Shrimp and Grits

Submitted by: Admin on 04/08/2009

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2.50 avg rating
16 votes

Rating

Authentic Charleston-style shrimp and grits. Creamy and comforting and filling. A classic comfort dish. If you've never had it, you have to give it a try.

Ingredients

2 cups chicken stock
2 cups water
1 cup stone-ground grits
salt and pepper to taste
1 cup heavy cream
8 strips bacon, chopped
1 small onion, minced
1 clove garlic
1 pound shrimp
Juice of a lemon
1/4 cup parsley, minced
1 teaspoon gumbo file, optional

Directions

Bring stock and water to boil. Whisk in the grits and season with salt and pepper. Cook on very low heat until water is absorbed, stirring occasionally, about 20 minutes. Stir in the cream and set aside with the lid on to keep warm.

In a skillet, cook bacon until browned. Remove to a paper-towel lined plate to drain. In the bacon grease, cook the onion and garlic over low heat for five minutes. Don't allow to burn. Turn the heat back up to medium high. Add shrimp and cook for 3 minutes. Add lemon juice, gumbo file, and parsley. Stir and remove from heat.

To serve, put the grits in a bowl and top with shrimp and gravy. Top each bowl with a sprinkle of bacon.

Comments

A couple of years ago, I took my daughter to Charleston, S.C. to spend the weekend with a great friend. After a boat ride on the river, her mom made us Shrimp and Grits for lunch. I liked it so much, I came home and made it for the rest of the family right away. It's been a family fave ever since.

If you can only find instant grits, just follow the ratios on the container. It won't be quite as good, but still worth making.

Course

Entree or Appetizer

Servings

4 or 8

Time to prepare

1 Hour

Difficulty

Easy

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