This dish may sound like a gimmick, but grits and tortillas actually are a corny match made in heaven. Shrimp provides a pop of texture and juiciness to each bite.
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Grits are a breakfast staple, and this simple baked egg dish takes this creamy comfort food and adds a quick sauté of tomatoes and bacon to bring some brightness to this quick and easy brunch.
A seamless union of land and sea, shrimp and grits just may be the perfect example of lowcountry cuisine. Briny shrimp tossed in butter, cream, or tomato-y gravy are a graceful foil to sweet, earthy grits. The dish itself has been around at least since the early 20th century and as such has spawned many variations. Some are totally bare-bones, containing only shrimp, butter, and grits, while others include bacon, tomatoes, and spice. Matt and Ted Lee's version in The Lee Bros. Charleston Kitchen is more akin the latter.
According to Matt and Ted Lee, older Charlestonians refer to cooked grits at "hominy," despite the difference between this dish and the larger nixtamalized corn used in Mexican cooking. These grits are the the bed for the Lee brothers' shrimp in their classic Shrimp and Grits recipe in their Charleston Kitchen cookbook.
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
Ham and grits make an ideal morning after brunch when you've spent too much time on a bar stool the night before.
Grits two ways: as a classic cheesy porridge and a crust for fried fish.
Texas Eats is full of plenty of wonderful recipes for the seasonal specialty that are Texas shrimp, and one of our perennial favorites is Shrimp and Grits, otherwise known as breakfast shrimp. You can't really go wrong with sweet shrimp served over smooth grits, but Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic, creating a pan sauce that's pretty over the top. And those grits? Well, let's just say that those are the grits of Southern breakfast dreams.
This classic Southern dish is a base of creamy cheese grits topped with shrimp and spinach in a light sauce.
According to Andrew Carmellini's new cookbook American Flavor, his Northern upbringing doesn't exactly give him license to mess around with a Southern staple like grits. But lucky for us, he decided to go ahead and tackle them anyway. The green here comes from scallions, cilantro, and bright and spicy canned green chiles all buzzed together before being stirred into the creamy grits.
The grits come out creamy and rich. They're the perfect base for full-flavored greens, which are boiled first then sautéed in sausage fat. Yum. Since you're already going for real grits, try to track down some good andouille, or, at the very least, another fine smoked sausage.
I don't need much of an excuse to make another version of shrimp and grits. It's one of my favorite dishes. But I was really interested in this variation from Nathalie Dupree in Cooking with Les Dames D'Escofier. The recipe is not light, as it features whole milk and heavy cream. Oh, and did I mention the butter and cheese?
The stories that preface the recipes that Molly O'Neill collected for One Big Table are so engaging that, somehow, they make the recipes taste even better. This Southern classic of Creamy Grits and Chard is fantastic on its own—spicy, vinegary greens ladled over buttery grits—but it gets even better when you read about the South Carolina origins of the recipe.