I have no standing room as a grit expert. For years, the only grits I had had, were from the army dining facility, or waffle house. They were grey, lumpy, lacking actual texture. So imagine my surprise when a good friend ordered them at a local brunch joint and they were a beautiful golden red color, teaming with flavor and artistically presented. Who woulda’ thunk that something I had previously referred to as gruel would turn into such a beautiful swan of dish.
So, along with my experience eating grits, is my experience making it. So, if you have any amazing suggestions in the fine art of making grits please, don’t hesitate to send me down the right path.
For the grits
2 cups water
1 cup chardonnay
1 cup chicken broth
juice of one lemon
1/4 cup butter
1 cup stone ground grits
Melt your butter, add in the water chardonnay, chicken broth and lemon juice. Slowly pour in your grits, while stirring. Continue to stir until they thicken up. Then start on your shrimp, occasionally giving the pot a stir while everything is simmering away.
Quick note, A lot of the shrimp flavor is hidden in its shell, after shilling them, retain half of those shells to simmer with your shrimps for an added boost.
For the shrimp
1/2 cup butter
1/2 cup wine
1 red pepper
6 cloves garlic
1 tsp chili flakes
1 lb shrimp
1/2 cup shrimp shells in a cheese cloth or large tea strainer
A handful of chopped fresh dill
A dash of salt and pepper
Melt the butter, and add in the wine. Place your shells in the cheese cloth or strainer to get that tasty shrimp flavor out of them. Add in the red pepper, garlic and pepper flakes. Once the pepper has softened add in the the shrimps. Cook them until the tails curl inward and they turn red and add in your dill.
Remove the grits from the burner, and serve them into bowls, placing the shrimp mixture over each and adding in a healthy serving of the sauce.
Tada! Amazing, flavorful, shrimp and grits, that don’t make you feel like you’re in prison.. Yay!