StovetopSouthern
Shrimp and grits
A Lowcountry plate. The grits are the bed. The shrimp is a fast sauté with bacon and stock.
Made it?
40 min · 30 min hands-on · pull 145°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- shrimp, peeled2 lb
- stone-ground grits1 cup
- water or stock, for grits4 cups
- bacon, diced4 oz
- onion, diced1
- stock1/2 cup
- butter2 tbsp
- to tastesalt
Method
- 1
Grits: salted water, 20–25 minutes, stir, butter. They should mound.
- 2
Bacon crisp. Onion. Shrimp 2 minutes until just opaque. Stock, scrape, 1 minute.
- 3
Shrimp over the grits. If the shrimp curl tight, they went long.
If you don’t have it
- shrimp → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- shrimp, peeled → What you actually have, if it is the same muscle family. Instant grits are a different, worse porridge. Stone-ground.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making hushpuppies.
When the fish comes off, or the last minutes of ribs. Cornmeal, buttermilk, onion, 350°F oil until they float blond.
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- With this dish, try making cilantro-lime rice.
While the steak rests or the turkey browns. Long-grain rice, water, salt. Off heat, lime and cilantro folded in. It should be fluffy, not wet.
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- With this dish, try making greek orzo salad.
While the lamb or chicken is on the grate. Better after 20 minutes. Cook orzo like pasta. Dress warm so it drinks the lemon. Fold the rest in cold.
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