Why this recipe? Shrimp and grits are a quintessential southern dish. Found in many southern coastal restaurants, it's a fisherman's favorite for breakfast—perfect for a long day on the water! Over the years, shrimp & grits evolved nationwide into fabulous dinner versions by some of the finest chefs. These Zesty Shrimp and Cheddar Grits are relatively fast to prepare as long as you prep ahead of time!
Grits originated as ground corn food of the Native Americans—called rockahomine (which the colonist changed to hominy). Hominy is ground by stone mills to obtain the coarse grind. The type of grits used makes a huge difference to experienced palates—stone ground is preferred.
Three quarters of the grits sold in the US are in the South! When traveling through the "grits belt" (Texas to Virginia), you'll find grits is a standard menu item. I know I'm officially in the south when I start to see grits! Grits are traditionally served with a big patty of melted butter and cracked black pepper or milk. I love mine topped with a perfect over easy egg and fresh cracked pepper!
The Flip:
- Reduced salt by a quarter teaspoon (581mg sodium).
- Switched chicken broth to chicken stock for additional flavor and richness.
- Changed heavy cream to half and half; lightening up the grits.
- Changed bacon to a center-cut bacon; reducing the fat.
- Switched 1/4 cup of cheddar to Parmesan for additional flavor
Shrimp and Cheddar Grits is a year round dish for my family. Definitely better when served with a bottle of hot sauce on the side. Bay scallops in place of shrimp is delicious. Enjoy!
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