Classic Charleston Breakfast Shrimp (AKA Shrimp and Grits) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the shrimp:
1 c. (or 1/2 lb) peeled shrimp
2 T. fresh lemon juice
Salt and cayenne pepper to taste
2 T. bacon grease (or olive oil, if you must)
1 small onion, finely chopped (about 1/2 c.)
1/4 c. finely chopped green pepper
2 T. all purpose flour
3/4 to 1 c. hot water or stock (shrimp, chicken or vegetable will work)
For the grits:
2 T. salted butter OR 2 T. unsalted butter plus 1/4 tsp. salt
2 c. water
1/2 c. stoneground yellow grits
1 to 2 c. milk, cream, water or stock
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Directions: |
Directions:To prepare shrimp: In a bowl, sprinkle shrimp with lemon juice, salt and cayenne and set aside. Do not let it sit for too long or the acid in the lemon juice can begin to “cook” the shrimp. Heat bacon grease in skillet and sauté onion and green pepper over medium heat until onion begins to become transparent, about 10 minutes. Sprinkle flour over vegetables and stir constantly for about 2 minutes, until flour begins to brown. Add shrimp and about ¾ c. water or stock, stirring constantly and turning shrimp so they cook evenly. Cook for another 2-3 minutes, or until shrimp are cooked through and gravy is uniformly smooth, thinning with water or stock if necessary. Do NOT overcook the shrimp as they can become tough and chewy! Serve immediately over grits. Yields two servings. Can easily be doubled to serve more.
To prepare grits: Drop the butter into water in a heavy bottomed saucepan and bring to a boil. Stir in grits, return to boil. Reduce heat, allowing grits to cook at a low boil for 10 minutes, or until grits are very thick and have absorbed most of the water. Stir occasionally to prevent sticking.
Add about ½ c. of milk to the pot and turn the heat down even more. Simmer for 10 minutes. As liquid absorbs, add more liquid until desired consistency is reached. Cook at least one hour. |
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Personal
Notes: |
Personal
Notes: My grandparents have lived in Charleston, South Carolina for over 20 years. For as long as I can remember, I’ve been eating shrimp and grits at their house for breakfast when I visit them. It wasn’t until I mentioned it to some of my South Georgia friends when I realized that this is not as common of a dish as I thought! It is very common in the “low country” area of South Carolina and I may be biased, but my grandmother’s recipe is the best I have ever had, and doesn’t compare to any restaurant version. You do not necessarily have to take the extra time to make the creamy grits recipe, but I am telling you it is worth it and doesn’t hold a candle to instant grits!
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