Shrimp and Grits
- Ora Jan 17, 2008 09:00 AM
I am ready to make this dish for the first time: http://www.williams-sonoma.com/recipe...
What do people think of the above recipe? Is there a better one out there? Any pointers?
Which is a good brand of grits (preferable stone ground I guess...)?
Suggestions are always appreciated!
If you go to the Charleston food threads, there is usually mention of a restaurant known as SNOB...Slightly North of Broad. There they have a signature dish called Maverick Grits. I had originally read an article in Gentleman's Quarterly many years ago( I would never read it now) and they had an article on either the Ten Best new restaurants or recipes...I do not recall. Anyway, that is what inspired me to seek out SNOB for my first trip to Kiawah/Charleston, and my subsequent return visits every time I travel to the region.
The first recipe I had included the following, but there may be variations:
I prefer to make my grits with milk and finish with salt, pepper, butter and cream....why skimp.
Yes I do use whole milk for my grits...and oatmeal.....You just have to make sure you do not scorch the milk. I use the cream and butter at the end, similar as how I would finish a cream soup. Half and half is an option, but again, I would use it at the end.
If you find you need to add more liquid to your grits during the 20 minutes cooking process,,,,you could certainly add the H&H or cream at this time if you wish. I just feel at the end it has no chance to break down or separate. I do not know if it is science, but that's what I do.
The other night I made grits with stone ground grits I bought from Wms-Sonoma. (Some I'd gotten in Charleston were better; I hear Anson Mills are good but hard to find where I live and I haven't mailed ordered yet.) The recipe on pkg said to make with water but I decided 1/2 and 1/2 would be better. So, for 1 cup grits, I put 4 cups 1/2 & 1/2, 1/2 cup water. I thought it was overkill and regretted not using water or milk.
I "third" this recipe! Crook's Corner is the original.
My dad loves to experiment with shrimp and grits, and one fun variation (especially with leftover grits) is to make a sort of grits "cake," browned to be a little crispy/crusty. Then shrimp on top, sauce all around. Adds a neat texture. You can approximate this for a fast meal by buying a roll of premade polenta, slicing into cakes and frying up. Yum!
There are as many ways to cook S&G as there are people who enjoy them. I prefer to saute my andouille sausage in a skillet then remove the sausage. Then saute my shrimp in the drippings of the sausage for a couple of minutes. Then I will add my veggies (the holy trinity), a little flour, and make a light gravy. I thin my gravy with a little shrimp stock that I make using the heads and shells. Then add the shrimp back to it for a few minutes.
Season to taste but I like mine to be a little spicy. Sometimes the sausage that you use will accomplish this.
You can also use a little shrimp stock in your grits if you want but do not cook them exclusively in shrimp stock..that's too much. Add half and half or heavy cream at the end although I've been using a dollop of sour cream instead. I just like it better. Although I do like the idea of adding a little parm. to the grits. That might go well with the shrimp.
chef, you're most welcome. i think the bell peppers and green onion add such a great savoriness, plus they make the dish look more appetizing.
you know, i'm thinking of a hybrid shrimp creole idea, adding some very finely minced celery and a dash of worcestershire & lemon juice to that shrimp & grits dish…then add in some finely chopped tomato at the end. parsley on top…. might need some texas pete's on the side.
best of both worlds! ;-).
looking at the original OP's link, the williams-sonoma recipe http://www.williams-sonoma.com/recipe... , i see that it is very similar to the emeril one, but with bacon rather than andouille. and actually, it is closer to my idea of the creole hybrid. i guess we all like to play with those great flavors…. hard to go wrong (except to overcook the shrimp).
apal, maybe we talked about this yrs ago? but here's my fav grits recipe. Rich indeed:
BEST GRITS IN THE WORLD!: MIKE LEPIZZERA’S POLENTA 10 c.
Adapted from Cucina Simpatica
1 STICK UNSALTED BUTTER (don't need this much)
2 T. MINCED GARLIC
2 C. CHICKEN STOCK( or Beef)
6 C. HALF AND HALF ( or 3 c. milk plus 3 c. heavy cream)
2 ½ c. WATER
2 tsp. kosher salt
12-plus turns of pepper grinder
1 tsp. crushed red pepper flakes
2 C. STONEGROUND GRITS or POLENTA
( Anson Mills is the very best and worth the expense)
1- 1½ C. GRATED PARMIGGIANO REGGIANO
In butter, sautee garlic over low heat til golden. Add stock through pepper flakes;
bring to low boil. Slowly whisk in grits, stirring constantly to avoid lumps.With a wooden paddle ,keep stirring over low boil, til very thick and creamy( about 20 min.).
Adjust seasonings, add sugar and parm.
I freeze this in saran pillows, to be defrosted and reheated in the microwave.
Just like new!
The William Sonoma recipe will be lovely. You can make grits anyway you like, Simple rule, I make them with water, then add a little butter and half and half after they are cooked to get them creamy. I also add a little cayenne, just for a small kick, never black pepper so they will look white and creamy. Grits are better the longer they sit, you can
make a double boiler on your stove and they will last hours, if they get a little thick, just have some hot water to whisk in. Breakfast of champions. Another simple eastern NC/SC recipe is flouring the shrimp and frying them in a little oil, then adding water with a ton of black pepper and it makes gravy and pour that on grits or rice. Now that is southern at its best.
The Dixie Lily Quick Grits box( not the Instant) has an excellent recipe for S&G that is fast, easy and delicious. It makes S&G a weeknight meal for me..
Their cheese grits recipe that goes with it is wonderful - milk and chicken broth instead of water.
How were your Shrimp and Grits?
I was just going to post a question in regards what to make with cheese grits and there was your post..
Shrimp with the grits sounds excellent..would scallops work?
I have never cooked grits and my friend wants cheese grits for Easter..says Velvetta is the way to go..I'm thinking of adding green beans or aspargus...
I love cheese grits and can't wait to make them!
The best Shrimp and Grits that I have ever eaten were made with this Paula Deen recipe that uses tasso ham. I made the grits with milk, but other than that I pretty much followed the recipe. The Williams- Sonoma recipe looks pretty good, but if you can get some tasso, try this:
As a follow up--I made the shrimp and grits several weeks ago. I only used a little grated parm regg cheese in the grits and I used 1 part water and 1 part half & half. I thought it was good, but I think I prefer cheeseless grits with butter. Next time I will try using chicken broth and butter for flavor. Something the cheese as slightly "off" to me, not bad, just a little touch off. The shrimp was great.
Do you think since you used parm regg cheese instead of a cheddar is that what was 'off''?
Your post inspired me to cook this for friends this weekend..they want cheese grits with velvetta..she is a southern gal..
I am going to try scallops instead..Costco has some really nice looking diver scallops in..
Thanks again Ora!
re: Beach Chick
I used parm regg because I had seen a number of recipes calling for it (I used the Duke recipe link up above as my cooking guide--I never follow recipes exactly) and I had it on hand and it was already grated. I like the idea of Velveeta for creaminess. But if you use 1/2 & 1/2, its gets pretty creamy anyway. Scallops would be easier work wise--little cleaning needed. Let us know how it turns out!
i think that too with the cheese - even sharp cheddar. something that's just not as good as i imagine it should taste....
actually the best cheese just for grits at breakfast (when i use cheese at all) is monterey jack made with jalapenos. now that's-a spicy grits-a!
and gotta have good butter on grits -- always!
Made Jumbo Prawns and cheese grits last night and I gotta tell you that I am hooked on both..
Lots of garlic with the veggies (broccoli, onions, baby orange/yellow peppers) and then sauteed the shrimp with butter and garlic..
Grits were made with velvetta..I used Alber's grits that take about 5-6 minutes and did not use milk..the velvetta was extremely creamy..
My BF says he grew up eating Salmon and grits, his parents transplanted to NJ over 40 yrs ago. He had never heard of shrimp and grits--interesting. I will try salmon and grits soon. Does anyone know where the salmon version of the dish originates?
Since my husband is Cajun, I make a lot of shrimp etouffee. I started making grits instead of rice with it, and that makes a terrific shrimp and grits! For my grits, I use the best stone ground grits I can find. I use one cup of that, 2 cups of chicken stock, and 2 cups of half and half. Yes, it's very rich but oh-so-good. The chicken stock adds a dimension of flavor that water just doesn't give, which is great with this dish.
The best shrimp and grits I have ever eaten was at a little restaurant called A. W. Shucks in Charleston. It's an unassuming little place in an alley alongside the Market. It's got a little outside elevated patio that you can people-watch from.
By no means should you assume the shrimp, or other seafood for that matter, would lose quality due to freezing. It's very common to "flash freeze" seafood moments after it is caught, right on the boat. This may be labled as "fresh frozen." Unless you're getting fish that is fresh caught within a day or two, often the "fresh frozen" is in better shape by the time it reaches your market.
Just make sure they are thawed properly.
Not to risk lynching or anything --- but I shortcut the white sauce part by using Campbell's Cream of Mushroom soup (straight, not diluted). Green pepper and/or red pepper, onion, garlic, andouille sausage if possible, spicy Italian if not. All sauteed in butter, concentrated soup added, then shrimps "poached" in the sauce.
For the grits, White Lily made the very best but the company's abandoned all of us. So I use Bob's Red Mill, but I think most any real (not instant) grits would do. One cup of grits to one stick of butter, 3 cups of water, then 1 1/2 cups of half and half or cream. (Hey, go for the cream, you only live once, it says here.) No cheese. The grits are real good and creamy this way. But I prefer to pour them into a baking dish and then let it set, then fry diamond shapes of the set grits till they're beautiful and brown, and decorate the shrimp in sauce with them. Just made it the other night, and could eat it again tomorrow!
Incidentally, this is an adaptation of what I consider the BEST shrimp and grits, and they're not from Charlestown, they're from Savannah, Georgia, served at the Soho South Café (at least several years ago they were).
What would America's cooks do without cream of mushroom soup?! That actually sounds like a good trick.
I have to say, that's a lotta butta for one cup of grits! (As Andres Callandria used to say on "Great Chefs of New Orleans" 'chef adds the buttah.') But I bet they taste good. I actually just made shrimp and grits this weekend, and used Bob's Red Mill, since that's what my local Whole Foods carries.
And my wife and I will be in Savannah next year. I'm gonna have to check out Soho Cafe. Thanks.
I couldn't agree with you more.
Folks, can we go back to the beginning? Shrimp and grits was originally a very simple dish, just shrimp sauteed in butter or bacon grease and seasoned with salt and pepper, served over grits. That's it. This was originally a breakfast dish, and in old cookbooks, appears as "Breakfast Shrimp".
Over time, people added ingredients. Bacon and scallions to start with. Then tomatoes. When chefs started cooking it as a dinner entree, you started seeing things like Andouille sausage. So it is a dish that has evolved over the years. But it has never been a creamy dish, whatsoever. Some people add cream or milk to the grits, as they cook, but never to the shrimp. So I just don't get cream of mushroom soup in this application.
I was in Atlanta a year ago and was excited to try shrimp and grits at an upscale brew pub. It was so overblown, however, it was a totally different dish. More like an Italian vegetable dish with shrimp and grits. Tomatoes, squash, mushrooms? What? I'll stick with the basics, thanks.
I don't have an exact recipe and this is strictly downhome and some people will be up in arms over one ingredient... but:
My family (Southern) fries bacon and crumbles it - set aside. Onions and peppers friend in the grease. Add shrimp, butter and lots of garlic, salt and pepper. Cook until shrimp are cooked.
Meanwhile. Shrimp stock from heads and shells (pan fry the shells and heads for a couple minutes, then add a little more water than you will need to make the grits) Boil for 5 or so minutes, sieve shells and press them to get the last bit of goodness out of the shells and into the stock). Use that stock - plus some salt to slowly cook stone ground grits in. No milk or cream. Make sure the water is plenty salty because there is no adding salt to grits once they are cooked. Period. Here you can add a glob of butter and let it cook in or add it up front. OR/and add velveeta cheese. It melts into no strings and I like it that way. With the cheese. Some don't. But no cheddar or any other cheese where it does not completely melt into the grits. Spoon up the grits, pile on the shrimp and cooking sauce , sprinkle on some bacon pieces and eat OR add a fried egg over the top.
Yep. YUM! Nothin fancy.
This is the recipe from a low country cooking class I took at the Mansion on Forsyth Park in Savannah.
Rich & Creamy Grits
I think the secret to flavorful creamy grits is to use a combination of chicken stock and milk and cook VERY slowly over low heat for an extended period of time. The flavorful liquids are much better than water alone and the long low heat during the cooking will allow the grits to “bloom” or absorb the liquid and swell up instead of the liquid just simply evaporating from the pot.
Yield: 6-8 servings
3 cups chicken stock
3 cups milk
Freshly ground black pepper
1 ½ cups quick cooking or stone-ground* grits
4 tablespoons butter
1/2 cup shredded parmesan cheese
¼ cup heavy cream
Place chicken stock and milk in a large saucepan. Season stock mixture with kosher salt and black pepper. Add grits to liquid and let sit for about 15 minutes to begin hydration. Turn heat to moderately high and bring to a simmer. Once liquid simmers, reduce heat to very low and continue to cook, whisking occasionally, for about 40-60 minutes or until liquid is mostly absorbed and grits have lots their “gritty” texture. They should be soft and creamy. If consistency gets too thick you can always add more stock or milk.
Stir in butter, Parmesan cheese and heavy cream. Adjust seasonings to taste. Serve warm.
*Recipe note: If using stone-ground grits place them in a bowl or other container and cover with cold water to float out loose bran and other small particles. Pour excess water off.
Mr. B's Bistro in New Orleans is my absolute favorite.
Shrimp with Red-Eye Gravy and Grits
From Mr. B's Bistro
8 strips applewood-smoked bacon, cut crosswise into thirds
20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined
4 large wooden skewers, soaked in water for 10 minutes
kosher salt and freshly ground black pepper to taste
2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
3 1/2 tsp firmly packed dark brown sugar
2 1/2 cups dark chicken stock
2 1/2 Tbsp pepper jelly
1 Tbsp cold unsalted butter
3 cups Mr. B’s stone-ground grits
2 Tbsp minced fresh chives
Mr. B's Stone-Ground Grits
From Mr. B's Bistro
2 cups heavy cream
2 cups whole milk
1 cup stone-ground grits
1/3 cup mascarpone cheese
kosher salt and freshly ground black pepper to taste
In a medium saucepan bring cream and milk to a simmer over moderately low heat. Whisk in grits and cook, stirring often, 25 minutes. Stir in cheese and season with salt and pepper
Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.
Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.
To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.
In a small skillet cook leftover bacon until crisp. Cool and crumble.
To serve, mound grits on plates. Remove shrimp from skewers