My family was originally from Mobile, Alabama on the Gulf but moved when I was five. My childhood in the 1950’s was spent in Tennessee eating my mother’s Southern food. For those of you who are not from that part of the country, grits is made from corn and is a breakfast staple. We had it often in the morning with butter and fried eggs. To make it even better my mother would chop cheddar cheese to add. We often added fried bacon to it too. Yum! Sometimes mother would make a pot of grits to accompany a fried fish dinner. It was an easy side dish and a favorite of my family. It wasn’t until the 1970’s that I heard of the casserole breakfast dish, Grits Casserole. It contained all the things I had for breakfast as a child in one dish: eggs, milk, cheese, and grits.
I remember Northern friends in college who said that grits was bland. Well, the lowly potato also has a bland taste without help. The secret to good grits is to pour them into the water slowly, whisk constantly, and never use instant grits. (Quick cooking grits are okay and are not instant.) Then add margarine or butter, and sharp cheddar for a creamy delight.
Bacon and bacon fat were also a main ingredient in my mother’s Southern kitchen. We had a metal container with a lid and all the fat from fried bacon was stored in it. Bacon fat was added to all vegetables of course. As a grown-up I moved away from bacon fat in an attempt to eat healthier. Yes, I still love bacon but do not use the fat in my cooking. Americans really do eat too much salt and fat which contributes to high cholesterol and heart disease. Today’s recipe for low country shrimp and grits is a lower fat version. Instead of frying the shrimp in bacon fat, I’m using olive oil. I’m also using Al Fresco Uncured Chicken Bacon which tastes like bacon and has 70% less fat and 40% less salt.
Historically, in South Carolina Low country, shrimp and plain grits were a breakfast favorite during shrimp season. Later it evolved with bacon, butter, and cheese in the grits. In the 1980’s it was discovered by chefs nationwide and there are lots of variations on the classic southern dish. The Low Country breakfast became dinner. Like New Orleans cuisine? Add Andouille sausage. Want more flavor in the grits? Cook with 1/2 water and 1/2 chicken stock. Shrimp and Grits have evolved into many variations depending on the cook’s taste. If you like it hot, shake hot sauce on your finished dish. Today I’m adding fresh sautéed mushrooms for a great savory flavor.
You can make the grits ahead of time as they stay warm easily.You can keep grits warm on the stove for about 30 minutes in a covered pot wrapped in a towel. Have all the ingredients for the shrimp on hand before you begin. Shrimp cooks quickly and you don’t want to cook it too long.
Shrimp and Grits
Use organic when available, Serves 4
Shrimp & Grits
Ingredients
- 2 or 3 slices bacon
- 1 pound shrimp, peeled and deveined
- 2 tbsp flour
- 1 cup sliced mushrooms
- 1 1/2 tbsp olive oil or canola
- 1 large clove garlic, minced
- 2 tsp lemon juice
- 1/2 tsp Tabasco
- 1/4 cup thinly sliced green onions plus additional for garnish
- 3/4 cup corn grits
- 3 cups water
- Salt and pepper to taste
- 1 cup shredded cheddar
- 2 tbsp margarine or butter
Instructions
- In a medium saucepan, bring water to a boil
- Season with teaspoon salt
- Whisk in grits stirring constantly
- Reduce heat to low and simmer stirring occasionally for about 35 to 40 minutes
- If you are using quick grits, see package for time
- Grits will thicken
- Stir in margarine and cheese
- Season with salt and pepper to taste
- Wrap pot to keep warm
- Cook bacon until crisp about 5 to 6 minutes
- Drain pan and place bacon on paper towels
- Break bacon into bits
- Heat the olive oil in a clean large skillet
- Lightly coat shrimp with flour
- Cook shrimp on one side about 2 minutes
- Flip and add mushrooms
- Cook for another 2 minutes
- Add garlic and bacon stirring constantly
- Remove from heat and add lemon juice, Tabasco, and green onion
- Spoon over cheese grits
- Garnish with green onion optional
- Serve immediately
Enjoy!
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We don’t have grits in the UK. I thought they were like hash browns but it seems I am totally wrong there! I would like to give it a try now I know what it is #mmbc
Check on Amazon – they seem to have everything!
I had never heard of your grits but I saw the word polenta on your grits packet and I Mr Google told me that Polenta is made from yellow corn, whereas grits are made from white. The main difference is that polenta is coarser. I’ve tried polenta so I’m thinking I’d probably like grits. Your recipe does sound nice, I love prawns and mushrooms. I’ve not heard of chicken bacon either though. I’ve also never heard of saving bacon fat for cooking. I bet that makes things especially tasty, even if it is less healthier. I’ve learnt so much today, thanks x
#mmbc
Grits can be made from white corn or yellow corn. I prefer white grits but have enjoyed yellow grits too. If you can find the chicken bacon it taste like real bacon (to me) and is so much healthier. Happy Monday!
Shrimp and grits is my “last meal before I die” food. I love it and always glad to see a new or slightly different recipe from my tried-and-true Bobby Flay! So extra thanks for this one!
Oh I know it’s yummy! I like Bobby’s recipe – mine is similar with a little hot from the Tabasco and a few mushrooms. It’s great w/o that too.
Oh yum. I’ve never tried grits
I went to college in North Carolina and live in Michigan now. I miss grits! Your recipe looks amazing!
#happynowlinkup
Oh do buy some grits (even if it’s on Amazon) and make a pot soon. You don’t even have to add shrimp. Just get some stone ground and cook for about 20 minutes, add butter, and cheese, okay maybe a little bacon too. Yummy grits!
Love your take on shrimp and grits. I do not like turkey bacon but will give chicken bacon a try. Shrimp and grits just makes my mouth water. I love them.
I don’t like turkey bacon either – Al Fresca’s taste like bacon. Give it a try.
You really can’t beat good shrimp and grits and these look amazing!
thanks for coming by!
We love grits at our house. Your’s look so savory and delicious with the shrimp and the bacon, Who could say no? Thanks for sharing at the What’s for Dinner party. Have a great week.
Hope your week is wonderful!
Hi, Carol! 🙂 Visiting from What’s for Dinner Sunday Blog Hop, great recipe you have here! I’m originally from NYC, currently living in FL. Absolutely love shrimp and grits and have had them in LA many times, pinning your recipe. Thank you so much for sharing! 🙂
thanks Angela – have a wonderful day!
Looks so great! This is one meal I have not tried to make yet! Thanks for the recipe! Thank you for sharing on Merry Monday! We hope you will join us again next week!
Kim
Carol,
Congrats you are being featured on Over The Moon Linky party.
https://eclecticredbarn.blogspot.com/2019/03/over-moon-linky-party_31.html
Hugs,
Bev
thank you so much for the feature Beverly – you’re a doll!