Bobby Flay Shrimp 'N' Grits Recipe - TheFoodXP (2024)

FAQs

What meat goes with shrimp and grits? ›

Some recipes incorporate sausage or bacon, while others use different types of cheese or vegetables. My version of shrimp and grits incorporates crispy bacon, which adds a delicious smoky flavor, and a generous amount of sauce for drizzling over the creamy grits.

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.

Cook for 6-8 min. or until shrimp is pink and cooked through (internal temp. 145°F).

And for a nice balance, you need a veggie. I would go with Southern style greens like turnip or collards. Try cooking them with some onions and bits of ham or bacon. South Carolina style Shrimp & Grits with Collard Greens sautéed in bacon grease and sweet cornbread.

The shrimp can be cooked tail on or off, but you'll achieve greater flavor and texture if you leave the tail on while cooking. If your shrimp are fresh enough, you can eat the tails right along with the rest of the crustacean. It's really a matter of personal preference. Like the way you take your coffee or tea.

The history of shrimp and grits (sometimes called “breakfast grits”) lays a line through the entire received history of our country. Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

The South African version of grits is called Mieliepap or maize meal . Mieliepap is widely eaten by the black nations as a staple meal and is also enjoyed by the Afrikaners as a compliment to a meat dish .

The history of shrimp and grits

However, its roots go back even further: The concept of combining corn and shellfish was likely brought to the South by enslaved Africans. As time passed, the dish became a beloved Southern delicacy, appreciated for its harmonious blend of flavors and textures.

Grits are not only simple to prepare but also packed with essential nutrients like iron and B vitamins, making them a versatile addition to any meal. If you're wondering if grits are healthy, the short answer: is they are.

Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

How many shrimp per person? ›

Buying Tips for Shrimp

The rule of thumb when you are buying shrimp is that you should get 1 pound of raw and unpeeled shrimp per person or, if you are buying it cooked and peeled, 1/2 -1/3 pound per person. The number of shrimp per pound will vary by the size of shrimp.

Grits are eaten with a wide variety of foods, such as eggs and bacon, fried catfish, shrimp, salmon croquettes, or country ham. Shrimp and grits is a traditional dish in the coastal communities in the South Carolina Lowcountry and Georgia's Lower Coastal Plain.

Corn was dried, boiled, and rinsed so the hominy could be used as a staple or ground into "flour" or grits. Grits served with fried eggs, O.J., coffee (cafe au lait if you use a New Orleans blend), Mimosas or Bloody Marys for a brunch, as we say in south Louisiana: "mais-oui, you'll bring da house down fo' sho!"

Originally Answered: What is the best side dish for shrimp? Grits with bacon, cheese; grilled asparagus with lemon, rice pilaf, crunchy salad, alfredo pasta, slaw, angel hair pasta with spicy sauce, roasted broccoli and cauliflower steaks, cauliflower rice with green peas.

Southern grits are some of the creamiest, dreamiest dishes on the planet. Made from stone-ground grits and slow cooked to perfection, I love them best finished with a generous heap of butter, cheese (mmm, cheesy grits!), and heavy cream.