Julia's Simply Southern: Julia's Shrimp & Grits >

Sunday, January 10, 2016

Julia's Shrimp & Grits

There are numerous recipes for Shrimp & Grits. This is an easy recipe of flavorful shrimp and creamy grits. Not too spicy, just right. Shrimp & Grits is also referred to as breakfast shrimp. In the low-country of South Carolina coastal fisherman and families considered this a basic breakfast during the shrimp season. The dish is quite popular these days and you'll find it on dinner menus everywhere, even in the finest restaurants.


3 c Water
1 c Heavy Cream
1 c Grits, stone ground
1/2 stick Butter
1 tsp Salt
1/4 tsp Black Pepper
1 1/2 c Shredded Mozzarella Cheese

1 lb Shrimp, shelled
2 sticks Butter
1/3 c Lemon Juice
1 Lemon, thinly sliced
1/2 tsp Fresh Thyme
1/2 tbs Shrimp and Crab Boil, I used Zatarains
1/4 c Worcestershire Sauce
1/2 tbs Cayenne Pepper Sauce, I used Frank's Cayenne Pepper Sauce
2 tsp Salt
1/2 tsp Pepper
1 tsp Creole Seasoning
Parsley, for garnish (optional)

In a medium saucepan bring 3 cups of water to a boil, add 1 tsp salt and 1/3 tsp black pepper. When the water boils slowly add 1 cup of grits, stirring until they're all added to the water. Cover and reduce to simmer for 20 minutes or until the water has cooked down. Stir occasionally.

In a large skillet, add 2 sticks of butter, lemon juice, sliced lemon, thyme, shrimp and crab boil, Worcestershire sauce, cayenne pepper sauce, salt, pepper and creole seasoning. Over a medium heat bring to a simmer and allow to simmer for 20 minutes.

Back to the grits now - after the water has reduced some after about 20 minutes of simmering, add 1 cup of heavy cream. Allow to simmer another 15-20 minutes. At the end of cooking time add 1/2 stick of butter, stirring to melt into grits. Add cheese and stir to incorporate until grits are creamy. Remove from heat.

With a slotted spoon, remove sliced lemon from skillet sauce. Add shrimp to sauce in the skillet. The cold shrimp will reduce sauce temperature. Bring sauce back to a simmer and cook until shrimp have turned pink in color. This will take 10 - 15 minutes. Do no overcook shrimp. 

Serve by adding grits to a bowl and heaping amount of shrimp on top. If you like you may drizzle some of the sauce over the shrimp and grits. Garnish with parsley. 

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