Dinner Tonight: Shrimp and Grits with Bacon
"If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it's shrimp and grits," Bobby Flay writes in Bobby Flay Cooks American.
Though I might trade Flay's Manhattan avenue for one of my Chicago streets—I'd probably pick State Street—I see no reason to disagree with him on the dish. It's definitely something to feel proud about. Though we may argue whether apple pie and hamburgers are more American, we can agree this dish is absolutely delicious—and unique.
Though the dish may have its roots in the South, I am certainly no stranger to grits. My parents even have a copy of my late grandmother's recipe for grits framed and hanging in their kitchen. At first I just didn't know why there needed to be anything else in the bowl. It sounded just a tad heavy. Cheese grits aren't exactly light, and the addition of bacon doesn't help matters. But that's what the shrimp is for. They lighten the whole dish—or at least appear to—making this patriotic dish easy to devour in minutes.
Shrimp and Grits with Bacon
- serves 4 -
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 large onion, finely diced
2 cloves garlic, finely chopped
2 cups milk
3 cups water
1 cup grits
1 1/2 cups cheddar cheese, finely grated
8 ounces bacon, chopped
20 medium to large shrimp, peeled and deveined
1/4 cup scallion, chopped
Salt and pepper
Procedure
1. Add the butter and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese and stir until it is melted. Season with salt and pepper and set aside.
2. Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil.
3. Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side.
4. Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper.
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20 Comments:
Oh how I wish the bf liked shrimp so I could really make this for dinner tonight...
annabanannas at 5:03PM on 02/04/09
This looks DELICIOUS. It actually made me salivate just looking at the picture.
Laurel E at 5:29PM on 02/04/09
I must nom this. It is my destiny.
onalark at 5:54PM on 02/04/09
david chang makes this dish at Momofuku in the East Village...it's unreal
dsoberman at 7:06PM on 02/04/09
OMG This looks soooo GOOD! must try must try!!
*For annabanannas: Just cook the shrimp, remove from pan. Then throw in some sliced chorizo (for your bf), brown, then remove from pan.Keep the meat seperate and add to each of your dinner plates!! Either way sounds YUMMY!!
natalie731 at 7:19PM on 02/04/09
I'm not hugely into grits, but my wife is and I officially have to make this.
ultraclay at 9:02PM on 02/04/09
Making this soon...mmmm
omnomnom at 12:09AM on 02/05/09
Sounds similar to Shrimp & Peppers over Cheese Grits from the River Road Recipes cookbook. I have made it several times, but it's been a while. Time to have it again.
Remander at 1:07AM on 02/05/09
Sounds so good - it's been a couple of months since I had this! I always use cayenne pepper in my shrimp & grits, though.
Junie at 9:04AM on 02/05/09
My daughter made this for me and it was freakin delicious !
onepercent99 at 6:16PM on 02/05/09
Looks darn tasty! I got this from Serious Eats and will try it not tonight, but soon. Thanks for sharing! dee@cookingwithdee.net
tdl1501 at 6:31PM on 02/11/09
@Remainder -- that's one of the best cookbooks EVER!
Editmom at 8:05PM on 02/11/09
This looks so tasty! I will be eating it soon, instead of just salivating while looking at the picture! Yummy!
sassy at 10:11PM on 02/11/09
I've made this before and garnished with chopped tomato, as well as the bacon, and it is soooo good! Lowcountry comfort food.
gourmetgal at 3:43AM on 02/12/09
"Roots in the South"? I believe grits are still a southern dish. They have not become a generic dish with "roots in the south" any more than any other foreign dish that has become appreciated in a new region. I grew up in NJ/NY and never saw a grit in my life until I was about 13 and my family took a road trip through the south on our way to Florida. These days I live in Atlanta and see grits plenty. Grits are as Southern as can be, and as far as I know the places that serve grits in the north are serving a southern dish, not a dish "with roots in the south." Tacos do not have "roots" in Mexico, as much as we may love them in the US these days. Paella does not have "roots" in Spain, Peking Duck does not have roots in Beijing (ha, you thought I was going to say Peking), etc.
And shrimp-and-grits is a dish peculiar to the coastal south ("the Lowcountry," as someone above pointed out). Even in Atlanta, shrimp-and-grits, as loved as the dish may be, is considered somewhat of an import from coastal areas.
We have not hijacked shrimp-and-grits and left the Lowcountry with nothing but "roots."
You and Flay can kiss my grits.
Lorenzo at 12:02PM on 02/12/09
OH YEAH!! I'm making this for dinner tonight!!
thank you thank you thank you for the recipe!
caramel at 5:12PM on 02/12/09
@Lorenzo
I don't think the author was intending to say that grits aren't a southern dish. That is precisely what the term "roots in" means; something is from somewhere. I don't think he meant that we Chicago has taken grits from the South. It is impossible to take a recipe from a part of the world and not also leave it there, so I have no fear that I will head across the Mason-Dixon line and nary a grit will be left thanks to us northerners and our stealin' recipes off the internet.
Furthermore, as a Philadelphian, we eat grits all the time, as do many Amish folk in the area who don't spend much time in the South, so I'm not entirely sure giving the South full credit is due. But if you really feel jipped, we have no problem sharing scrapple :)
jesswalker9 at 2:43PM on 02/13/09
I make this often. So tasty. My version has mushrooms and a little lemon juice, that really makes it zing! My recipe is posted here, have a look. Flfarmgirl. http://www.barnappetit.com
flfarmgirl at 7:49AM on 02/15/09
I had shrimp and grits for the first time last Fall at a friend's wedding and instantly fell in love. When I saw this recipe, I just had to make it! I lightened it up a bit using reduced fat cheese, turkey bacon, etc. but it turned out really well! Thanks for the recipe :)
You can see my version here:
http://thenotsoskinnykitchen.wordpress.com/2009/02/24/shrimp-and-grits-with-bacon/
thenotsoskinnykitchen at 5:03PM on 02/25/09
I made these tonight, they were great!
See my version
thehungrytraveler at 11:06PM on 08/11/09