Shrimp and Grits

The only thing I would do different is I wouldn’t add the cooked bacon until the very end. I think having a crispy element (especially bacon) adds to the texture. The chicken stock made the bacon soggy. Other than that it was a great tasting dish.

If you have a hard time finding decent grits — get polenta. Delicious and they have the stone ground which gives you that special taste. Another hint from an Italian who’s made lots of polenta and grits. Start cold. Yep!! Throw the grits in with the cold salted water and bring to a simmer. You’ll never get lumps and it will be just the consistency you want. Of course, I named our Shrimp and Polenta.

lacking in flavor

I had to use Go-Veggie cheese shreds (daughter is lactose intolerant) and margarine instead of butter. Still good and we enjoyed getting to have shrimp and grits.

I create a traditional roux and add the items from there with the half and half and some water to thin out as needed and butter for richness.

I also used the shells to make a shrimp stock. I added it to the shrimp instead of the chicken broth/stock. Added another layer of flavor.
This is a great recipe! We had a similar dish in NC, and I was looking to replicate it. My husband was extremely happy with this rendition!! Thank you so much for always posting such interesting recipes.
I’ve been following this site for many years now. I always trust your recipes!

I usually just use Quaker Instant Grits (which we here in Southeastern PA, who also love grits, don’t have any issues with in a pinch)… Is this not readily available elsewhere?

I found stone-ground white grits at Trader Joe’s in Columbus, Ohio. Check your local store.

I followed this recipe (as ingredients on hand would allow) and also added seared scallops and blue crab meat. It was pretty darn good!

Love shrimp and grits and will make this momentarily! One change I am making tonight is subbing smoked gouda for the white cheddar cheese–a local restaurant makes it this way, and few things are lovelier than sitting on their patio, dining on shrimp and grits, sipping wine, and watching the sun set! Next time, I will treat the family to the white cheddar, though–being cheese fans, I know we will all enjoy it!

I choose this recipe because of its simplicity. Mrs. McSmoot and I have to prepare the appetizers for New Year’s dinner and in a fit of creativity, I decided to make “Low Country Pierogies” aka shrimp and grits wontons. My first batch was made with wild shrimp and yellow cornmeal. I cut the shrimp into small pieces, mixed everything together, let it cool and then filled wonton skins with the mix. Truly awesome. The second batch which we will be serving tonight was made with farmed shrimp and hominy grits. Not as flavorful, which I attribute to the farmed shrimp. (Also farmed shrimp are an environmental nightmare and should be avoided, my bad.) This recipe calls for 2 oz of cheddar, you can use more if you like.

Most of your mega food stores have wonton skins; look in the veggie section or near the tofu. You can pan fry or steam the pierogies/wontons. Since dinner is a sit down affair, I’m steaming the wontons using my rice cooker equipped with the steamer basket and a standard bamboo steamer. That way, everything will come out at the same time. The lemon/parsley/green onion sauce is good. I’m also adding a sauce made from hot/sweet pepper jelly and reduced shrimp stock. A few dashes of cayenne pepper and some corn starch to thicken. Pairing with Landmark Vineyards 2012 Sonoma Chardonnay.