There are some dishes that are just classic Southern staples. Gumbo, deviled eggs, turnip greens, and so many more come to mind. And the best thing about these dishes? They’re made even better with the delicious taste of Biloxi shrimp. Case in point: Shrimp and Grits.
Whether starting your day with it for brunch or winding down over a bowl at night, shrimp and grits is a standby Southern recipe with a rich history.
Perhaps one of the most remarkable things about shrimp and grits is how it's gone from a relatively regional dish enjoyed by humble shrimpers to decorating the menus of high-class dining establishments across the country.
Most attribute the dish’s origins in the United States to the fishing communities of the coastal regions in the Southern Lowcountry, specifically South Carolina and Georgia. In these areas, modest fishing folk would take what they could gather and combine it all into an easy-to-make dish: all they needed were some ground up and watered-down corn, some heat, and a bit of the tasty shrimp they harvested.
Since shrimpers’ work often involved them going out on the water for long stretches of time, shrimp and grits made a perfect dish for what was known as a one-pot, a single pot where they would put all of their food for a trip.
Eventually, the dish found its way to the same kitchens where fresh-caught shrimp were being served, picking up unique variations based on where it was served and who it was prepared by. The most influential of all these chefs was Bill Neal, a chef in North Carolina, who collaborated with legendary New York Times food editor, Craig Claiborne (himself a Mississippian), to publish a story about Neal and an attached recipe for his shrimp and cheese grits. The rest is history, as that increased exposure led to the dish showing up on restaurant menus all across the South and beyond.
To this day, shrimp and grits remains a popular dish in Biloxi, so much so that it can be found as a staple in countless restaurants along the coast, not to mention in the home kitchens of many families.
Now that you’re more acquainted with the history of Shrimp and Grits, try making a bowl for yourself with one of our favorite recipes: Shrimp and Grits with Bacon! Make it with delicious Gulf shrimp shipped straight to you today!
INGREDIENTS FOR GRITS:
- 1 c. Quaker Quick Grits
- 1 tsp. Cayenne Pepper
- 4 tbsp. Unsalted Butter
- 1 1/2 tbsp. Paprika
- 3/4 c. X-sharp Cheddar (White)
- 1 tbsp. Tabasco Hot Sauce
- 1/2 c. Grated Parmesan Cheese
- Salt & Pepper to Taste
DIRECTIONS (PART 1):
- Cook grits according to instructions on the package.
- As grits are finishing, whisk in butter, cheddar, parmesan, cayenne, paprika, and Tabasco.
- After all of the ingredients are incorporated, season with salt and pepper.
INGREDIENTS FOR SHRIMP:
- 2 c. Chopped Smoked Bacon
- 3 c. Sliced White Mushrooms
- 3 tbsp. Olive Oil
- 3 tbsp. White Wine
- 1 1/2 lbs. 21-30 count peeled and deveined shrimp
- 2 tbsp. Lemon Juice
- Salt and Black Pepper
- 2 c. Sliced Scallions
- 3 tsp. Minced Garlic
DIRECTIONS (PART 2):
- Cook bacon until it begins to brown, remove from heat, strain, and reserve bacon grease and bacon bits.
- Heat a large skillet until very hot, add olive oil, and 2 tbsp. bacon fat.
- As oils begin to smoke, toss in shrimp to cover the bottom of the pan.
- Before stirring, season with salt and pepper (this will season shrimp in particular but the rest of the dish as well).
- Stir until shrimp begin to turn pink all over (let pan return to original hot temperature.
- Stir in minced garlic and bacon bits (be careful not to burn the garlic).
- Toss in mushrooms and coat with oil briefly.
- Add lemon juice and wine, stir for 30 seconds or so until everything is well coated and incorporated.
- Assuming that this is ready to be served, toss in sliced scallions and stir for about 20 seconds (if these hold too long before serving, they will begin to turn brown and lose all of their crunch).
- Serve over the aforementioned, patiently-waiting cheese grits.
Visit our Shop page to order wild-caught Gulf shrimp to be shipped to anywhere in the country today!