Sunday, October 21, 2012

Shrimp and Grits

So this week we went to Charleston, SC to see my beautiful cousin and her now husband get married. They've been dating for a long time and live in DC, so I've had a chance to get to know them well as a couple and as people over past years.

We arrive to the house we were staying, just outside Charleston on the Isle of Palms. Coincidentally, I've been here many times. Brett's family does a family reunion on Isle of Palms every year. I highly recommend going if you have the chance!

Anyway, back to the whole story. So we arrive at the house and there is this big beautiful welcome basket waiting for us. And inside? Three big ol bag of grits.

So obviously, I decided to cook with them. And I mean, we were in low country, so obviously I had to make shrimp and grits! Now, I've never made shrimp and grits before. Yeah, yeah, I'm not a northerner at heart.

I searched the internet for inspiration because yeah, that's what I do. And I came across this recipe for Crook's Corner Shrimp and Grits. I made some modifications. Used skim milk rather than half and half. And I used all cheddar rather than the parm and cheddar. But basically the same recipe. And I will say it is absolutely amazing. The whole family chowed it down.

So if you're in the mood for low country cooking, shrimp and grits done this way is great. (Note: if you're looking at the portions when I'm cooking and thinking, this looks more than mine, it's because I doubled the recipe for all of the guests.)

Ingredients

Grits
2 C water
1 can fat-free low-sodium chicken broth
3/4 C skim milk
3/4 t salt
1 C grits
1 C shredded cheddar cheese
2 T butter
1/2 t Tabasco sauce
1/4 t white pepper
Shrimp
3 slices bacon
1 lb medium shrimp, peeled (you can devein if you want but it's not necessary)
1/4 t black pepper
1/8 t salt
1/4 C flour
1 C sliced mushrooms
1/2 C sliced green onion
2 garlic cloves
1/2 C fat-free low-sodium chicken broth
2 T fresh lemon juice
1/4 t Tabasco sauce
lemon wedge

Bring first 4 ingredients to a boil in a pot.


Gradually whisk in grits and reduce heat to simmer. Stir occasionally for 10 minutes or until they have thickened. 

Add the cheddar cheese and next 4 ingredients. Keep warm while you prepare the rest of the ingredients. 

In a large skillet, cook the bacon in a large skillet.

Cook until crisp and remove the bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet. 

Crumble the bacon and set aside.

Peel the shrimp and devein if you have the patience. I didn't devein most of mine and had no patience and they turned out great. Sprinkle the shrimp with pepper and salt and dredge in flour.

Using the reserved bacon fat, saut√© the mushrooms until they are soft, about 5 minutes. 

Add the green onion and stir for another minute. 

Mince the garlic and add to the green onions and mushroom with the shrimp. 

Cook for 4 minutes until the shrimp have mostly cooked through and then add the chicken stock, lemon juice and the tabasco sauce. 

Cook for another 2 minutes and scrape the bottom for any browned bits. 

Serve over the grits while still warm and enjoy some good ol southern deliciousness!

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