Shrimp and Grits

I’ve been dying to try the traditional Southern dish Shrimp n’ Grits. I’ve been to numerous restaurants with their infamous or not infamous shrimp n’ grits, but I always get something else that looks equally delicious. But then last week I saw an episode of Diners, Drive Ins, and Dives that featured a Southern restaurant not in the South, and the chef showed the viewers how he prepared the dish. I watched it and thought “Wow. I could totally make that. I think.” So I did. And it was delicious. Here is my picture of my shrimp, cheese grits, and green bean beet salad:

a mountain of cheese grits topped with heavenly goodness amongst a field of greens? yummm.

And this is a picture of my breakfast for dinner: bacon, scrambled eggs, cheese grits, and grilled broccoli for some healthy greens:

breakfast. it's what's for dinner.

1 lb shrimp, uncooked
4-8 strips bacon
1 cup/.5 lb mushrooms, chopped
1/2 large onion, diced (cut up, whatever)
1 garlic clove
1 lemon (for juice)
salt, pepper
hot sauce (I used Sriracha)

1. Clean and peel shrimp. For those of you who have only seen cooked shrimp (which is pink), uncooked shrimp will be gray. Most groceries will sell the shrimp already cleaned, but you’ll want to rinse them off anyway and make sure there’s no poop in them (the brownish black stringy stuff on the back). Also, nifty trick for removing the tail: pinch the tail where it barely meets the shrimp meat and pull. The tail should slide right off.

2. Combine flour, salt, and pepper in bowl and bread shrimp in mixture. Pretty simple.

3. Cook bacon in the same pan you’ll cook the shrimp in and set strips aside. If you have a problem cooking with bacon fat, then please leave my blog and never come back.

**At this point, you may want to start cooking the grits. I got my recipe from Biscuits n’ Such, but you can cook them however you like. (Obviously.)

4. Add shrimp to pan, then onions, then mushrooms, then lemon juice, then garlic, then oil if needed and hot sauce if desired. Other recipes I’ve found cooked the onions and mushrooms before the shrimp, but on Diners, Drive Ins, And Dives, the chef started cooking the shrimp first. I also can’t remember if I added hot sauce to my shrimp as well as the grits, or just the grits. Either way, delicious I’m sure.

Serve shrimp over grits and a side of whatever veggies you like! Enjoy!


0 Responses to “Shrimp and Grits”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

On Twitter

July 2011
« Jun   Aug »
25262728293031 things


%d bloggers like this: