Shrimp and Grits
If you are from the south, you KNOW what Shrimp & Grits are. If you are from the north, you probably have never heard of grits. Everyone thinks grits are the same as Cream of Wheat or Farina. I am from the north and south, and I can tell you they are completely different. It took me a long time to try grits. I don’t know why, but I was a Cream of Wheat girl. Cream of Wheat tends to be finer in texture compared to grits that are a little more course. People from the north put butter, cinnamon, and sugar or maple syrup on their Cream of Wheat. In the south, you top your grits with butter, salt, and pepper and possibly cheese. Both my daughters grew up on Cream of Wheat and grits, and we all enjoy both.
Do you crave a good, restaurant style shrimp & grits? Would you like to make it at home, and think to yourself, that is REALLY good! Then I have the best of both worlds. It takes about 45 minutes including the prep time. However, it is WELL worth it! I have been told that mine is one of the top Shrimp & Grits that my friends and family have had. However, my secret it is semi-homemade thanks to Gullah Gourmet and their Shrimp and Grits package. Now, this item that I use comes in a cloth bag with two shrimp pictured on the front with the grits and the gravy mix in it. It is the one that you have to read the directions carefully because it is as though it was written Cajun style. You can find these at specialty stores or even on Amazon. One bag serves four with large portions and five people with smaller portions. Although the mix is great on its own, I like to “fancy it up” a bit and make it a bit more homemade. First, I cook about 4 to 5 slices of bacon until it is crispy and easy to crumble. Then, I cook the onions (white and green onion), mushrooms, and green peppers in the bacon fat for added flavor. When that is cooked, I add the shrimp to that mixture and cook until they just turn pink. Then I add that wonderful pot of flavor to the gravy mix that is already on the stove and heated up. The grits come plain. I add more flavor by adding either a container of your favorite kind of store-bought pimiento cheese (spicy or plain) or a combination of cubed smoked Gouda and grated parmesan cheese to the grits along with some butter, and salt and pepper. I serve the shrimp and gravy mixture over the grits. It is DELICIOUS! For another variation or added topping, I sometimes heat up a can of Margaret Holmes seasoned collard greens and serve a scoop on top as well or serve it on the side. This is optional, but I thought I would mention it in case it interests you and really want to get a taste of the south!
Shrimp and Grits
1 (11 oz.) bag of Gullah Gourmet Shrimp and Grits
½ of a small white onion, finely chopped
4 green onions, sliced thin
8 oz. package sliced portabella mushrooms
1 green pepper, diced
4 to 5 slices of bacon
1 ¼ lb. peeled and deveined shrimp, rinsed in cold water
1 cup cubed smoked Gouda cheese
¾ cup grated parmesan cheese or 1 large package of pimiento cheese (in place of the Gouda and parmesan)
Butter
Salt and pepper to taste
1 large can of your favorite collard greens such as Margaret Holmes (optional)
Wash and prepare all the produce. Follow the instructions for starting the grits and the gravy on the back of the shrimp and grits bag. Make sure your gravy pot is big enough for the gravy and the shrimp mixture. Meanwhile, in a large skillet, cook the bacon until it is crispy. Set aside and dry on paper towels. Then crumble. Keep the bacon fat in the skillet and add the onions, mushrooms, and green peppers. Cook until the onions are translucent (clear) and the green peppers are dark green. Add in the shrimp and cook 3 to 5 minute or until they have completely turned pink. Add the shrimp mixture to the gravy mixture on the stove. Meanwhile, in the last 10 minutes of cooking the grits, add in the cheeses and continue stirring until melted. Add salt and pepper to taste and about 1 tablespoons of butter. Taste, if needed, add more salt and pepper. Stir occasionally until the grits are creamy. To serve, grab a bowl and ladle two large scoops of grits, top with the gravy/shrimp mixture and crumbled bacon. If you desire, top with a scoop of collard greens or serve the collard green on the side in a separate bowl.
Shrimp and Grits
Ingredients
- 1 11 oz. bag of Gullah Gourmet Shrimp and Grits
- ½ of a small white onion, finely chopped
- 4 green onions, sliced thin
- 8 oz. package sliced portabella mushrooms
- 1 green pepper, diced
- 4 to 5 slices of bacon
- 1 ¼ lb. peeled and deveined shrimp, rinsed in cold water
- 1 cup cubed smoked Gouda cheese
- ¾ cup grated parmesan cheese or 1 large package of pimiento cheese (in place of the Gouda and parmesan)
- 1 tbsp. butter
- Salt and pepper to taste
- 1 large can of your favorite collard greens such as Margaret Holmes (optional)
Instructions
- Wash and prepare all the produce.
- Follow the instructions for starting the grits and the gravy on the back of the shrimp and grits bag. Make sure your gravy pot is big enough for the gravy and the shrimp mixture.
- Meanwhile, in a large skillet, cook the bacon until it is crispy.
- Set aside and dry on paper towels. Then crumble.
- Keep the bacon fat in the skillet and add the onions, mushrooms, and green peppers. Cook until the onions are translucent (clear) and the green peppers are dark green.
- Add in the shrimp and cook 3 to 5 minute or until they have completely turned pink.
- Add the shrimp mixture to the gravy mixture on the stove.
- Meanwhile, in the last 10 minutes of cooking the grits, add in the cheeses and continue stirring until melted.
- Add salt and pepper to taste and about 1 tablespoons of butter.
- Taste, if needed, add more salt and pepper. Stir occasionally until the grits are creamy.
- To serve, grab a bowl and ladle two large scoops of grits, top with the gravy/shrimp mixture and crumbled bacon. If you desire, top with a scoop of collard greens or serve the collard green on the side in a separate bowl.