Ingredients with Measurements:
- 1 cup grits
- 4 cups water
- 1 tsp salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter
- 1 lb shrimp, peeled and deveined
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring water and salt to a boil. Slowly whisk in grits and reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until grits are tender and creamy.
2. Stir in shredded cheddar cheese and butter until melted and combined.
3. In a skillet, cook shrimp over medium-high heat until pink and cooked through. Remove from skillet and set aside.
4. In the same skillet, sauté onion, green bell pepper, and garlic until softened.
5. Sprinkle flour over vegetables and stir to combine. Cook for 1-2 minutes.
6. Slowly whisk in chicken broth and heavy cream until mixture is smooth.
7. Add cayenne pepper, salt, and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until sauce thickens.
8. Add cooked shrimp to the skillet and stir to coat with sauce.
9. Serve shrimp and sauce over a bed of creamy grits.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 28g
Carbohydrates: 32g
Protein: 30g
Substitutions for ingredients:
- Shredded cheddar cheese can be substituted with any other type of shredded cheese.
- Chicken broth can be substituted with vegetable broth or seafood broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced andouille sausage to the skillet with the vegetables for a spicy twist.
- Top with chopped bacon for extra flavor and texture.
- Use smoked gouda cheese instead of cheddar for a smoky flavor.
Tips and tricks:
- Use stone-ground grits for the best texture and flavor.
- Stir grits occasionally to prevent clumping and sticking to the bottom of the pot.
- Use fresh shrimp for the best flavor and texture.
- Don't overcook the shrimp or they will become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, sliced green onions, chopped bacon.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, sautéed green beans, roasted asparagus.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth or heavy cream to thin it out. If it's too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure shrimp is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Shrimp and grits is a classic dish from the Lowcountry region of the Southern United States, particularly popular in South Carolina and Georgia.
Flavor profiles:
Savory, creamy, slightly spicy.
Serving suggestions:
Serve as a main dish for brunch or dinner.
Related Categories
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Region: Southern