Shrimp and Smokey Grits
*Please note...I rarely measure ingredients so the measurements are approximate and can be adjusted according to taste. Start with less, wait, taste, add more, wait a bit, taste, repeat. As my Mom would say, "The important step between adding, tasting, and adding more is the waiting part. You have to let the ingredients marry a bit."* Please feel free to contact me with questions.
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- 6 c
- chicken broth
- 2 c
- grits, quick-cooking (i know, a sin, but it makes the cook time less)
- 11/2-2 lb
- uncooked shrimp, peeled, deveined, and tailed, chopped in large chunks*
- 1 c
- smoked gruyere** (add more, to taste)
- 1/4-1/2 tsp
- garlic powder
- 1 medium
- onion, diced (i use sweet onions, like a vidalia)
- chicken broth, extra on hand in case the grits get too thick
- 1 stick
- butter, room temperature, cut into chunks
- salt and pepper, to taste
- olive oil
Add butter, cheese, onions, and shrimp. Stir frequently to keep everything melting and mixing in.
*I chunk the shrimp and stir them into the grits when I serve as a side.
When I serve as a main or an starter, I leave the shrimp whole. I pan sauté the shrimp in a little olive oil with garlic, salt, and pepper. Arrange on top of the grits 3-4 shrimp per serving. Garnish with a little grated cheese and sliced green onion.
**Use sharp cheddar and crispy, pan fried bacon lardons in place of the smoked Gruyere for a different flavor.