If you’ve ever visited the American South, you might have heard of this dish. Shrimp and grits, a regional classic, might sound like an odd fit to those from other parts of the country. Grits alone can come off as odd: they’re essentially corn meal made into porridge, which might seem strange.
However, the dish has enduring popularity in the region and beyond. If you’re interested in trying this Southern favorite, try our recipe!
Southern-Style Shrimp and Grits
What You Need
- 1 cup of quick-cooking grits
- 1 cup of sharp white cheddar cheese
- 2 large garlic cloves
- 1/2 teaspoon of hot paprika
- 1/3 cup of snipped chives
- One pound of shelled and deveined shrimp
- 1/2 cup of canola oil
- 1 2/3 cups of baby spinach
- Salt and Pepper
- 1/3 cup of dry white wine
How to Make
Start with a medium sauce pan and get three cups of water boiling. Add the grits to the water slowly and give it a pinch of salt. Cover the mix and cook it on low heat. Stir it occasionally and cook the grits until they begin to thicken. This will take about 8 minutes or so.
Season to taste with salt and pepper, then stir the cheese, chives and chopped spinach to the grits. Stir the mix in and make sure the cheese melts! This should take a couple of minutes.
Next, get a large skilled out and heat half of the canola oil and garlic over medium-high heat. It should take about 30 seconds for this mix to get fragrant, and then you can add the shrimp and season it with paprika, salt and pepper. Then, cook the shrimp until they’re no longer translucent, which should take around two minutes. Add the wine, next, and cook until the shrimp is white throughout.
Finally, divvy the grits up into bowls and top with the shrimp. Serve warm for best taste! Pair with sweet tea for an authentic Southern meal! If you want something a bit more adult, add a bit of bourbon and honey to the sweet tea. Enjoy!