Lately I have been craving all of my southern summer favorites, shrimp and grits, fresh fish, low country boil, boiled peanuts, I don’t know why. Again, I am going to chalk it up to the unusually warm weather, the beautiful sun, and my ability to begin wearing shorts and sun dresses, and undoubted combination of all things summer. In the fall months, my Dad is an avid shrimper. We don’t have some huge rig, just a typical fishing boat, but he does it justice in maxing out his coolers weekend after weekend and bringing home fresh shrimp from the S.C. coast. Because of this, our family stock pile of frozen shrimp lasts pretty much the whole year. I know the thought of freeze fresh shrimp seems less than appetizing, but all I’m saying is, don’t knock it ’til you’ve tried it. So, having this …”shrimp stockpile” as I will call it, allows us to enjoy our fresh seasonal favorites all year long without the additional monetary stress of having to buy fresh shrimp at the market. So, in taking advantage of this stockpile of seafood yumminess, I decided to beg my boyfriend to make me his delicious shrimp and grits while I was in town for a job interview. Because it was the middle of the week he was not as excited as I was at the prospect of slaving away for hours in the kitchen concocting his DELICIOUS rendition of The Lee Brothers Shrimp and Grits. So we decided on this much more simple Good Housekeeping rendition. It was no Lee Brothers, but it was delicious in its own right with some fresh veggies and a much lighter gravy than some other traditional shrimp and grits recipes have. So, if you have that strange mid week craving for Shrimp and Grits but don’t have the whole afternoon to spend making it, give this one a whirl. Its sure to impress all the same!
- 2 1/3 cup(s) whole milk
- 2 cup(s) water
- 1 cup(s) quick-cooking grits (not instant)
- 6 slice(s) bacon, chopped
- 1 bunch(es) green onions, thinly sliced
- 2 clove(s) garlic, finely chopped
- 1 small red pepper, finely chopped
- 1 pound(s) frozen shelled and deveined raw shrimp, thawed
- 1/2 teaspoon(s) Louisiana-style hot sauce
- In 4-quart saucepan, heat 2 cups milk, water, and 1/8 teaspoon salt to simmering on medium-high. Whisk in grits. Cover; reduce heat to medium-low. Cook 10 minutes or until liquid is absorbed and grits are tender, stirring often. Keep warm.
- Meanwhile, in 12-inch skillet, cook bacon on medium-high 5 to 7 minutes or until brown and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate. Discard all but 2 tablespoons of fat in pan.
- To same skillet, add green onions, garlic, and 1/4 teaspoon freshly ground black pepper. Cook 2 minutes, stirring. Add red pepper; cook 2 minutes, stirring often. Stir in shrimp and remaining 1/3 cup milk; cook 5 to 6 minutes or until shrimp just turn opaque, scraping up browned bits. Remove from heat. Stir in bacon and hot sauce.
- To serve, spoon grits into shallow bowls; top with shrimp. Garnish with additional green onions and hot sauce, if desired.
See, four easy steps to some pretty legit shrimp and grits, and the whole meal only took about 45 minutes to prepare, pretty good for a week night meal after work! And especially good for those nights when your craving this delicious southern classic sans the epic kitchen production. Happy cooking, and enjoy!