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Shrimp and Grits at home

12 Feb
Shrimp and Grits at home

Ever since our trip to the Denver Biscuit Company I have been wanting to try my own Shrimp and Grits recipe. I’ve made biscuits many times in the past, but not as large or as delicious as those mile high biscuits!

I spent several hours researching shrimp and grits recipes. Yes, I said hours. One of my favorite parts of food is learning the history and comparing seasonings and techniques to find the most authentic and historical recipes. I may opt to cook a more simplified version, but I do the research.

I took parts of what I think were three different shrimp and grits recipes. The grits recipes were all very similar, so that was the easy part.

While the final result was good it wasn’t great. The biscuit recipe I chose was a huge hit with the whole family. The flavor was as good as the biscuits from DenBisCo. They were not seven inches tall, but they were thicker than my iPhone (past biscuit experience gone wrong) by at least an inch! The grits were delicious. I love grits every way I have ever had them, and these were no exception. The shrimp was not as good as at the restaurant, but I took a shortcut with the shrimp themselves, and cut the spiciness of the sauce so that the family could at least try it, if not appreciate it. As it goes with trying to feed a family, not everyone has the same palette for seasonings. Or, you might just have some downright picky eaters! I made eggs over easy for the non-picky eaters.

The Hubs really liked the combination. He had seconds of the shrimp and grits. All of the girls had a second biscuit. I will give you the link to the biscuit recipe I used (Thank you, it was awesome) and I will post my Shrimp and Grits recipe.

Here is where I found the buttermilk biscuit recipe. I did not use the food processor.

http://southern.food.com/recipe/southern-buttermilk-biscuits-26110

One quick note about the shrimp and grits; I used quick grits. Of the probably 25 recipes I read, most of them called for quick grits. One more quick note; I bought already cooked and peeled shrimp. Peeling shrimp makes my hands break out in a rash and I hate wearing gloves to prevent the rash.

If I were to make this again I might add some salty pork product (ham, bacon, sausage, pancetta) even though I do not ordinarily eat pork. I believe it would have added some much needed flavor and color. Also, if I were to make it again and my family wasn’t going to be eating I would make it spicier. All in all it was a good first attempt and I was thrilled with the result (especially the biscuits).

If you have the time and inclination to try this little morsel (or big bite) you definitely should. Also, if you have a great Shrimp and Grits recipe, please share it with me.

 

Shrimp and Grits

  • 1 cup chicken broth
  • 1 Tablespoon butter
  • ½ cup half and half
  • 1 ½ teaspoon tomato paste
  • 1 cup sharp cheddar cheese (shredded)
  • 1 pound shrimp (as per above, I used pre-cooked, peeled)
  • 4 Tablespoons butter (melted)
  • 1 clove garlic (minced)
  • ½ teaspoon red pepper
  • ½ teaspoon paprika
  • ½ teaspoon Old Bay Seasoning
  • 1 Tablespoon butter
  • 1 clove garlic (minced)
  • 1 Tablespoon all-purpose flour
  • 1 ¼ cups chicken broth
  • 1/3 cup half and half
  • ½ Tablespoon Worcestershire sauce
  • ½ teaspoon red pepper sauce
  • ¼ teaspoon ground white pepper
  1. In a saucepan bring 1 cup chicken broth and 1 Tablespoon butter to a rapid boil. Slowly add the grits, whisking continuously. Continue stirring constantly, over medium-low heat for five minutes. Add the half and half, tomato paste and cheese and continue to stir for 2-3 minutes until mixture is smooth and creamy. Cover and set aside.
  2. In a large glass bowl melt 4 Tablespoons butter in microwave. Add red pepper, paprika, and Old Bay seasoning. Mix well and add shrimp. Toss to coat. Set aside.
  3. In a large skillet melt 1 Tablespoon butter. Add garlic and stir until lightly browned. Stir in the flour to make a roux. Add in the chicken broth and whisk constantly until smooth. Stir in half and half and continue stirring until slightly thickened. Whisk in the Worcestershire sauce and pepper sauce. Turn heat to low and add in shrimp.
  4. Spoon the grits over the biscuit, split or whole. Top with shrimp and sauce, and a fried egg if desired.

 

 
3 Comments

Posted by on February 12, 2014 in Breakfast Recipes, Brunch Recipes

 

Tags: , ,

3 responses to “Shrimp and Grits at home

  1. Kate @ Did That Just Happen?

    February 12, 2014 at 8:16 pm

    Ok, never had tomato paste in my grits! I’ll skip that step, but I think I’ll have to make grits soon.
    Oh, and everyone uses quick grits. 🙂 Just and good and a lot less work!

     
    • ortsofsorts

      February 13, 2014 at 5:53 am

      I thought it weird that so many of the recipes I read called for tomato paste! I’ll omit when I make again! I’m SOOOO glad to hear that it’s ‘ok’ to use quick grits. I kept thinking back to the movie “My Cousin Vinnie” and no self-respecting Southerner would use quick grits!

       
      • Kate @ Did That Just Happen?

        February 13, 2014 at 7:44 am

        hahahahahaha! Yes! Here’s the secret. We all have a container of real grits, but hidden behind it is the quick grits that we use! I’ve given up on hiding the fact that we’ve all used quick grits since they were invented! 🙂

         

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