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In the
Low Country of South Carolina and particularly Charleston, shrimp and
grits has been considered a basic breakfast for coastal fishermen and
families for decades during the shrimp season (May through December).
Simply called "breakfast shrimp," the dish consisted of a pot of grits
with shrimp cooked in a little bacon grease or butter. During the past decade, this dish has been
dressed up and taken out on the town to the fanciest restaurants. Not just for
breakfast anymore, it is also served for brunch, lunch, and dinner. One of the
most popular dishes in Charleston is creamy grits with shrimp. Every restaurant
seems to have their own version of this favorite dish, the following is my
version.
Learn about the
History of Grits.
Creamy Grits with Shrimp
Recipe Type:
Shrimp,
Grits,
Cream
Cuisine:
Southern
Yields: 4 servings
Prep time: 15 min
Cook time: 20 min
Ingredients:
1 pound large raw
shrimp , peeled and deveined *
1 cup
heavy cream
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits**
3 tablespoons fresh-squeezed
lemon juice
6 bacon slices
2 tablespoons finely-chopped
onion
1 clove
garlic, minced
2 tablespoons finely-chopped green or red bell pepper
To add flavor, place
the shells of the shrimp in a
saucepan and cover with water.
Simmer over low heat approximately 7
to 10 minutes. Remove from heat and
strain the broth, discarding shells.
Add shrimp broth to hot stock.
**
If using quick-cooking grits (not
instant), reduce cream to 1/2 cup
and reduce stock to 1 cup.
Preparation:
In a large saucepan over
medium-high heat, combine cream,
water, and hot stock; bring to a
gentle boil. Add butter, salt, and
pepper. Slowly add grits, stirring
constantly (so that the grits do not
settle to the bottom and scorch),
until all are added reduce heat to
medium-low. Cook for 20 minutes,
stirring occasionally (be carefully
not to scorch mixture), or until the
grits are tender.
Grits should have
absorbed all of the liquid and
become soft and should have the same
consistency as oatmeal (moist, not
dry). If the grits become too thick,
add warm stock or water to thin.
Remove from heat.
Sprinkle shrimp with lemon juice,
salt, and pepper; set aside.
In a
large frying pan over medium-high
heat, cook bacon until brown but not
crisp. Remove from heat and pat dry
with paper towels; set aside until
cool.
Coarsely chop bacon when cool.
Reserve 4 tablespoons bacon great in
the frying pan. Add onion, garlic,
and green or red bell pepper; sauté
10 minutes or until the onion is
transparent. Add shrimp mixture and
bacon; sauté 5 to 7 minutes or until
shrimp are opaque in center (cut to
test). Remove from heat.
To serve,
spoon hot grits onto individual
serving plates and top with shrimp
mixture.
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