Southern Shrimp & Grits
Shrimp & grits is a simple meal that was traditionally a breakfast dish. Many prefer it as a lunch or dinner dish today. It was invented by local fishermen as an easy-to-get seasonal dish of shrimp cooked in bacon grease served over creamy grits. The kitchens in many of our homes here in Beaufort know how to make it, and now you can do it yourself.
Grits
1 cup grits
2 cups milk
1 ¼ cup vegetable broth
3 Tbsp. butter
1 cup cheddar
Shrimp
12 oz. shrimp
1 slice bacon thick slices, diced
2 garlic cloves
1 onion small, sliced thin
12 oz petite diced tomatoes
1 cup vegetable broth
½ Tsp. Kosher salt
¼ tsp. cayenne
1 dash cinnamon
4 Tbsp. parsley for garnish
Grits
Bring milk and vegetable broth to a boil, and slowly add the grits ¼ cup at a time. Stir frequently to avoid clumping.
Mix in the butter, and cook on low for about 20 minutes. (Now would be a good time to start the shrimp while to grits cook.)
After the grits have cooked for 20 minutes, toss in the cheese and stir to blend.
Shrimp
Begin cooking bacon in a non-stick skillet.
Once the bacon begins to turn brown, add in the onion, and garlic and continue to cook until onion is translucent.
Toss in the shrimp, and cook until the shrimp starts to turn pink on both sides. Sprinkle with spice mixture while cooking.
Add in the tomatoes, and the vegetable broth.
Cook for 2-3 minutes.
Divide grits equally into 6 bowls, and top with shrimp.
Recipe by Analida Braeger