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Shrimp grits

tim irvine Jan 1, 2014 06:32 PM

I had heard so much about it. Couldn't find a recipe that spoke to me. So I jumped in...peeled a pound of shrimp. Roasted some pepper and tomato, peeled it,and chopped it. Fried some bacon. Sliced some shallot. Browned it in the bacon fat. Sprinkled a little flour and made a light brown roux. Added some chicken broth and champagne. Put in the roasted peppers and tomato and chopped bacon. Ground a bunch of black pepper and tossed in the shrimp. Added a splash of cream. Served over grits with extra sharp white cheddar and a little cream. No idea if it was a correct interpretation, but I'll do it again, maybe with goat cheese.

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  1. f
    fourunder RE: tim irvine Jan 1, 2014 11:07 PM

    The Maverick Grits from S.N.O.B in Charleston is my favorite....


    You can add different Seafoods and Shellfish for a twist....I like Clams, Mussels, Scallops or Lobster myself.

    You can substitute Andouille, Chorizo or Smoked Sausage for the Tasso Ham.

    3 Replies
    1. re: fourunder
      alkapal RE: fourunder Jan 2, 2014 09:28 AM

      i looked for that recipe and found this photo of the SNOB shrimp and grits. (photo credit to Denise C. Degnan)

      i'd like it with tasso, i think, maybe more than the sausage. isn't the sausage sort of overwhelming the shrimp here? (i've not had their version, but am just curious)

      1. re: alkapal
        fourunder RE: alkapal Jan 2, 2014 09:35 AM

        I enjoy both and I make variations of it by using what ever is on hand....even Kielbasi, but I enjoy both the flavor profiles and different textural components whichever ingredient is used ......the recipe I first had may have changed over the years....Although I am not a fan of the periodical, I first came to know the recipe and restaurant after it won a national contest as the best new recipe in Gentleman's Quarterly magazine quite a few years back. I recall the addition of Concasse Tomatoes, Green Onions, Scallops and Mussels being prevalent once having in the restaurant... it may have been a special or version of it that evening.

        1. re: alkapal
          DDaruba RE: alkapal Jan 4, 2014 08:43 AM

          I made a version over the winter vaction using Lap Cheong (Chinese Sausage) and some hoisin sauce in with the tomatoes. Sprinkled scallions and toasted sesame seeds on top. Delicious. No recipe just used SNOB's as a starting point.

      2. jboeke RE: tim irvine Jan 2, 2014 05:41 AM

        I just saute some onions, garlic and bell peppers (whatever I have on hand really) in olive oil and throw in some chili flake if the kids aren't eating it. Then add the shrimp quickly and pour over cheese grits (which I make with chicken stock for more flavor). I don't think a formal sauce is necessary; this is casual weeknight food for us.

        1. alkapal RE: tim irvine Jan 2, 2014 09:24 AM

          there ya go -- a creative foray for the new year that turned out very delicious! congratulations.

          1. t
            thistle5 RE: tim irvine Jan 2, 2014 02:00 PM

            This seems pretty basic, but this is the recipe I use-http://www.food.com/recipe/cheesy-shr...
            But I sub chopped, grilled jalapeño or ancho chiles for green peppers. I've multiplied this recipe for a brunch & kept it in a slow cooker, & it was well received.

            1. j
              Jeanne RE: tim irvine Jan 2, 2014 02:26 PM

              I make a simple version that I modeled after Crooks Corner's famous dish (Chapel Hill, NC) years ago. Cook 6 slices of bacon, drain and crumble. Saute sliced fresh mushrooms separately. Saute shrimp in a little butter with sliced green onions until shrimp is pink, sprinkle with a little cayenne and add mushrooms and crumbed bacon. Spoon over cooked sharp cheddar cheese grits. Simple and delicious -

              1. s
                Springhaze2 RE: tim irvine Jan 2, 2014 03:06 PM

                I see shrimp and grits as one of those things open to a lot of interpretation. Since living in NC, I have found that many recipes use a Cajun seasoning approach. That is not my favorite, so when I make them at home I make something more based on shrimp scampi and serve over creamy grits with Parmigiano-Reggiano cheese. Basically shrimp sauteed in butter, add fresh minced garlic and some chopped sun dried tomatoes, a splash of white wine, chicken broth and a squeeze of lemon. Top with a little fresh parsley and/or basil. Season the shrimp with a little Old Bay and red pepper flakes prior to sauteing.

                My version is not traditional, but brings together flavors from my NJ roots and combines them with where I am now living in NC.

                I also do a bacon/shrimp and fresh (peeled/diced) tomato version and serve them over creamy cheddar cheese grits. A bit of fresh lemon juice. I also typically use Old Bay as a seasoning for this (just because that is how it is done in the southeast), with a little red pepper flakes or cayenne to bring in the heat. Finish with some chopped green onions or chives. It really depends on the season, the mood and the occasion.

                A fun short history of Shrimp Grits...http://blogs.houstonpress.com/eating/...

                6 Replies
                1. re: Springhaze2
                  alkapal RE: Springhaze2 Jan 3, 2014 12:36 PM

                  old bay is a maryland seasoning, isn't it?

                  growing up in the south, we didn't use old bay on our seafood. i see wikipedia says otherwise, but wiki can be wrong sometimes….

                  nowadays it might be used more widely in the south, but i think that is because the yankees think crab seasoning goes on everything from the ocean or the gulf! LOL


                  i grew up in florida, with relatives through alabama, georgia, florida panhandle, and some in virginia. i'd be curious to know if our family was unique in not using old bay on seafood. maybe our household (SW Florida, gulf coast) didn't use it because it is pretty spicy, and -- well -- my mom was not into using a lot of spices. i had never even heard of old bay till i moved to the dc metro area for college. (funnily enough, we met the mccormick heirs for a business dinner,and the son was into canoeing and saving the environment, not into spices -- or business -- at all. ironic.)

                  1. re: alkapal
                    meatn3 RE: alkapal Jan 3, 2014 03:25 PM

                    I too grew up on the SW Fl Gulf Coast (Mississippi mother) a few hours north of you. I recall seeing Old Bay in the grocery store but we never used it. Neither did my ex-inlaws (Tx. and Va. ties).

                    1. re: alkapal
                      chefj RE: alkapal Jan 3, 2014 03:32 PM

                      Made in Baltimore and used almost exclusively in MD, VA and DE

                      1. re: chefj
                        Springhaze2 RE: chefj Jan 12, 2014 06:47 AM

                        Just came back to this thread and noticed the comments about Old Bay. Yes, you are right it is a MD/VA/DE thing. My husband is from Virginia, and he got me using Old Bay. I said southeast in my post, I should have said mid-atlantic or maybe mid-east. Since I grew up in NJ, Delaware, Maryland and Virginia are south!

                        1. re: Springhaze2
                          chefj RE: Springhaze2 Jan 12, 2014 10:45 AM

                          Delaware was also a Northern State and above the Mason-Dixon Line

                      2. re: alkapal
                        karenfinan RE: alkapal Jan 4, 2014 10:03 AM

                        I grew up in a shrimping and fishing community in coastal Ga, never saw anyone use Old Bay

                    2. j
                      jpc8015 RE: tim irvine Jan 2, 2014 03:16 PM

                      If you liked it then it was the correct way to do it.

                      1. tim irvine RE: tim irvine Jan 2, 2014 04:48 PM

                        It was good, but I am definitely going to try some of the ideas y'all have shared. My daughter has a corn intolerance. I am thinking I may try subbing soubise for grits for her.

                        8 Replies
                        1. re: tim irvine
                          Melanie Wong RE: tim irvine Jan 2, 2014 06:30 PM

                          Rice grits with shrimp are making a comeback.

                          1. re: Melanie Wong
                            tim irvine RE: Melanie Wong Jan 2, 2014 07:36 PM

                            Mmm...sounds like a trip to Central Market.

                          2. re: tim irvine
                            Springhaze2 RE: tim irvine Jan 2, 2014 07:52 PM

                            Why would you turn to soubise? Is she also allergic to wheat? Couscous or Pastina would certainly be good substitutes for grits. Even something like a savory cream of wheat or a grain like quinoa. I don't see an onion puree as a substitute for grits. It would be missing the texture of a grain.

                            1. re: Springhaze2
                              tim irvine RE: Springhaze2 Jan 4, 2014 08:59 AM

                              I like soubise that stops a step short of a purée, but I like the idea of cream of wheat or quinoa.

                            2. re: tim irvine
                              alkapal RE: tim irvine Jan 3, 2014 12:40 PM

                              i'd pick rice or orzo.

                              still have not tried the rice grits….

                              1. re: tim irvine
                                chefj RE: tim irvine Jan 3, 2014 03:41 PM

                                Soubise? This is a Onion Flavored White Sauce. Does it have some other meaning?

                                1. re: chefj
                                  Melanie Wong RE: chefj Jan 4, 2014 09:50 AM

                                  Besides bechamel flavored with onion, soubise can also be onions braised with more or less rice.

                                  1. re: Melanie Wong
                                    chefj RE: Melanie Wong Jan 4, 2014 10:31 AM

                                    Thanks M

                              2. kitchengardengal RE: tim irvine Jan 2, 2014 08:05 PM

                                I've used this recipe for butter poached shrimp and grits a few times.

                                It really is good.

                                1. meatn3 RE: tim irvine Jan 3, 2014 03:26 PM

                                  What type of grits did you use?

                                  2 Replies
                                  1. re: meatn3
                                    tim irvine RE: meatn3 Jan 4, 2014 09:02 AM

                                    I used 3 Minute, since that was what was in the house. Loads of extra sharp white cheddar and a little cream hid any inadequacies pretty well.

                                    1. re: tim irvine
                                      LaLa RE: tim irvine Jan 4, 2014 08:00 PM

                                      Eeee kk...I didn't know there was enough cheese and cream in the world ..lol

                                  2. m
                                    master815k RE: tim irvine Jan 3, 2014 03:38 PM

                                    This is my favorite recipe:

                                    Makes creamy, cheesy grits.

                                    1. AreBe RE: tim irvine Jan 4, 2014 10:51 AM

                                      We use a Southern Living recipe. Here's their ingredient list for the grits.
                                      1 (14-ounce) can low-sodium fat-free chicken broth
                                      1 c milk
                                      ½ tsp. salt
                                      1 c uncooked quick-cooking grits
                                      ¼ c (3 ounces) shredded sharp Cheddar cheese
                                      ¼ c freshly grated Parmesan cheese
                                      ½ tsp. hot sauce
                                      ¼ tsp. ground white pepper

                                      1. girloftheworld RE: tim irvine Jan 4, 2014 11:09 AM

                                        I cook my grits In chicken stock And and roast my onions peppers and tomotaos in a shinner bock cook throw in some tasso

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