Recipes

[beach-mom]

@drizzellla - I grew up in Georgia, and my dad had them for breakfast every day! I didn't have them that much, but I do love them. My family doesn't get it. I like them plain with a pat of butter - well actually a pat of Smart Balance LOL! 

Here are my two favorite ways to make them so my family will eat them:  

Shrimp and Grits

3 Tbsp. butter or margarine

4 c. chicken broth

1 c. quick cooking grits

1-1/2 grated Jarlsberg (or Swiss) cheese

3/4 c. finely chopped scallions

1 clove minced garlic

1 - 1/2 lbs. medium peeled shrimp

1/2 c. dry white wine

Preheat oven to 500 degrees. Butter a 9 x 13 dish. In saucepan, bring chicken broth to boil and add grits. Cook 5-7 minutes, until thick but pourable. Stir in 1 c. cheese. Remove from heat, pour into dish, and set aside. 

In a large skillet melt 3 Tbsp. butter or margarine. Saute scallions and garlic for about 2 minutes. Add the shrimp, and cook for about 4 minutes. Leave the shrimp slightly undercooked. Transfer the shrimp to a plate. In the same skillet cook the wine until it reduces by half, about 2 minutes. Add the remaining 1/2 c. cheese, and stir until the cheese melts, about 2-3 minutes.

Spoon the shrimp over the grits in the prepared dish and drizzle with the cheese sauce. Bake uncovered 5-10 minutes, just until the top starts to brown and the cheese bubbles. Serve warm, cut into wedges or slices. 

(Adapted from Cooking up a Storm - a collection of recipes found after Hurricane Katrina hit New Orleans)

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This one I'm always asked to bring places. There are no shrimp, but it's good!

Baked Cheese Grits by Emeril Lagasse

Ingredients: 

1 cup grated Gruyere

1/3 cup grated Parmesan

1/4 cup plus 2 tablespoons butter

4 cups water

1 teaspoon  salt

1 cup quick grits (not instant)

1 egg

1/3 cup heavy cream

1 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.

Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.

Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

(IMO the Gruyere just makes it perfect!)   

[house_cat]

@beach-mom 

Thank you. I'll be saving those recipes.

[drizzellla]

@beach-mom 

Thank you for the recipes. 

In the back of my head, I keep thinking how much they liked the shrimp and grits meal they had at the restaurant. I don't want to make a meal that they won't like. So I want a tried and true recipe.

Besides I want to try shrimp and grits for the first time too.

[HLP]

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@drizzellla wrote:

I have never cooked grits.

BUT my husband and son ate Grits and Shrimp in a restaurant and have talked about how good it was ever since.

SO - I am going to give it a try. But I have a question. I had heard someone mention that you cook grits with cream and water. But the recipe I was going to try (Southern Living) says cook the grits with only water.

Could I use half cream and half water? 

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I buy instant grits individually packaged, and use water, microwave, and then add your goodies. i add a chunk of cheese and salt, and good to go.

[Zhills]

For a real treat (especially with Shrimp and Grits) cook the grits in chicken broth.  Yum!

[Renata22]

I'm from the south and have been cooking grits for a long time. I have tried several different ways and just come back to the simple way of cooking in water and adding whatever you want after they are cooked. Hope you and your family love whichever recipe you decide on. Have fun!

[Zhills]

Shrimp and grits has as many varieties as there are places that serve the dish!

Find a recipe with ingredients you like and enjoy!

Check out the Cajun Shrimp & Grits is you like spicy.

[Sooner]

@Zhills @drizzellla 

I like the Maverick Grits recipe a lot!  We used to eat at Slightly North of Broad in Charleston often but I think it is closed now. I also like to add sliced bell pepper (red or red and green) to this--and have had it that way at the restaurant, and with sliced onion cooked in as well.

Basic Grits Ingredients:

• 4 c water
• ½ tsp. Salt
• 1 Tbs. Butter
• 1-1 ½ cups stone ground grits
• ¼ Cup cream

Topping Ingredients:

• 1 tsp. butter
• 4 oz. (4 Tbs.) country ham, julienne
• 4 oz. Smoked pork sausage cut in circles (can be andouille or other spicy sausage if you prefer)
• 12 shrimp, peeled and deveined
• 4 Tbs. Fresh tomato, seeded and diced
• 4 Tbs. green onion
• 1/8 tsp. Minced fresh garlic
• Pinch of Cajun spice
• 1/4c of chicken stock or water
• 1 Tbs. of butter

DIRECTIONS

Basic Grits Directions:

• Bring water, salt, and 1 Tbs. Butter to a boil. Stir in grits. Reduce heat to low and cook, stirring occasionally, until grits are thick and creamy. Approx. 40 min. Remove from heat and finish by stirring in cream and remaining butter. Keep warm.

Topping Directions:

• Sauté ham and sausage in 1 tsp. Butter. Add shrimp, garlic and Cajun spice. Sauté 30 seconds. Add green onion and tomato. Add water. Finish with remaining butter. Cook until shrimp are plump and pink.

To Assemble:

• Serves two people. Spoon grits onto plates in equal portions. Place 6 shrimp per person on grits and spoon equal parts of topping.

[Zhills]

My Shrimp & Grits

Shrimp and Grits

Prepare all ingredients before beginning recipe.  It moves quickly and you won’t have time to measure, chop and slice once the cooking starts.  Start with the shrimp!

Shrimp:

• 1 1/2 pounds (26-30 count)  Shrimp
• 2 tablespoons Cajun seasoning (I like Paul Prudomme)
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper to taste (may not need if you like mild)

Grits:

• 3 cups chicken broth
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 1 tablespoon tomato paste
• 3/4 cup heavy whipping cream (canned milk)
• 3  ounces extra-sharp Cheddar
• Add extra chicken broth to keep creamy

Sauce:

• 2 tablespoons butter (or grease from sausage)
• 1 tablespoon minced garlic
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup heavy whipping cream
• 1 teaspoon Worcestershire sauce ??
•  1/2 teaspoon hot sauce  Omit if you don’t like hot
• 1 link sausage.  Cut about as many pieces (1/8 inch) as you have shrimp

Directions:

First, peel and devein the shrimp.

In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring chicken broth and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy.

Now saute the shrimp. Cook sausage in a large sauté pan until done.  Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook (in a single layer) only until they're just done and tender. Don't overcook; they are done when they curl on the edges.

Remove the shrimp from the saute pan and set them aside in a bowl.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, adjust grease to 3 Tablespoons.  Add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken broth and heavy cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce.  

Add the cooked sausage and shrimp. Take off heat .

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp in that wonderful roux sauce over top. Enjoy!

[Carolina925]

@Sooner , we have grits galore in our stores down here but my preference is Marsh Hen Mill grits from Edisto. I like they're local, farmers, and sell great products.

You can add milk, cream, etc., to make them creamier but it's not necessary. I think the trick is to cook them 1/2 an hour longer than the package recommends. Instant grits aren't edible, imo.