REMEMBER TO SUBSCRIBE TO SWEET TEA & THYME’S NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! Homemade Parker House Style Southern Yeast Rolls (Sister Schubert Copycat) WANT MORE AMAZING SOUTHERN RECIPES? GO CHECK OUT. Otherwise, you will be stuck with concrete in your pot and it will be impossible to remove. And please, for the love of God, when you're done with your pot of grits, pour water into it immediately. Make your grits creamy and rich, and make them before you start on the shrimp since they take longer than the shrimp do. Cheddar cheese adds so much in texture and flavor, so don't be afraid to mix a good handful in your serving bowl. Just because you're covering it with gravy or sauce and protein doesn't mean you shouldn't season it (like your pasta!).Īlso, cheese. Just like you need to salt your pasta or make soup with stock or broth, grits get their flavor from what they're cooked in. So that should be solid enough for you, it's Gordon Ramsey approved.Īlso, because grits don't really have a flavor themselves, you need to add in flavor. How do I know it's a fact? Because someone on Masterchef made shrimp and grits with water in their grits and Gordon Ramsey didn't give them an apron. We don't do grits with just water here, there's no flavor in that, it's a fact. Just make sure you use stock, a little milk, and plenty of butter. Quick grits, stone-ground grits, whatever you feel good about. Put some chopped bacon in your shrimp and grits, too it's a delicious addition and adds a nice crunchy texture to those tender, plump shrimp and the creamy grits.įlavor every aspect, including your gritsĪs for the grits, you can use whatever you're comfortable with. It's optional, but since I'm usually making bacon with a big breakfast anyway, I melt in the butter with my reserved bacon fat and it's just amazingly delicious. I like giving it some flavor with a little bacon fat. There are plenty of ways to season your shrimp, don't be afraid to play with some old bay, some cajun seasoning, add in that holy trinity, whatever you want.
BISCUIT LOVE SHRIMP AND GRITS RECIPE HOW TO
To learn how to choose fresh shrimp and what's up with frozen shrimp, click here. I used wild-caught Red Royal shrimp since they're local and fresh here in Florida, but I do suggest you use frozen shrimp if you're not comfortable with fresh, since health and safety is incredibly important when dealing with seafood, especially shrimp since it goes bad quickly. These babies are the main star of our shrimp and grits so we want them to be a nice size. You want the nice, big, pretty shrimp: a 15-20 count like in my shrimp scampi recipe. How to make Southern Shrimp and Grits First, get some nice, plump shrimp *makes mental note to run up to the coast and meet people*) Maybe one day I'll be well-versed enough to bring you some Gullah-style shrimp and grits. If you want to learn more about the Gullah-Geechee and their culture, click here.įor now, I'm showing you the southern meal. They were able to keep closer to their African roots than enslaved Africans in the inland Southern states, they created their own Gullah language, and have a completely different culture than most other African Americans. The Gullah are Africans who were stolen and enslaved from different parts of Africa, mainly West and Central Africa, who lived (and still live) on the islands on the east coast from North Carolina all the way to St. They fished and cast nets for shrimp off the islands they lived on, eating them with a mainstay: grits. Shrimp and grits comes from this 'low country' area, the Carolinas and Georgia, but has been a staple for the Gullah-Geechee culture for hundreds of years before it ever became popular or trendy. Though I will say this is the authentic Southern shrimp and grits, shrimp and grits most definitely weren't created in the 'South' as its origin. There may be different twists to the low country dish, but this is how I was taught how to make it by my family in Georgia. Shrimp and grits are a true Southern classic! Learn how to make the most flavorful, creamy, southern grits and the best way to season plump, tender shrimp.Ĭraving brunch? Check out these Croque Madame Sandwiches, Steak and Eggs, Eggs Benedict, and the Best Belgian Waffles Recipe!ĭon't think this is just a breakfast item anymore, people are enjoying shrimp and grits at all times of the day and all types of ways.Īlright, y'all come and sit down and figure out how to make shrimp and grits.
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