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Shrimp and Grits

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!

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  1. 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:

    Stone Grits
    Andouille Sausage
    Shrimp
    Scallops
    Mussels
    Concasse tomatoes

    I prefer to make my grits with milk and finish with salt, pepper, butter and cream....why skimp.

    7 Replies
    1. re: fourunder

      I want my grits to be creamy (like when I make Cream of Wheat), so I did wonder if milk was good with grits. Do you use 100% milk? Half/half seem like an option I would think...

      1. re: Ora

        Ora,

        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.

        1. re: Ora

          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.

          1. re: walker

            It seems that when I use too rich a liquid (like half and half) to cook my grits, it takes too much cheese or whatever to flavor it at the end. Milk gives it the right texture for me and then I add the good stuff at the end for flavor.

            1. re: WCchopper

              The problem with that is you shouldnt be trying to get the flavor at the end...if salted correctly at the beginning it will always be flavorful!

            2. re: walker

              I have found that when using higher quality grits, water is all that you need- they still come out nice and creamy. If your only option is something like Quaker Quick Grits, then you can still get the desired effect with milk.

            3. re: Ora

              Combine the grits with cold milk/water and start cooking from there (instead of bringing liquids to a boil). This works with most grains - makes the creamiest oatmeal.

          2. I was one of the testers on the Leites Culinaria site for this recipe from Paula Deen. I thought the result was great. Here is the link:

            http://www.leitesculinaria.com/recipe...

            1 Reply
            1. re: ChrisKC

              I like it....especially the quarter cup of butter.

            2. I'm partial to Bill Neal's recipe (from Crooks Corner in Chapel Hill) - because it's the one I "grew up" with. It's quite similar to your recipe, actually.

              Here is a link that I found.....

              http://www.dukemagazine.duke.edu/duke...

              16 Replies
              1. re: cackalackie

                Bill Neal's recipe is excellent - and very similar to what I came up with after first having Shrimp and Grits at Crooks Corner (before I read Bill Neal's recipe). Can't go wrong with it.

                1. re: cackalackie

                  I love that Duke Mag recipe--thanks. I finally found some shrimp on sale, so S&G this weekend it is...

                  1. re: cackalackie

                    I second this recipe; it's the best.

                    Sometimes, when I want to make people particularly happy, I put goat in cheese and half-half at the end to finish off the grits. People swoon for this.

                    1. re: cackalackie

                      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!

                      1. re: cackalackie

                        Bill Neals cookbook tops the list of cookbooks on southern cooking for me. He is to southern cooking what Roy Underhill is to traditional wookworking.

                        1. re: cackalackie

                          No better recipe exists, IMO. (Although I find I have to add about an additional 1/2 boiling water and about 5 more minutes to get the texture I like.)

                          1. re: pikawicca

                            The link for the recipe from Duke cannot connect, says "page not found." Does anyone else have this recipe?

                            1. re: cackalackie

                              The link shows page not found. Just me?

                              1. re: Sal Vanilla

                                Here is a nice article - that also provides a link to the recipe....

                                http://www.saveur.com/article/Travels...

                                1. re: cackalackie

                                  That WAS nice. So funny how your upbringing or training in something new to you solidifies how something should taste. Like kids and holiday food I think. Sorta. LOL

                                  Grits and mushrooms. I want to gag, but maybe I need to try it.

                                    1. re: pikawicca

                                      My husband finds it funny that I need coaxing to eat grits in any form. I am gonna try it.

                                      1. re: Sal Vanilla

                                        Please report back. Just be sure that you are eating grits prepared by someone who knows what they're doing. Bad grits are ... bad.

                                        1. re: pikawicca

                                          Will do!

                                          It will be me. Finding grits out here would be a miracle.

                            2. 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.
                              Good luck.

                              3 Replies
                              1. re: GrillMaster

                                grillmaster, that sounds perfect! good technique description, too.

                                1. re: alkapal

                                  There are so many versions that are so very different that you almost wish there were different names for them. Nothing beats that spicy gravy to me though.

                                2. re: GrillMaster

                                  I know this is years old, but god it sounds good!

                                3. I try to make Emeril's recipe once a year. It's an absolute favorite. Here's a link: http://www.emerils.com/recipes/by_nam...

                                  5 Replies
                                  1. re: vikingsue

                                    this link gave me a 404, and a recipe search using keywords "shrimp grits" returned 440 recipes. could you be more specific about which recipe you use? i'm compiling some recipes and then will make my own...

                                    thanks,
                                    alekz

                                    1. re: vikingsue

                                      oops! "page not found" (emeril is there holding up a shoe, and other links are there on the side....)

                                      try this link:
                                      http://www.foodnetwork.com/food/recip...

                                      1. re: alkapal

                                        alka, of all the recipes linked, i like this one- because of his spices and veggies. i will make it and add alot of tomato and some lemon. must have my acid! thx much for posting this!

                                        1. re: opinionatedchef

                                          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! ;-).
                                          ~~~~~~~
                                          edit:
                                          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).

                                          1. re: alkapal

                                            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)

                                            Pinch Sugar

                                            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!