grits
- 2 tablespoons butter
- 1 1/2 cups cheddar cheese grated
- 1/4 cup Parmesan cheese grated
- Fresh parsley for garnish
Instructions
- In a large skillet, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the grease in the skillet.
- Add the sliced onion to the skillet and cook until translucent. Stir in the minced garlic and cook for an additional minute.
- Season the shrimp with salt and pepper, then add to the skillet. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In a medium saucepan, bring the chicken broth to a boil. Stir in the heavy cream and slowly whisk in the grits. Reduce heat to low and simmer, stirring occasionally, until the grits are thick and creamy, about 5-7 minutes.
- Remove the grits from heat and stir in the butter, cheddar cheese, and parmesan cheese until melted and smooth.
- Serve the grits topped with the cooked shrimp, bacon, and a sprinkle of fresh parsley.
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