Passport & Plate - Carolina Shrimp and Grits
USA | Friday, March 6, 2015 | 4 photos
Ingredients
1 cup of coarse white grits (I use Anson Mills, but there are many places you can get them)
2 1/2 cups of water
2 cups of water
3 tbsp of butter
Salt and pepper to taste
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1 lb. of shrimp
3-4 slices of bacon, chopped
1 tbsp of butter (if needed)
1/4 cup of flour
1 1/4 cups of sliced mushrooms
2 garlic cloves, minced
2 tsp lemon juice
1/2 - 1/4 tsp of cayenne
1/4 cup thinly sliced scallions
Salt and pepper to taste
How to prepare this recipeCombine dry grits with 2 1/2 cups of water in a medium sized saucepan. Stir. After grits settle, skim off and discard the chaff and hulls with a fine strainer or cheesecloth. Cover and let grits soak overnight.
The next day, bring the grits and water to a simmer, stirring constantly with a wooden spoon for approximately 6 or 7 minutes. Reduce the heat to low and cover the pan. Meanwhile, heat 2 cups of water in a small saucepan. As the cooking grits soak up existing water and become thick enough to support the spoon upright (every 10 minutes or so), add about 1/4 cup of the hot water and stir. After all hot water is added, cover and cook for 50 more minutes, or until grits are creamy and tender. Add butter, salt, and pepper to taste.
About 20 minutes before the grits are finished, cook the bacon in a skillet until crisp. Remove from pan and drain on paper towels, reserving the bacon fat (adding butter if needed) to give you approximately 2 tbsp left in the skillet.
Toss the shrimp in the flour, remove excess, and cook the shrimp in the bacon fat over medium-high heat, just until they begin to turn pink (1 minute or less). Toss in mushrooms, cooked bacon, and garlic and cook for an additional minute or so. Add lemon juice, scallions, and sprinkle with the cayenne, giving it one more stir. Remove from heat. Salt and pepper to taste.
Spoon a generous portion of grits on to each plate or bowl, topping with the shrimp and bacon mixture. Or you can simply serve buffet style, allowing your guests to serve themselves as they please.
The story behind this recipeYou smell the sweet fragrance of blooming gardenias and hear the clip-clop of a passing horse drawn carriage. Graceful live oaks draped in Spanish moss create shady patches in gardens tucked behind wrought iron gates and shimmering fountains call you to come in for a quick splash. Your skin is flushed and hair curly from the hot humid air and your flips flops slap the bottoms of your feet with each step. As the sun beats down, you picture in your mind the bounty that awaits you just a few steamy blocks ahead: a group of good friends, a cool Bloody Mary, and a beautiful plate of fresh shrimp and creamy white grits. It’s time for Sunday brunch in the Carolina Lowcountry.
Ah, shrimp and grits. A simple sounding concoction, but there are endless possibilities. Over the years, I've tried numerous variations, from tried and true classics to the recipes of my favorite cutting edge chefs. Some folks like cheese, some like peppers and onions, while others add tomatoes. Sometimes I’ll tailor the dish according to ingredients I have on hand, similar to what you might do with a soup or casserole. I like it all, but this version is my favorite as it’s simple and shows off the flavor of the main ingredients. Now that I live far away, I only make it for myself and a few friends on special occasions, though they don’t seem to get as excited about it as I do.
Growing up in Charleston, one can become spoiled by the availability of local seafood, fresh produce, and a culinary legacy that reaches back hundreds of years. The confluence of Native American heritage and the cooking ways of African slaves merged with the traditions of European settlers to create a unique food culture—shaped by the landscape and climate of one of the most beautiful places on the planet.
Corn meal battered catfish, salty boiled peanuts, creamy she-crab soup, juicy okra and tomatoes, crispy golden hush puppies...Somebody stop me before I jump in the car and head down south. It’s really too cold here anyway.
