Bushra Griffith
Shrimp and grits is a Southern staple that originated in the Low Country of the South Carolina coast. It is traditionally a breakfast dish but can be enjoyed for brunch or dinner. The dish consists of shrimp and grits, and while these are the only two consistent ingredients, it commonly features smoky pork such as bacon or ham, mushrooms, cheese, and a gravy-like sauce. When it comes to serving shrimp and grits, it is best to eat it immediately. However, if you have leftovers, you can reheat the shrimp in the microwave for a few seconds and the grits on the stovetop with some water or stock to thin them out. To elevate your shrimp and grits, here are some sides and substitutions to consider.
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort food, breakfast, brunch, weeknight dinner |
| Origin | South Carolina coast, Southern staple |
| Main Ingredients | Shrimp, grits, cheese, bacon |
| Cheese Types | Cheddar, Parmesan, Pepper Jack, Colby, Colby-Jack, Mozzarella, American, Gruyère, Cream Cheese, Mascarpone, Gouda |
| Other Ingredients | Mushrooms, scallions, herbs, lemon juice, hot sauce, butter, chicken broth, milk, Cajun spices, jalapeno, tomato paste, garlic |
| Side Dishes | Collard greens, sauteed spinach, green salad, green beans, corn, bread, biscuits, muffins |
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What You'll Learn
- Vegetable side dishes like collard greens, sauteed spinach, a simple green salad, or green beans
- Bread for mopping up sauce like buttermilk biscuits or blue corn muffins
- Herbs and spices like hot sauce, salt, pepper, lemon juice, scallions, jalapenos, tomato paste, garlic, or fresh herbs
- Cheese types like cheddar, parmesan, pepper jack, white cheddar, colby jack, mozzarella, american cheese, mascarpone, gruyere, or gouda
- Grits types like stone-ground, quick-cooking, instant, or polenta
Vegetable side dishes like collard greens, sauteed spinach, a simple green salad, or green beans
Vegetable Side Dishes
Collard Greens
To make collard greens, start by cutting out the thick central rib from each leaf. Stack the leaves, roll them up, and slice them into thin strips. Heat a skillet to medium-high heat and add olive oil. Cook the collard greens in the hot oil with garlic and chilli flakes. Finish with a squeeze of lemon juice.
Sauteed Spinach
Sauteed spinach is a quick and easy side dish. Cook fresh spinach in olive oil with garlic and lemon juice. This side dish goes well with pastas, frittatas, and eggs.
Simple Green Salad
A simple green salad is a versatile side dish. Start with a base of lettuce, such as Boston or Bibb. Pull apart the lettuce leaves, wash and dry them, then toss in avocado, Parmesan cheese, and tamari roasted almonds. Drizzle with a lemon vinaigrette.
Green Beans
This side dish is inspired by the classic French recipe, haricots verts amandine. In a skillet over medium-low heat, melt butter and add almonds. Cook until the butter and almonds are browned, then add shallots and cook for another minute. Stir in lemon juice and water. This side dish is simple yet fancy and goes well with weeknight dinners or holiday meals.
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Bread for mopping up sauce like buttermilk biscuits or blue corn muffins
Chef Bobby Flay recommends serving shrimp and grits with bread to mop up the sauce. Flay suggests buttermilk biscuits or blue corn muffins. The buttermilk biscuits can be made following Flay's recipe, which involves adding buttermilk, heavy cream, and butter to dry ingredients including flour, baking powder, baking soda, and salt. Blue corn muffins can be made with blue cornmeal, which can be sourced from Native American producers.
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Herbs and spices like hot sauce, salt, pepper, lemon juice, scallions, jalapenos, tomato paste, garlic, or fresh herbs
Herbs and spices are essential to enhancing the flavours of shrimp and cheese grits. While the shrimp and grits are the stars of the dish, the herbs and spices are the supporting cast that bring everything together.
Hot sauce is a popular choice for adding a spicy kick to the dish. A generous squeeze of lemon juice brightens up the flavours and adds a tangy twist. Salt and pepper are fundamental to the dish, enhancing the natural flavours of the shrimp and balancing the richness of the cheese grits.
Fresh herbs like parsley, chives, tarragon, and scallions add a burst of colour and freshness to the dish, while garlic brings a savoury depth of flavour. For those who enjoy a little extra heat, jalapenos or hot pepper can be added to the mix.
Additionally, tomato paste can be used to add a rich, umami flavour to the shrimp and cheese grits. It can be added during the cooking process or offered as a condiment on the side for a more subtle touch. These herbs and spices can be used individually or combined to create a complex and flavourful dish that delights the taste buds.
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Cheese types like cheddar, parmesan, pepper jack, white cheddar, colby jack, mozzarella, american cheese, mascarpone, gruyere, or gouda
There are several types of cheese that go well with shrimp and cheese grits. Here are some ideas for cheese types and how they can be used in this dish:
Cheddar
Cheddar cheese is a popular choice for shrimp and grits. It can be grated and stirred into the grits, adding a rich dairy flavour. It pairs well with other ingredients such as bacon, tasso ham, or andouille sausage, as well as scallions, parsley, lemon juice, and hot sauce.
Parmesan
Parmesan cheese, often used in combination with cheddar, adds a milky zing to the dish. It can be stirred into the grits or used as a topping. Like cheddar, it goes well with bacon, scallions, and lemon juice.
Pepper Jack
Pepper Jack cheese adds a spicy kick to the dish. It can be melted into the grits or used as a topping. It complements the flavours of celery, bell pepper, garlic, and scallions.
White Cheddar
White cheddar can be used to make gouda grits, which are then paired with smoky brown butter shrimp. This combination creates a unique and flavourful dish.
Colby Jack, Mozzarella, or American Cheese
While there are no specific recipes found for shrimp and grits using these cheeses, they could potentially be used as substitutes for the cheeses mentioned above or added to the dish for extra creaminess and flavour.
Mascarpone
Mascarpone is a type of Italian cream cheese that can be added to grits to make them extra creamy. It pairs well with other ingredients such as bacon, vegetables, and a buttery lemon sauce.
Gruyere
Gruyere cheese is known for its subtle earthy flavour and excellent melting properties. It pairs beautifully with mushrooms and can be stirred into the grits for a smooth and creamy texture.
Gouda
Gouda cheese grits with smoky brown butter shrimp is a popular dish. The gouda adds a unique flavour to the grits, and the dish is often garnished with grilled corn, chives, and a drizzle of butter.
These cheese options can be used as a starting point for creating your own shrimp and grits recipe or adapting an existing one. Feel free to experiment with different combinations of cheeses and ingredients to find your favourite flavour profile!
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Grits types like stone-ground, quick-cooking, instant, or polenta
Stone-ground grits are coarsely ground and made from whole dried corn kernels, including the germ. They are ground using the traditional method with a grist mill, which is why they are considered "artisanal". They have a longer cooking time, taking anywhere from 20 to 60 minutes. They are a more flavourful option for those who want an authentic experience and are willing to spend a bit more time cooking. They are better suited for holidays or barbecues than a weekday breakfast.
Quick-cooking grits are finely ground and cooked in about five minutes. They are also known as "packet grits" and have been precooked and dehydrated, so they only require boiling water. They are a convenient option for a quick breakfast but lack the flavour and texture of stone-ground grits.
Instant grits are the fastest-cooking option, as they are finely ground and pre-cooked, and dehydrated before packaging. They cook in under two minutes by microwaving them with hot water or by mixing them into boiling water. They are the least flavourful and have a smoother texture than the more traditional varieties.
Polenta is similar to grits in that it is made from stone-ground cornmeal, but it is typically made from yellow corn (grits are usually made from white corn or hominy). Polenta has a coarser texture and is traditionally served as a creamy porridge or topped with ragouts of pork, beef, or mushrooms.
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Frequently asked questions
Some side dishes that pair well with shrimp and cheese grits include collard greens, sauteed spinach, a simple green salad, green beans, corn, and bread for mopping up the sauce.
While grated sharp cheddar cheese is a classic addition, you can also use white cheddar, Parmesan, Pepper Jack, Colby, Colby-Jack, mozzarella, American cheese, or any other good melting cheese.
A 5:1 ratio of stock to grits will produce the smoothest and creamiest grits, but it will take longer to cook and thicken.
Quick-cook grits are a good option as they are ready in about the same amount of time as the shrimp. However, you can also use stone-ground grits or instant grits, but they may take longer to cook.
To reheat leftovers, it is recommended to reheat the grits on the stovetop with a little extra water or chicken stock to thin them out, and microwave the shrimp for only a few seconds so they don't get rubbery.
