Alabama Shrimp and Grits

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I’m having fun learning about each states claim to fame food and how so many things cross over, as shrimp and grits. Like many of the states on the gulf, shellfish is plentiful. And grits have become synonymous of the south. You’ll find this dish throughout Alabama, each region preparing it a little different.

shrimp & grits


Grits actually came from the Muskogee Indians. They would grind the dried Indian corn (similar to hominy) down to a “gritty” texture and make a porridge from it. The idea was passed on to the settlers that used hominy like money. No add to the mix the slaves of the area. The Gullah Geechee of West Africa has writings of a dish very similar to shrimp and grits. So it stands to reason their descendants would work this tradition into the local culture.

Some shrimp and grits include andouille sausage, bacon, collard greens or tomatoes. The grits are creamy and sometimes cheesy or peppery. The shrimp is spicy or tangy. And it all works together better than soup and sandwich!

Here is my version with creamy, cheesy grits and spicy shrimp topped with a little bacon. It is amazingly delicious. You won’t want to stop eating it! Oh, and another dish common in Alabama is fried pickles. Makes a great side dish or appetizer to the shrimp and grits!

fried pickles

Here’s How to Do it:

Start with the grits. Bring the broth to a boil, then stir in 1 Tablespoon butter and milk. Simmer until the butter melts.

Stir the grits into the milk and broth and simmer, covered for about 15 minutes. They will be creamy but slightly thickened.

Slowly stir in the cheese and cook until it’s completely melted and incorporated into the grits. Add salt and pepper to taste – Set aside.

Next, chop the bacon and cook it until it’s crispy. Drain on coffee filters.

While the bacon is cooking, shell and clean the shrimp. Toss together with the paprikas.

Discard all but 1 Tablespoon of the bacon grease. Melt 1 Tablespoon of butter into it.

Add the shrimp to the pan and cook until it turns pink. Don’t over-cook. It will make it tough.

To serve, place split the grits into four bowls. Top each with 1/4 of the shrimp, then 1/4 of the bacon. Garnish with minced parsley and enjoy!!

shrimp and grits

It’s that easy!

© Copyright 2019 The Lazy Gastronome

5 from 1 vote
Shrimp and Grits

Some shrimp and grits include andouille sausage, bacon, collard greens or tomatoes. The grits are creamy and sometimes cheesy or peppery. The shrimp is spicy or tangy. And it all works together better than soup and sandwich!

Course: Main Course
Cuisine: Alabama, American
Keyword: blue cheese, grits, shrimp, spicy
Servings: 4 people
Author: HelenFern
Ingredients
  • 3/4 cup quick grits (not instant)
  • 2-1/2 cups chicken broth
  • 1/2 cup whole milk or cream
  • 1 cup shredded cheddar cheese I used extra sharp
  • 2 Tablespoons butter
  • 6 slices bacon
  • 1-1/2 to 2 pounds raw shrimp
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon hot paprika
  • 1/4 cup minced, fresh parsley
  • salt and pepper to taste
Instructions
  1. Start with the grits. Bring the broth to a boil, then stir in 1 Tablespoon butter and milk. Simmer until the butter melts.

  2. Stir the grits into the milk and broth and simmer, covered for about 15 minutes. The grits will be creamy but slightly thickened.

  3. Slowly stir in the cheese and cook until it's completely melted and incorporated into the grits. Add salt and pepper to taste - Set aside.

  4. Next, chop the bacon and cook it until it's crispy. Drain on coffee filters. 

  5. While the bacon is cooking, shell and clean the shrimp. Toss together with the paprikas.

  6. Discard all but 1 Tablespoon of the bacon grease. Melt 1 Tablespoon of butter into it.

  7. Add the shrimp to the pan and cook until it turns pink. Don't over-cook. It will make it tough. 

  8. To serve, place split the grits into four bowls. Top each with 1/4 of the shrimp, then 1/4 of the bacon. Garnish with minced parsley and enjoy!!

shrimp and grits

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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9 Responses to Alabama Shrimp and Grits

  1. Sylvia says:

    Oh my gosh, this looks delicious! Isn’t it funny how different states do the same dishes but with a different spin? I can’t wait to try this one! Thanks for linking up at the #BloggingGrandmothersLinkParty 38

  2. Looks great! My Kentucky grandmother used to make a savory cheesy grits casserole… I was so disheartened years ago on a trip down south where we stopped off at a diner – I ordered their breakfast grits and was totally disappointed with the flavorless glop. This looks like how grits should be!


  3. Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

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  5. Loti Hill says:

    Sounds very tasty! Thank you for sharing at #BloggingGrandmothersLinkParty

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