Shrimp and Grits is an iconic Low Country Southern dish made from white stone ground grits, shrimp and lots of spice!
For the Grits
- 1 cup white stone ground grits from trader joes
- 3 cups water
- 2 tbsp butter
- 1 cup milk
- 1 – 2 jalapeños chopped
- 1.5 cups Monterey Jack/cheddar cheese shredded
For the Shrimp
- 1 lb. frozen shrimp
- 1 Can of fire roasted diced tomatoes with Green chillies
- 1 green pepper rough chopped
- Half a large red or yellow onion rough chopped
- Garlic – 3-5 cloves chopped
For the Grits:
- Follow instructions to make grits using water & milk & butter & salt.
- When you add the milk towards the end, add almost all the jalapeño.
- Reserve some jalapeño for the shrimp.
For the Shrimp:
- About 15 -20 min before grits are done, cook bacon in a skillet.
- Remove bacon to plate covered with a paper towel.
- Add garlic and jalapeño to bacon grease; sauté for just a minute and add onion and green pepper.
- Sauté until onion is almost translucent.
- Spice with salt, pepper, herb seasoning (I use Gallopin Gourmet Shake from fresh market which has garlic, onion, green peppercorns, parsley, chives, tarragon, & oregano in it) and a dash of Mexican chili powder.
- Add the can of the tomatoes.
- Stir and simmer on low.
- When the grits are 2 min from being done, turn heat to medium and add the shrimp to skillet and stir and cook till done. (Do not overcook the shrimp.)
- Add the cheese to the grits and stir. Serve the shrimp mix over the jalapeño cheese grits.