There hasn't been a time when I saw shrimp and grits on a menu and hadn't wanted to order it. Every visit to a NOLA restaurant I have a mental struggle among shrimp and grits, crawfish étouffée, and jambalaya. If you have the same debate often, order the higher effort dishes.
Unlike most southern dishes, shrimp and grits is a lot simpler in seasoning. It does not require the 'holy trinity' of southern cuisine (chopped celery, onions, and green pepper). While it's tempting to throw them in to make this restaurant-favorite more special, I suggest trying the simple bacon & scallion way at least once, & refrain from over-complicating this. I'm seasoning mine with just paprika and ground coriander seeds. Feel free to use pre-made cajun seasoning. Hold the salt until just before serving. Bacon tend to have quite a bit of salt, so does chicken broth, I usually don't need to add any additional salt unless I'm using low-sodium alternatives.
for the grits:
- 1/2 cup grits or polenta
- 2 cups water
- 2 oz cheddar, grated
- 1/4 cup milk
for the shrimp:
- 1/2 lb shrimp
- 1/2 tsp coriander
- 1 tsp olive oil
- 2 slices bacon, chopped
- 1/4 cup chicken broth
- 1/4 cup scallion
- stir together grits and water, and microwave for 6 minutes
- toss the shrimp with olive oil, paprika, and coriander
- heat the bacon on medium high, until fat is rendered and coats the pan
- add shrimps to the pan. sear until one side is browned
- flip the shrimps and add scallions. cool until the other side is browned
- add chicken stock to deglaze the pan; reduce until you have a gravy.
- add cheese to the grits, stir until melted & evenly mixed in.
- stir in milk and microwave for another 1~2 minutes.
- pour grits onto a plate, top with shrimps; spoon over some sauce, & garnish with more scallion green. Enjoy!
Step-by-step Video in YouTube Channel!