Thank you Marilyn for sharing THE BEST Shrimp and Grits recipe

C

colleenmomof2

Well-known member
Now that we've eaten a truly weight-gaining amount of shrimp and grits prepared by "fine establishments" throughout the country, I feel supremely qualified to say, "Marilyn's recipe is by far THE BEST (IMHO)!"

Marilyn's Shrimp and Grits

Hominy Grill's Shrimp & Grits (Charleston, SC) slightly adapted Serves 2 BIG portions

2 slices thick bacon, diced

1/2 lb shrimp, peeled (~16 large)

2 TBL flour

4 oz fresh mushrooms, sliced thick

1 TBL butter

1 clove garlic, minced

1 large shallot, diced

healthy squeeze of fresh lemon juice

few heavy shakes of hot sauce

fresh parsley or green onions

Have shrimp cleaned and patted dry. Sprinkle lightly with kosher salt.

Using a cast iron skillet, add the diced bacon and render until crisp. Remove bacon to paper towel and drain off all grease, reserving it.

Add 1 TBL bacon grease and one TBL butter and sauté mushrooms until liquid has exuded. Season with pepper.

Remove to a side dish.

Sauté diced shallot and garlic for 1 minute. Remove to mushroom dish.

Toss shrimp with flour. Add 1 TBL bacon grease to skillet and sauté shrimp for 1 minutes. Flip and add bacon, mushrooms, shallots and garlic. Toss and cook for another minute.

Squeeze lemon juice and hot sauce and toss all around. Serve over hot grits, sprinkle with parsley (restaurant uses green onions).

Rush to the table and dive in.

BEFORE YOU START THE SHRIMP:

(Polenta Facile) GRITS (w/S&G add-ins): with photo tutorial

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=242086

1 cup grits (M used coarse ground grits from Boonville Mill, NC.)

4 cups water

1/2 TBL salt

heavy cream

cheddar cheese

Cook for 2 hours covered over double boiler --with the bottom of the top section TOUCHING the simmering water--over low heat, stirring once every 30 minutes. Use a timer to remind you to stir.

You can serve directly, but I make it ahead of time and refrigerate in 2 containers.

Divide one container into two large bowls, break up firm grits and drizzle with a TBL of heavy cream per bowl. Cover and microwave for 3 minutes. Add shredded cheddar cheese on top. Cover with plate to melt the cheese and go cook those shrimp.

Bowl is hot, grits are hot, shrimp is hot.

All ya'll enjoy! Marilyn

http://eat.at/swap/forum1/248065_Hominy_Grill's_Shrimp_&_Grits_(Charleston_SC)

http://s56.photobucket.com/user/Finer_Kitchens/media/2015%20Marilyn/Shrimp.jpg

 
NOT going to try this but - Southern-Style Shrimp and Grits

Intriguing additions of kale, cherry tomatoes and banana pepper rings smileys/wink.gif I know how much Marilyn loves kale! If I DID make, I would still make Marilyn's recipe and add the FC suggested spices, shallots, kale, tomatoes and banana peppers smileys/wink.gif C

Southern-Style Shrimp and Grits
1 lb. peel-on extra-jumbo (16 to 20 per lb.), shrimp, preferably white
2 sprigs fresh thyme
1 medium clove garlic, lightly crushed
1 fresh bay leaf
1 cup corn grits, preferably white and stone ground
2 oz. (4 Tbs.) cold unsalted butter
Sea salt and freshly ground black pepper
1 large shallot, minced (about 1/3 cup)
1 bunch (about 8 oz.) Lacinato or red Russian kale, stemmed, leaves cut into 1-inch pieces (about 8 cups)
1 medium sweet banana pepper, sliced into 1/4-inch rings (about 1-1/2 cups)
4 oz. cherry tomatoes (about 16), halved
2 scallions, thinly sliced
1 tsp. hot sauce, such as Tabasco; more to taste

Nutritional Information
Calories (kcal) : 510
Fat Calories (kcal): 150
Fat (g): 16
Saturated Fat (g): 3
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 8
Cholesterol (mg): 100
Sodium (mg): 290
Carbohydrates (g): 40
Fiber (g): 13
Sugar (g): 10
Protein (g): 53

Remove and reserve the shrimp shells; leave the tail piece on, if you like. Devein the shrimp.
Place the reserved shrimp shells in a small saucepan and add just enough water (about 2 cups) to cover. Add the thyme, garlic, and bay leaf. Bring to a boil, reduce to a simmer, and cook for 20 minutes. Let cool briefly. Position a fine-mesh strainer in another small saucepan, and strain the liquid into it. Bring to a gentle boil and cook until reduced to about 1/4 cup, about 10 minutes. Set aside.
In a 4-quart saucepan, bring 4-1/2 cups of water to a simmer over medium-high heat. Gradually add the grits, whisking constantly. Bring to a simmer, and then reduce the heat to the lowest setting. Cook, stirring often and adding more water a little at a time as needed, until the grits are tender, about 1 hour.
Meanwhile, melt 1 Tbs. of the butter in a large skillet over medium heat. Season the shrimp well with salt and pepper, and cook, flipping once, until barely pink on both sides, 1 to 2 minutes total (they get reheated later). Remove the shrimp from the pan. Add another 1 Tbs. butter and the shallot to the skillet, and cook, stirring, until softened but not brown, 1-1/2 to 2 minutes. Add the kale and cook, stirring occasionally, until just wilted, 1 to 2 minutes. Add the banana pepper and reserved shrimp-shell broth. Cook, stirring occasionally, until the kale is tender, 3 to 5 minutes. Add the tomatoes, scallions, 1 Tbs. of the butter, 1 tsp. salt, and 1/2 tsp. pepper, and cook, adding 1 to 2 Tbs. water if the pan looks dry, until just heated through, about 2 minutes. Season to taste with salt and pepper. Return the shrimp to the pan, cover, and keep warm.
To serve, stir the remaining 1 Tbs. butter and the hot sauce into the grits. (If the grits have become too stiff for your liking, stir in some warm water.) Season to taste with salt and more hot sauce. Spoon the grits into 4 to 6 bowls. Top with the shrimp-vegetable mixture and serve.

http://www.finecooking.com/recipe/southern-style-shrimp-and-grits

 
Shrimp and grits was brought to "the world" by Bill Neal at Crook's Corner in Chapel Hill. Before

that it was a "poor man's" breakfast in the Low Country--prepared in the fisherman's kitchen from yesterday's catch.
IMO, the thing that both Marilyn's recipe and the other "extended" one is that when cooking the grits, cook them in half milk and half water.
I cook mine on the stove top for 30-40 minutes (good stone ground), adding more liquid as necessary. They can cook all day if you want.
Another iteration of them is to cook tasso sausage and make gravy from the drippings to serve with the shrimp and grits.

 
Here is a shrimp and grits casserole that can be made ahead. We have served it

for many a wedding breakfast here. There are not many recipes for grits that can be made ahead.

SHRIMP-GRITS-ARTICHOKE CASSEROLE

CHEESE GRITS
1 C grits Prepare according to package instructions
4C water (or 1/2 water and 1/2 milk) adding cheese, butter, after cooking

1/4 tsp pepper (white)
1 C shredded cheese
2 TBS butter
salt to taste

3Tbs butter
1 small onion, chopped
1 1/4 C sliced mushrooms
1 14oz. artichoke hearts, drained and quartered
2 TBS white wine
1 lb. shrimp, peeled and cooked
1/2 C fine bread crumbs
1/4 C Parmesan

2 C white sauce
Melt 3 TBS butter in pan. Add 3 TBS flour and 1/2 tsp salt and whisk smooth. Whisk in 2 C milk, bring to a boil stirring constantly. Season with dash of hot sauce and pepper. Cook until thickened. Cover with plastic wrap (onto surface) to keep from forming a skin.

Saute onion, mushrooms in butter until translucent. Add artichoke hearts and heat through. Add wine and cook until it evaporates.
Mix vegetables, shrimp and grits. Place in a buttered 9 X 13 casserole dish. Spread white sauce over the grits.

Mix 1/2 C fine bread crumbs with 1/4 C Parmesan Cheese. Sprinkle over the casserole and drizzle with a little melted butter.

Bake about 20 minutes at 350 until top is browned and the casserole is bubbly. Do not overcook or the shrimp will dry out and be overdone. Can be fixed one day early and refrigerated. However, remove from fridge at least one hour before cooking.

 
Top BEST OF criteria for us - low fat

Thanks so much for sharing, Charley. Your casserole looks yummy! Since Dh's gall bladder scare, we have been eating low fat. He's doing great - YAHOO - with his gall bladder functioning well (in regards to all of the cheating we did to determine BEST OF Shrimp and Grits Award smileys/smile.gif Mar's shrimp, bacon, mushroom, shallot/green onion, lemon, hot sauce combo, with the option for personalized grits amending, not only delivers the best possible flavors and the easiest preparation of a luscious recipe, but it is also very low-fat, and especially so with our fat-cuts. Why, IMHO, it is indeed THE BEST! Colleen

 
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