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Ingredients
- 3½cups water
- ¾cup regular grits (do not use instant quick-cooking grits)
- Salt to taste
- 1pound fresh shrimp in the shell
- 12drops Tabasco
- 6ounces finely grated sharp Cheddar cheese
- 3tablespoons butter
- 2½ounces finely diced bacon, about ½ cup
- ¼cup corn, peanut or vegetable oil
- 1cup finely chopped scallions, including green part
- 6ounces mushrooms, thinly sliced, about 3 cups
- 1clove garlic, finely minced
- Juice of 1 lemon
- ¼cup finely chopped parsley
Nutritional analysis per serving (4 servings)
672 calories; 45 grams fat; 17 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 39 grams protein; 1227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to boil and gradually add the grits, stirring. Add salt. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done.
- Step 2
Meanwhile, shell and devein shrimp and put in a bowl. Set aside.
- Step 3
When grits are cooked, remove from heat. Stir in 6 drops of Tabasco sauce, the cheese and butter.
- Step 4
Place two heavy skillets on the stove. Add the diced bacon to one skillet; pour the oil in the other. Cook the bacon, stirring, until it starts to brown. Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes. Add scallions and cook briefly.
- Step 5
As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir.
- Step 6
Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco. Stir to blend.
- Step 7
Spoon equal portions of the cheese grits onto six hot plates. Spoon equal portions of the shrimp and mushroom mixture over each serving. Serve immediately
Private Notes
Comments
Some may think of this as Craig Claiborne's shrimp and grits. If you're from Chapel Hill, you'll think of this as Bill Neal's shrimp and grits, of Crook's Corner. Regardless, it satisfied two Southerner's need for a taste of home!
In terms of cooking, however... The grits didn't need nearly so long to cook as the recipe suggested -- they were completely done in about 15 minutes. Also 1/4 oil is too much for the mushrooms. 2 T was plenty. So yum!
A substitution for those who don’t eat bacon is chipotles in adobo. Omit the cayenne pepper and add diced chipotles to taste to both the grits and the shrimp.
The ingredient list clearly states "shell and devein the shrimp."
Shrimp’n’Grits can be heavenly or meh. I often order it in seafood restaurants and probably have tried close to a dozen recipes to make at home. Some hits, some misses. But this one, for me, reigns supreme. It is simple and delicious. The sautéed mushrooms and cheesy grits are non-negotiable. I make stone-ground grits with homemade chicken stock, half’n’half, and sharp cheddar cheese. Sometimes I substitute cubed baked ham for the bacon. If you can, use wild-caught American shrimp and don’t let them sit in your hot skillet for more than 3 or 4 minutes total. Bon Appétit.
The original recipe calls for white pepper and nutmeg. Makes a big difference.
I would add a chopped jalapeño to mushrooms next time. Bland as is.