Southern Style Shrimp and Grits

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Grits are a blank palette that goes with almost anything from breakfast to dinner.

Topping the grits with shrimp is not only a classic combination from the Gullah Geechee culture, but a great way to bring in some other seasonal ingredients.

Starting the grits in cold water, adding a little bit of milk and having enough cooking liquid and “time” are my secrets to making extra creamy grits. The aromatic scent of fennel pairs beautifully with the sweetness found in both corn grits and fresh shrimp and the fennel tea is a quick fix instead of using stock. My favorite ingredient, lemon, brings freshness and acidity. 

The History of the Gullah Geechee People

The Gullah Geechee people are descendants of enslaved Africans who were brought to the coastal regions of South Carolina, Georgia, and Florida during the transatlantic slave trade. They developed a unique culture blending African, European, and Indigenous influences, including their own language, Gullah, which is a blend of English and various African languages.

Despite isolation and attempts to suppress their culture, the Gullah Geechee have preserved their culinary and cultural traditions, including basket weaving, storytelling, and spiritual practices. Today, they continue to fight for recognition and preservation of their heritage, facing challenges such as land development and cultural appropriation.

The History of Shrimp and Grits

Shrimp and grits is a beloved dish that originated in the Lowcountry regions of the Southern United States, particularly in South Carolina and Georgia. Its roots can be traced back to West African, Native American, and European culinary traditions.

Originally a simple breakfast dish among the Gullah Geechee people, shrimp and grits has evolved into a staple of Southern cuisine enjoyed at any time of day. Grits, made from ground corn, were a dietary staple for Native American tribes in the region. Enslaved Africans introduced shrimp to the dish, while European settlers added ingredients like butter, bacon, and spices.

The dish gained popularity outside the Lowcountry in the late 20th century, thanks in part to chefs and food writers who celebrated its flavors and versatility. Today, there are countless variations of shrimp and grits, but most recipes feature creamy, stone-ground grits topped with plump, seasoned shrimp cooked in a flavorful sauce made with ingredients like bacon, onions, garlic, tomatoes, and spices such as paprika and cayenne pepper.

The combination of rich, creamy grits and savory, succulent shrimp creates a dish that is both comforting and flavorful, embodying the diverse culinary heritage of the American South.

Sweet vs Savory Grits

This debate elicits strong responses from people across the country. If you’ve watched my series, Chasing Flavor, on Max, you know the reaction one can get when they admit they enjoy sweet grits!

Personally, I enjoy my grits sweet AND savory depending on the situation and time of day. Growing up, I ate sweet grits quite frequently as a breakfast item. As an adult, I do find myself more drawn to enjoying savory grits as you would find in shrimp and grits.

Sweet grits are typically served as a breakfast or dessert dish. They are made by cooking stone-ground grits with milk or water and sweetening them with ingredients such as sugar, honey, maple syrup, or even fruit such as berries or bananas. Sweet grits may also be flavored with spices like cinnamon or nutmeg. They are often served as a comforting, warm dish, similar to oatmeal, and can be topped with additional sweet ingredients like whipped cream, nuts, or chocolate chips.

On the other hand, savory grits are more commonly enjoyed as a side dish or main course, particularly in Southern cuisine. They are made by cooking stone-ground grits with water or broth and seasoning them with salt, pepper, butter, and often cheese, such as cheddar or Parmesan. Savory grits may also include ingredients like garlic, onions, bacon, shrimp, sausage, or vegetables, creating a hearty and flavorful dish. Savory grits are versatile and can be served alongside grilled meats, seafood, or vegetables, or enjoyed as a standalone meal.

Both sweet and savory grits offer delicious and comforting flavors, catering to different tastes and occasions. Whether you prefer the sweetness of breakfast-style grits or the savory richness of a hearty side dish, grits are a versatile staple of Southern cuisine.

How to Make Perfect Creamy Grits

I love smooth, creamy grits.

As simple as grits are to cook in theory, I often encounter grits that have been undercooked or cooked incorrectly resulting in a gritty or lumpy texture. These tips will help you achieve perfectly creamy grits.

• Tip 1: Use stone-ground grits. Stone-ground grits have a coarser texture and more flavor compared to instant grits. They also cook more evenly and produce creamier results.
• Tip 2: Use the right liquid to grits ratio. Typically, a ratio of four parts liquid (water, milk, or broth) to one part grits works well for creamy grits. 
• Tip 3: Boil the water first. Start by bringing the liquid to a boil in a pot or saucepan over medium-high heat. This helps the grits cook more evenly and prevents clumping.
• Tip 4: Stir, stir, stir. Slowly pour the grits into the boiling liquid while continuously stirring with a whisk or wooden spoon. This prevents lumps from forming and ensures a smooth texture. Once all the grits have been added, reduce the heat to low and cover the pot with a lid. Allow the grits to simmer gently, stirring occasionally to prevent sticking, until they are tender and creamy.
• Tip 5: Don’t try to rush the process. Creamy “popped” grits will take about 40 minutes to cook to the consistency you want.