Shrimp and Grits
Hey y’all! We are enjoying a ladies weekend in Charleston, South Carolina this week! So many things to see, so many things to do, and so many great places to eat. And our trip inspired this week’s face off, the quintessential dish of Charleston, Shrimp and Grits. One of my personal favorites, every time I am visiting my parents I get Shrimp and Grits from a different restaurant because I am determined to find the best in the city.
Charleston is truly a foodie city. Around every corner you can find a restaurant with great food and ambiance. But making a great meal at home can be just as easy. Finding local produce, seafood, and meat is easy, it would be hard to not use local fare. Having a year round growing season helps out and the culture of local food is engrained in many of the restaurants around the city. Local shrimp and plantation grits were the main attraction of my dish, and they couldn’t have been easier to make. Adding in cheese, butter, salt and pepper helped to flavor the grits, and then the shrimp was tossed with a bit of hot sauce to spice up and add a bit of acid. Top with more hot sauce if you like, a bit of herbs or more cheese, and you are ready to enjoy one of the signature southern dishes.
1 c grits
2 c organic chicken or vegetable stock, low sodium if possible
2 1/2 c water
1 tbsp butter or oil
1 tsp salt
1/2 c Parmesean Cheese
1 lb shrimp, deveined and peeled
1 small red pepper, sliced
1 small green pepper, sliced
1 small yellow onion, or half a medium, sliced
Salt and Pepper
Mix the first 5 ingredients together in a large pan. Let come to a boil, then turn down and let simmer for 60 minutes, stirring frequently so the grits don’t stick to the bottom of the pan. Half way through cooking, add the cheese, and season again with salt and pepper to taste.
About 15 minutes before the grits are done, add the 1 tbsp of olive to another large sauce pan, heat over medium heat until shinny. Add the onions and sauté for about 3 minutes. Next add the peppers and sauté for another 3 minutes. In a bowl, have the shrimp, a touch of olive oil and a few dashes of hot sauce, mix and let set for a minute or two, then add to the pepper and onion mix. Cook until the shrimp turn pink, about 3-5 minutes, while stirring.
In a serving bowl, put the grits and top with the pepper, onions and shrimp. Serve immediately.