Bobby Flay Shrimp 'N' Grits Recipe - TheFoodXP (2024)

FAQs

What vegetable goes with shrimp and grits? ›

The best side dishes to serve with shrimp and grits are collard greens, biscuits, sweet potato fries, mashed sweet potatoes, tempeh, mac and cheese, rosemary bread, cornbread, green beans and potatoes, lima beans, cheesy breadsticks, creamy pea soup, baked potatoes, wedge salad, eggplant rollatini, fried okra, ...

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.

Cooking shrimp and grits is easy- just cook the grits and add some cheese. While they're cooking, sauté some bacon, cook the shrimp in the bacon grease, then make a simple butter sauce in the same pan! Cook the grits in a mixture of chicken stock and milk. I also added a little butter for extra richness.

Cook for 6-8 min. or until shrimp is pink and cooked through (internal temp. 145°F).

Shrimp and grits is Charleston's culinary signature, with grits being South Carolina official state food since 1976.

History of Shrimp and Grits

Many pin the dish's origins to the Lowcountry, where it was once called shrimps and hominy or breakfast shrimp. (Some in that region call cooked grits hominy.

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

The history of shrimp and grits (sometimes called “breakfast grits”) lays a line through the entire received history of our country. Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

If serving shrimp and grits to guests, I like to leave the tails on for a pretty presentation. If I am serving my family, I buy shrimp without the tails for easy eating; the choice is yours.

Shrimp has a distinct seafood aroma, and shrimp flavor/taste, with a firm texture; grits are a bland flavored, creamy textured (corn) dish that goes well with butter - for some diners (myself included) the combination is attractive because the shrimp aroma and taste over powers the bland grits and the entire dish is ...

Do you use yellow or white grits for shrimp and grits? ›

You can use yellow or white grits in this recipe, which may be labeled polenta in the grocery store. No matter what kind you buy, one thing we don't recommend skipping: cooking your grits in broth for added flavor. To make sure it's not too overpowering, we generally use a combo of equal parts water and chicken broth.

While grits are often paired with rich accompaniments like butter, cheese, ham, and sausage, they can easily be incorporated into a healthy diet. Grits are not only simple to prepare but also packed with essential nutrients like iron and B vitamins, making them a versatile addition to any meal.

Know Your Types of Grits

But the best, in our opinion, are stone-ground grits. If you've never experienced the fresh corn taste of stone-ground grits, the first intoxicating forkful will make you a believer. They are the kind preferred by purists, produced the old-fashioned way by grinding with a water-turned stone.

For 2 servings: Use 1 cup water, 1/4 teaspoon salt, and 1/4 cup grits. For 8 servings: Use 4 cups water, 1 teaspoon salt, and 1 cup grits. For 24 servings: Use 3 quarts water, 1 tablespoon salt, and 3 cups grits.

Grits are eaten with a wide variety of foods, such as eggs and bacon, fried catfish, shrimp, salmon croquettes, or country ham. Shrimp and grits is a traditional dish in the coastal communities in the South Carolina Lowcountry and Georgia's Lower Coastal Plain.

Corn was dried, boiled, and rinsed so the hominy could be used as a staple or ground into "flour" or grits. Grits served with fried eggs, O.J., coffee (cafe au lait if you use a New Orleans blend), Mimosas or Bloody Marys for a brunch, as we say in south Louisiana: "mais-oui, you'll bring da house down fo' sho!"