Are you ready to transport your taste buds to the charming streets of Charleston, South Carolina? This Shrimp and Grits recipe captures the essence of Lowcountry cuisine, offering a delicious and surprisingly easy meal perfect for a weeknight dinner or a special occasion. Forget complicated restaurant versions; this homemade recipe is achievable even for beginner cooks, delivering a rich and satisfying dish bursting with flavour. Get ready for a culinary adventure!
Ingredients:
This recipe serves 2-3 people. Adjust quantities as needed.
For the Grits:
- 1 cup stone-ground grits (coarse or medium grind works well)
- 4 cups water or low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional, but highly recommended!)
- 1/4 cup heavy cream (optional, for extra creaminess)
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon Cajun seasoning (adjust to your spice preference)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Preparing the Grits:
- Bring the water (or broth) to a boil in a medium saucepan. Slowly whisk in the grits, ensuring no lumps form.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the grits are creamy and tender, stirring occasionally to prevent sticking.
- Stir in the butter, salt, pepper, and cheese (if using). If adding cream, stir it in during the last few minutes of cooking.
Cooking the Shrimp:
- While the grits simmer, heat the olive oil in a large skillet over medium-high heat.
- Add the onion and bell pepper and sauté for 3-5 minutes, until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Sprinkle the flour over the vegetables in the skillet and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook for 2-3 minutes, or until the sauce slightly thickens.
- Stir in the heavy cream, Cajun seasoning, and lemon juice. Season with salt and pepper to taste.
- Return the shrimp to the skillet and coat with the sauce. Simmer for another minute to allow the flavors to meld.
Serving your Delicious Shrimp and Grits:
Spoon the creamy grits onto plates and top generously with the shrimp and sauce. Garnish with chopped green onions for a pop of color and freshness. Enjoy your taste of Charleston!
Tips for the Best Shrimp and Grits:
- Stone-ground grits: For the most authentic flavor, use stone-ground grits. They have a slightly coarser texture and a nuttier taste.
- Don't overcook the shrimp: Overcooked shrimp will be tough and rubbery. Cook them just until they turn pink and opaque.
- Adjust the spice: Feel free to adjust the amount of Cajun seasoning to your liking. If you prefer a milder dish, use less seasoning.
- Garnish generously: Fresh herbs, a squeeze of extra lemon juice, or a sprinkle of Parmesan cheese can elevate the dish.
Variations:
- Spicy Shrimp and Grits: Add a pinch of red pepper flakes to the shrimp sauce for an extra kick.
- Andouille Sausage Shrimp and Grits: Add cooked andouille sausage to the shrimp and vegetable mixture for a richer, smokier flavour.
- Cheese Grits variations: Experiment with different cheeses like Gruyere, Fontina, or a blend of your favorites.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (depending on ingredients and portion size) Protein: 30-40g Fat: 25-35g Carbohydrates: 40-50g
This Shrimp and Grits recipe is a guaranteed crowd-pleaser, offering a healthy balance of protein, carbohydrates and flavor. It's a quick dinner idea that's perfect for a cozy night in or impressing guests. Enjoy!