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Jan 1, 2014 06:32 PM

Shrimp grits

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. 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

      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

        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

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

          1. This seems pretty basic, but this is the recipe I use-
            But I sub chopped, grilled jalapeƱo 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. 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 -