Southern Favorite: Shrimp & Grits

How to make shrimp and grits Rebecca GordonSouthern Favorite

Shrimp & Grits

Shrimp & grits can be prepared a variety of ways. For this version, Alabama gulf beauties are tosseled in a lemony butter sauce then served atop a generous portion of Asiago-kissed stone ground grits. Follow my effortless instruction & get ready to eat your heart out. It’s a dish well worth your attention.

Rebecca GordonShrimp & Grits
makes 4 servings

6 cups water
1 1/2 tsp kosher salt
1 1/2 cups stone ground grits
3/4 cup finely grated Asiago cheese, packed
8 Tbsp butter, divided
Freshly ground pepper
3 small garlic cloves, pressed
1 1/2 lb {21-25 count} fresh shrimp, peeled & deveined
6 small scallions, sliced
1/4 cup chopped fresh flat-leaf parsley
The juice of a lemon
Kosher salt & freshly ground pepper

one
Bring the water & salt to a rolling boil over High heat in a 3-quart saucepan.
Whisk in the grits. Reduce the heat to Medium-Low.
Cook, whisking occasionally, until the grits are tender, about 30 to 40 minutes.
Remove from the heat. Whisk in the cheese, 2 Tbsp butter & pepper to taste. Set Aside.

two
Melt the remaining 6 Tbsp butter in a large non-stick skillet over Medium heat.

a sizzle-y melt is good
adjust the heat up or down while you’re cooking

Add the garlic & cook 1 minute. Add the shrimp & cook 1 minute
Add the remaining ingredients & cook until the shrimp are no longer pink, about 4 minutes.
Serve over the warm Asiago grits & adjust the seasonings before serving.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Choose Stone Ground Grits
Follow these additional pointers for success in your own kitchen

The Stone Ground Grits

The process retains more corn flavor & it’s more healthy utilizing the whole grain.
Try these brands that can be found at Whole Foods & many farm stands.

Logan Turnpike Mill
Blairsville, GA

McEwen & Sons
Wilsonville, AL 

music to your ears
“Grits Ain’t Groceries” Little Milton

Little Milton – Grits Ain't Groceries (Checker)

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Southern Favorite: Shrimp & Grits

  1. Cynthia Pugh November 2, 2013 at 11:09 am #

    TOUCHDOWN

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