Northern living, southern craving… Shrimp and grits for breakfast is our US equivalent of the flavorful chicken soup that fuels mornings all over Southeast Asia, and I need all the warmth I can get right now. While the humble low country staple has been elevated to include all kinds of additions from smoked sausages to mushrooms and fresh truffles, I always turn to this simple recipe from my reliable Gourmet magazine.
The creamiest grits are achieved with a lot of stirring, slow cooking, and of course a generous amount of butter. Add a little bit of salt and you could easily eat a bowl on its own – it’ll beat any savory porridge you’ve had before.
Shrimps are gently simmered in a buttery sauce flavored with onions and garlic – nothing else so you get all the ingredients to really shine.
This is a classic as it was meant to be eaten at the start of your day. Nourishing, soul satisfying, and so rich in flavor you’ll never miss any of the latest shrimp and grits variations and the fact that it has no cheese!
Equally delicious for dinner too, it begs to be sopped up with a fresh biscuit if you have some though my grits did a fine job as the perfect vehicle. Enjoy!
| Cook Time: | 75 min |
| Total Time: | 75 min |
| Category: | Breakfast/Brunch |
| Cuisine: | Southern |
| Yield: | 8 servings |
2. Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
3. Prepare the shrimps while the grits cook: Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.
4. When the grits are ready, stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
5. *Notes: If you can't find stone-ground grits, use regular grits (but not quick-cooking). Regular grits will take less than half the time to cook. Grits are at their creamiest right after they are made but can be made up to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, break congealed grits into pieces and whisk in enough boiling water to loosen (up to about 1 cup). Heat over low heat, stirring constantly.
4 cups water
4 cups whole milk
2 cups white stone-ground grits
1/2 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt
For the shrimps:
3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 pounds medium or large shrimp, peeled and deveined
1/2 to 1 cup water
