Shrimp and Grits and Celebrations

Considered a gourmet item on many upscale restaurant menus, authentic Shrimp and Grits is anything but gourmet. It was originally considered an ordinary breakfast for the coastal families who made fishing their livelihood. The fact that it was a breakfast dish speaks to the simplicity and ease of preparation.  Ain’t nobody got time for complicated dishes at breakfast.

This simple ordinary meal was perfect for our wedding anniversary dinner.  Sam and  I celebrated 39 years of marriage on Saturday. We’d rather enjoy a good meal in the comfort and serenity of our home than spend a lot of money on a meal in restaurant. We don’t look for reasons to eat out. Heaven knows, we’ve eaten in our share of restaurants: from elegant to budget friendly and pretentious to down home. We like the food that comes from our kitchen the best. My son tells me I’m a conceited cook when I go on and on about how good something is that I’ve made.  I know when something tastes good whether I’ve cooked it or somebody else did.  My Granny taught me to taste for seasoning as I go along.

Her words of wisdom were, “If it don’t taste good in your mouth,Shug,  it ain’t a-gonna taste good in nobody else’s.”

So, we enjoyed our bowl of Shrimp and Grits in the comfort of our home that we love so much and that  holds a magnitude of memories  and toasted to another year together. I can’t find a thing wrong with that.

There’s another celebration taking place this week. I’m teaming up with Visit South!   Kate Burke , from the editorial staff, approached me and ask me if I’d like to collaborate.

After thinking about it hard for about 1/10 of a second, I offered up a most intelligent, sophisticated response, “Shoot, yeah!”

Any chance I have to collaborate with anyone who celebrates my beloved South, I’ll take it.  Kate offered me the opportunity to be a guest pinner on a special Pinterest board she created just for me to “take over”.

Kate tells me she’s a fan of Shrimp and Grits, too. So, this little simple dish is serving double duty. It’s the star of two celebrations this week: a wedding anniversary dinner celebrating a long-term relationship and the start of the new relationship between Visit South and Syrup and Biscuits. I sure had fun finding wonderful things to pin about our little part of the country. I hope you enjoy checking out our special Pinterest board.  To take a  peek at Syrup and Biscuits Takes Over VisitSouth, click here!

Be sure to check out VisitSouth on all their social media outlets:

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Pinterest

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YouTube

My,  oh my. I have many blessings and many people to thank.

So, here’s to relationships. One that’s grounded, secure, devoted and filled with love, memories and experiences; and one that’s fresh and  new and based on our common love of The South.

Now tell me. What on earth is more fitting to celebrate two wonderful, but entirely different, relationships than a bowl of Shrimp and Grits?

Y’all come see us!

Shrimp and Grits for two.

Shrimp and Grits

yield: 4 servings

There are as many version of Shrimp and Grits as Carter’s has liver pills.  That’s means a lot. Of course, the best version is the one you like.  My preference is for a gravy that holds sautéed peppers, onions and shrimp.  If you’re making this recipe for two, decrease the grits recipe by half.  The gravy portion reheats nicely so when you’re ready for the leftovers, all you need to do is make another pot of grits and gently reheat the gravy.  After you peel the shrimp, put the shells in a  saucepan, cover with 2 1/2 cups of water and simmer for 10 to 15 minutes.  Strain and use this as stock for the shrimp gravy. You may skip this step and use commercially prepare stock. 

Shrimp gravy:

1 pound medium or large shrimp, peeled and deveined

1 teaspoon Cajun seasoning

2 tablespoons bacon drippings

1 medium sweet onion, thinly sliced

1 medium green bell pepper, thinly sliced

1/4 cup ham, thinly sliced in matchsticks

1/4 cup all-purpose flour

1/4 cup white wine (choose your favorite)

2 cups stock

Season shrimp with  Cajun seasoning and set aside.

Heat bacon drippings in a large cast iron skillet.  Add onion,  bell pepper and ham and cook over medium heat until vegetables are soft, about 10 minutes.

Sprinkle flour over vegetable mixture and stir.  Cook until flour starts to brown.

Stir in wine to deglaze pan.

Add in stock, stir.  Cook until mixture starts to thicken.

Add seasoned shrimp to skillet and cook just until pink. Serve over cheesy grits.

Cheesy grits:

2 cups chicken stock

2 cups water

1 cup quick cooking grits

salt to taste

1 cup shredded sharp cheddar cheese

Bring stock and water to a rolling boil.  Whisk in grits. Cook, whisking frequently, until grits have thickened.  Add cheese and salt. Stir. Cover and remove from heat until ready to use. Taste for salt before serving.

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Shrimp and Grits

Author: Jackie Garvin

Ingredients

• Shrimp and Grits
• yield: 4 servings
• There are as many version of Shrimp and Grits as Carter’s has liver pills. That’s means a lot. Of course the best version is the one you like. My preference is for a gravy that holds sautéed peppers, onions and shrimp. If you’re making this recipe for two, decrease the grits recipe by half. The gravy portion reheats nicely so when you’re ready for the leftovers, all you need to do is make another pot of grits and gently reheat the gravy. After you peel the shrimp, put the shells in a saucepan, cover with 2 1/2 cups of water and simmer for 10 to 15 minutes. Strain and use this as stock for the shrimp gravy. You may skip this step and use commercially prepare stock.
• Shrimp gravy:
• 1 pound medium or large shrimp peeled and deveined
• 1 teaspoon Cajun seasoning
• 2 tablespoons bacon drippings
• 1 medium sweet onion thinly sliced
• 1 medium green bell pepper thinly sliced
• 1/4 cup ham thinly sliced in matchsticks
• 1/4 cup all-purpose flour
• 1/4 cup white wine choose your favorite
• 2 cups stock
• Cheesy grits:
• 2 cups chicken stock
• 2 cups water
• 1 cup quick cooking grits
• salt to taste
• 1 cup shredded sharp cheddar cheese

Instructions

• Shrimp Gravy:
• Season shrimp with Cajun seasoning and set aside.
• Heat bacon drippings in a large cast iron skillet. Add onion, bell pepper and ham and cook over medium heat until vegetables are soft, about 10 minutes.
• Sprinkle flour over vegetable mixture and stir. Cook until flour starts to brown.
• Stir in wine to deglaze pan.
• Add in stock, stir. Cook until mixture starts to thicken.
• Add seasoned shrimp to skillet and cook just until pink. Serve over cheesy grits.
• Cheesy Grits:
• Bring stock and water to a rolling boil. Whisk in grits. Cook, whisking frequently, until grits have thickened. Add cheese and salt. Stir. Cover and remove from heat until ready to use. Taste for salt before serving.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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