Cheese Options For The Perfect Shrimp And Grits

Shrimp and grits is a Southern staple, a classic, and the ultimate Southern comfort food. It is a harmonious and flavorful concoction that marries creamy grits, succulent shrimp, and bold creole seasoning and flavours.

The grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end. The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions.

The best cheeses to use for shrimp and grits are sharp cheddar, cream cheese, Gruyère, and Parmesan.

How to cook the shrimp

Firstly, if you are using frozen shrimp, be sure to defrost them before cooking. It is also important to buy raw shrimp for this recipe, as pre-cooked shrimp will become rubbery and overcooked.

Next, peel and devein your shrimp. This is important for both taste and texture, and it will also make the dish easier to eat.

Now, season your shrimp. You can use a variety of spices, such as Old Bay seasoning, Italian seasoning, garlic powder, and smoked paprika. You can also simply season with salt and pepper, or add other spices such as cayenne or chilli powder for heat.

After seasoning, heat some olive oil or butter in a pan over medium-high heat. You can also use bacon grease or shrimp stock for extra flavour.

Once the oil is hot, add the shrimp to the pan. Cook for around 2-3 minutes on each side, or until the shrimp are pink and tender. Be careful not to overcook the shrimp, as they will become rubbery.

Finally, remove the shrimp from the heat and add any additional ingredients to make a sauce, such as butter, chicken stock, or cream. You can also add in other ingredients like garlic, green onions, or parsley at this stage.

Your shrimp are now ready to be served on top of your creamy, cheesy grits!

How to cook the grits

Ingredients:

• Stone-ground grits (white or yellow)
• Chicken broth/stock
• Milk
• Butter
• Cheese (sharp cheddar, cream cheese, or a mix of both)
• Salt and pepper

Method:

First, cook the grits. Bring some chicken broth/stock and milk to a gentle boil in a medium-sized pot. Add a pinch of salt, then slowly pour in the grits while stirring with a wooden spoon. Continue to stir and pour gradually to avoid any lumps. Once all the grits are incorporated, turn the heat down to a low simmer and cook for 10-15 minutes, or until soft and creamy. Cover and set aside.

Next, add the cheese and butter. Stir in the cheese and butter until melted, then season with salt and pepper to taste.

Finally, serve. Spoon the grits into a shallow bowl and add your shrimp and sauce on top.

Tips:

• If you're pressed for time, you can use quick-cooking or instant grits instead of stone-ground, but the texture will be different.
• For a traditional Southern recipe, use white grits.
• For extra richness, add a little butter to the grits.
• If you don't have chicken broth, you can use water instead.
• If you don't have milk, you can use all chicken broth/stock to cook the grits.
• If you're dairy-free, omit the cheese and butter, and use all chicken broth/stock instead.

How to combine the shrimp and grits

How to Combine Shrimp and Grits

Ingredients

Firstly, you'll need to gather your ingredients. For the grits, you'll need:

• Stone-ground corn grits (soaked for 10 minutes to speed up cooking)
• Butter
• Heavy cream
• Shredded cheddar cheese (or grated Parmesan)
• Salt and pepper

For the shrimp, you'll need:

• Bacon
• Shrimp (raw, fresh or frozen, and deveined)
• Aromatics (green bell pepper, scallions/green onions, and garlic)
• Tomatoes (canned diced tomatoes)
• Creole or Cajun seasoning
• Hot sauce
• Lemon wedges (optional)

Cooking the Grits

Start by bringing a mixture of water and grits to a boil in a large saucepan. Take the saucepan off the heat, cover, and let the grits soak for about 10 minutes. This jump-starts the cooking process and helps the grits cook faster.

After the grits have soaked, return the saucepan to medium-high heat and bring it back to a boil. Boil uncovered, stirring occasionally, until all the water is absorbed and the grits are tender. This should take around 15-25 minutes.

Once the grits are tender, finish them by adding in butter, cream, and cheese. Stir until everything is well combined, and season with salt and pepper to taste.

Cooking the Shrimp

While the grits are cooking, you can start preparing the shrimp. Cook the bacon in a large skillet over medium heat until browned and crisp. Remove the bacon from the skillet and set it aside, leaving the bacon grease in the pan.

In the same skillet with the bacon grease, cook the aromatics (bell pepper, scallions/green onions, and garlic) over medium heat until the pepper is crisp-tender. This should take around 2 minutes.

Next, add in the canned diced tomatoes with their juices, Creole or Cajun seasoning, smoked paprika, and a small amount of sugar. Bring this mixture to a simmer and cook for about 3 minutes, stirring occasionally.

Finally, add the shrimp to the skillet and cook until they are opaque and just cooked through (about 3-4 minutes). Add the cooked bacon and a few dashes of hot sauce to the shrimp mixture, and stir to combine. Taste and season with salt and pepper as needed.

Serving

To serve, divide the grits between serving bowls and top with a generous spoonful of the shrimp mixture. Sprinkle with sliced scallion greens and serve with hot sauce and lemon wedges on the side, if desired.

Tips and Variations

• Timing is crucial when making shrimp and grits. Try to time it so that the grits and shrimp finish cooking around the same time, as the dish is best served immediately.
• If you're short on time, you can use quick-cooking grits, but they won't have as much flavor as stone-ground grits.
• For a pescatarian version, cook the grits with shrimp stock. You can make a quick shrimp stock by simmering shrimp shells in water with a pinch of Cajun seasoning, then straining out the shells.
• For a sausage version, add chunks of Andouille sausage when sauteing the shrimp.
• For a tomato version, dice an onion, green bell pepper, and plum tomatoes and saute until softened before adding the shrimp.
• To make the dish dairy-free, use chicken stock instead of milk and omit the cheese.

How to adapt the recipe to personal preference

Shrimp and grits is a classic Southern dish that can be adapted to suit your personal preference. Here are some tips on how to make it your own:

Cheese

The type of cheese you use in your shrimp and grits can make a big difference in the overall flavour. While cheddar is a popular choice, you can also experiment with other varieties like Gruyère, cream cheese, Gouda, or Parmesan. Feel free to mix and match to find the perfect combination for your taste buds.

Spices and Seasonings

Spices and seasonings can take your shrimp and grits to the next level. Old Bay seasoning, Italian seasoning, garlic powder, smoked paprika, and cayenne pepper are just a few options to consider. Don't be afraid to get creative and experiment with different combinations to find your favourite blend.

Meat

While shrimp is the star of the show, you can also add other meats to your dish. Bacon is a classic choice, but you could also try andouille sausage, chorizo, or tasso ham for a heartier meal. If you're looking for a meat-free option, simply sauté your shrimp in olive oil or butter instead of bacon fat.

Vegetables

Vegetables can add a nice crunch and freshness to your shrimp and grits. Green onions, scallions, parsley, and garlic are commonly used, but you can also try mushrooms, bell peppers, or spinach for some extra colour and nutrition.

Liquids

The liquids you use to cook your grits can also be customised to your preference. Chicken broth, milk, and heavy cream are popular choices, but you can also use water or wine for a slightly different flavour profile. If you're feeling adventurous, you can even try infusing your chicken broth with shrimp shells and mushroom trimmings for an extra punch of flavour.

Sides

While shrimp and grits is a delicious dish on its own, you might want to serve it with a side to round out the meal. Collard greens, wilted garlic spinach, creamed spinach, or a simple green salad would all make excellent accompaniments.

How to reheat and store leftovers

Shrimp and grits is a classic Southern dish that combines juicy shrimp with creamy grits for a tasty meal. However, reheating it without sacrificing taste and texture can be challenging. Here is a comprehensive guide on how to reheat and store leftovers:

Preparation Before Reheating:

Before reheating shrimp and grits, it is crucial to bring them to room temperature to promote even heating and prevent overcooking. Take the container out of the refrigerator and let it sit for about 30 minutes. If you are short on time, place the leftovers in a microwave-safe container and heat on high for 30 seconds to 1 minute.

Storing Leftovers:

To store leftover shrimp and grits, separate the shrimp and grits and place them in airtight containers before refrigerating. Cool the shrimp to room temperature, then seal and refrigerate. For the grits, press plastic wrap directly onto the surface to prevent a skin from forming and store in the refrigerator.

Stovetop Reheating:

Stovetop reheating is a good option if you want to reheat your shrimp and grits quickly without using a microwave. Place your shrimp and grits in a non-stick skillet or frying pan with a small amount of liquid, such as milk or broth, and heat over medium heat. Stir continuously until heated through. This method helps you control the heat and prevent the grits from drying out.

Oven Reheating:

Oven reheating is ideal for reheating a large batch of leftovers. Preheat your oven to 350°F and place your shrimp and grits in an oven-safe dish. Cover the dish with a lid or aluminum foil and bake for 10-20 minutes, or until heated through. This method allows for even heating and prevents the dish from drying out.

Microwave Reheating:

Microwave reheating is the quickest and easiest way to reheat shrimp and grits. Place the leftovers in a microwave-safe dish and cover with a lid or plastic wrap, leaving a small vent. Microwave on high for 1-2 minutes, stirring halfway through. To prevent the grits from becoming dry or rubbery, add a splash of milk or water before reheating.

Maintaining Quality and Flavor:

To maintain the creamy texture of the grits and the tenderness of the shrimp, add a small amount of liquid, such as water, milk, or broth, before reheating. Stir the dish frequently to ensure even heating and prevent overcooking. Taste and adjust the seasonings as needed, such as adding a pinch of salt and pepper or a small amount of butter.

Serving and Presentation:

Serve the reheated shrimp and grits on a warm plate to extend heat retention. Garnish with fresh herbs or green onions and add a final touch of butter for extra flavor.

Safety and Food Quality:

To maintain food safety and quality, it is crucial to reach a safe temperature of 165°F when reheating. Use a food thermometer to check the temperature, especially when using a microwave. Avoid using high heat, as it can cause the grits to become dry and solid.

By following these instructions, you can enjoy your leftover shrimp and grits without sacrificing taste and texture!

Frequently asked questions