Shrimp and Grits
By Kim Morgan • Jun 24th, 2009 • Category: Chicken & Meat, Recent Posts
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A year ago, one of my goals was to sample a host of Shrimp and Grits meals in Charleston. This is a task that I have flat out failed at. In my defense, part of the blame is due to shrimp. I love them, but they don’t always love me. A huge belly ache and promises of never going back for more- often plague me.
But this is the South and I when I get a hankering for Shrimp and Grits, nothing can stop me. Not even a household of non Shrimp and Grits lovers. It takes desire and determination to set about cooking a meal, knowing that the rest of the crew is going to turn up their noses and complain, even before you attempt to sway them with promises of a grand meal.
Sunday, I set out to make this simple dish for myself knowing that I would be alone basking in the splendor of Shrimp and Grits. For me, simple is the best, and this dish is simple. There were few ingredients and a few steps; all giving many rewards for the effort.
Mike was the chef at Anson’s before he opened up his own restaurant FIG in Charleston. I have not had the pleasure of eating at FIG, but have heard nothing but the best. The simplicity of his Shrimp and Grits is spectacular. Heading to work the day, I brought a dish for a co-worker who would appreciate this meal. She swooned over every bite, and shook her head in amazement that anyone could turn down a meal as good as this.
If you have never had the pleasure of dining in the Lowcountry, do your self a favor and try this dish. Make it a point to order your grits, freshly ground from Anson’s mill or one the other mills. Don’t even think about quick or instant or any other way of preparing grits other than the real thing; slow, long, occasional stirring while the grits are tended to for an hour or so. Too impatient-grab yourself a sweet tea and stay awhile, it’s Sunday.
Mike Lata’s Shrimp and Grits
GRITS:
2 cups milk
1 cup fresh white grits
2 tablespoons unsalted butter
Salt and freshly ground black pepper
SHRIMP:
2 tablespoons unsalted butter
3 tablespoons finely diced onion
3 tablespoons finely diced red bell pepper
2 ounces diced country ham
½ cup shrimp stock or milk
3/4 cup heavy cream
1 pound medium shrimp, peeled and deveined
1 tablespoon snipped fresh chives
6 dashes of hot sauce
Salt and freshly ground pepper
For the grits: Bring the milk just up to a tiny boil around the edge of a heavy-bottom saucepan over medium heat. Add the grits and stir for 1 minute. Turn the heat to low. If there are any hulls, skim and remove them now using a slotted spoon. Add the butter, and stir frequently for the first 10 minutes, then stir every 10 minutes to grits are done, about 1 to 1 ½ hrs. Add more liquid if the grits are absorbing the milk. Cover between stirrings. When cream, add salt and pepper to taste.
For the shrimp: Melt the butter in a large, heavy bottom fry pan or enamel skillet. Add the onion and red pepper, cooking till translucent, about 5 minutes. Add the ham and sauté briefly. Stir in the milk or stock, scraping the sides and bottom of the skillet to deglaze the pan. Bring to a boil, and cook till the liquid is reduced by half. Add the cream, bring to a boil, and reduce the liquid making a loose sauce. Add the shrimp, stir, and cook till the shrimp turn pink. Add the chives and season to taste with salt and pepper.
Divide the grits among four plates, top with the shrimp and some of the sauce. Serve immediately. If you are cooking for less than two, this dish reheats well the next day, just use separate dishes to reheat separately.
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Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
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It’s not even 9 am and my mouth is watering over these photos. This weekend, we ate some bbq and hushpuppies FedExed from N. Carolina for my father, and now I am craving some more southern cooking. Thanks for the recipe.
Shrimp and Grits is my favorite dish and can’t wait to try your recipe!
I’ve enjoyed reading your blog and think you would enjoy our Lowcoutnry stationery and invite you to enter our free giveaway! Candpstationery.com
Thanks,
Coyne & Pinckney Stationery (Based out of Beaufort, SC)
A wonderful classic of the Southern cuisine! Delicious looking!
Cheers,
Rosa
I’ve only been to the south ones cut I swear there’s a lil southern girl in me waiting to come out every time I see yummy dishes like this! I discovered grits many years ago and it blows polenta out of the water! (Sorry my Italian friends!) I love the creamy texture and it just soaks up any wonderful sauce and flavors you put on top. I’ve GOT to try out this recipe!
Oh my lawd…they look divine!!!
YUM. I have been on a shrimp kick lately and I think anyone who reads my blog with any regularity knows how much I enjoy cheese
Lord have mercy. I’ve gotta have this soon!
I better head South someday to have my opportunity to try grits. I have watched from afar and bnow it is time to try it, especially with some seafood:D
first of all, you’ve created what is clearly an awesome, restaurant-worthy dish. secondly, your megabig spoon is incredible and i want one for myself…assuming it would fit into my mouth.
This is a slightly different variation than what I’ve seen in the past for shrimp and grits, but it looks delicious! I just had shrimp and grits for the first time about 6 months ago, and since then, I’ve made them for myself many times. Also a yankee now living in the south, I wasn’t too sure about the combination of shrimp and grits (sounds weird to me), but it really works!
S&G has become a repeat player in this house. I made some a while back and the wife loved it. I had never even thought of such a thing in Philly.
Can’t go wrong with shrimp and grits!
Shrimp and Grits is a dish I was completely unfamiliar with, but seeing your recipe and description I absolutely have to try them!
[...] McFatterson Shrimp and Grits Very, very loosely adapted from A Yankee in a Southern Kitchen’s blog, so loosely that I would call it “inspired [...]
Oh Kim, you were reading my mind! This WILL be on my table this week! I can’t wait! {{hugs}}
[...] From a Yankee in a Southern Kitchen [...]
I have been wanting to try shrimp and grits. It looks really tasty!
This dish is perfection!
So tempting, I’m impressed. All your recipes look very great!
You could teach your specialities in France, I’m sure you would be successful!
Best wishes
I really want to try grits once in my life. I know they’re simple but there’s nowhere here that does them and I can’t buy them in the supermarket either!
Kim
Just discovered that you are back and I am glad – sorry about your brother.
I have had this dish several times in local restaurants and like it but sometimes the Tasso (sp) ham takes over and its too salty, so easy on the country ham and salt. When I get a chance I will try your version and I am sure it will be good.
Richard
Grits are one of my favorite comfort foods. I even like them plain but I don’t mind at all if they are fussed over. I don’t think you can fancy them up better than this. What a beautiful and inspiring dish!
My Husband Will Love this- It looks fabulous! I will have to search for fresh grits- here in Ohio I am not sure where to get…We will be in Lake Norman in a few weeks…Is there somewhere around there?
WONDERFUL SITE!!!
Thanks
Your shrimp and grits look fabulous. I’m doing a series on grits right now and I’m crazy for shrimp and grits. Try them everywhere I go. They are fabulous for breakfast too. Love your site.
I’m a southerner but I married a Yankee many (many) years ago. We lived in Vicksburg, Mississippi on Confederate Ave in what’s now the old military park. Can you imagine a Yankee living on Confederate Ave in a city that fell to Grant (and the Yankees) during the Civil War on the 4th of July?
Sam
Kim, we loved the recipe. Like you, we’re always in search of great Shrimp and Grits. I made this one tonight and my wife said it was the best yet. Thanks for taking the time to share your passions.
By the way, we love Charleston. We came over for last year’s Food & Wine Festival and we probably do it again this year.
Jason
Montgomery , AL
This recipe was SO delicious! You have no idea how hard it is to find regular grits (not the quick-cooking grits) in Las Vegas, I had to go to three stores and even whole foods market didn’t carry any! I couldn’t find any here maybe I can order some off the internet for next time. Non the less everyone was very into this recipe, we all really enjoyed the flavors!
You should really try the shrimp and grits at the Hominy Grill. Simply devine. http://hominygrill.com/
[...] A Pookie Pantry, Garlic Scape and Goat Cheese Turkey Burgers from A Stove with a House Around It, Shrimp and Grits from A Yankee in a Southern Kitchen, All-American Potato Salad from A Taste of Home Cooking, [...]
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