Shrimp And Grits - Traditional Southern Comfort Food

When you think about shrimp and grits (http://www.gullahgourmet.com/store/entrees/shrimp-and-grits/), you think about the south, in particular, Alabama, Mississippi, and Louisiana. These three states sit on the Gulf of Mexico. Florida and Texas aren't really in this category as they each have their own unique identity. Texas is associated with oil and cattle, and Florida is home to many retirees and is a popular vacation destination to students on spring break.

Shrimp with grits is a pretty simple dish with lots of flavor. But it's not just a matter of cooking up the grits and cooking shrimp and just mixing them together. Actually grits are a very versatile food. And they can be used in a variety of recipes, both sweet and savory. Or you can enjoy them on their own as a side dish.

When cooking shrimp and grits, it's a good idea to cook the grits based on your plans with the shrimp. Say you were in the mood for a spicy dish. You decide to cook garlic shrimp, using fresh garlic along with some finely diced peppers and onions. Since the grits won't cook as quickly as the shrimp and vegetables, you'll want to be sure to get them started first.

Now, we could set the grits boiling in plain water, but where would the flavor be in that? Better to use a low-sodium chicken or vegetable broth mixed with a broth made by boiling the shells of the peeled shrimp in a pan of water for a few minutes. Once the grits are simmering (remember to stir occasionally), you can start on cooking the shrimp.

Put cut up onions and peppers together with the dried spices into a fairly hot frying pan with a good deal of butter and saute till softened, remembering to stir frequently. When the onions are halfway cooked, slide the garlic in. After cooking, put the mixture to one side. When the grits are ready, blend in a bit of cream, turn up the heat under the shrimp pot, and add a bit of lemon rind along with the shrimp. The shrimp should be cooked till they're pink. Take them off the burner, throw in a little chopped parsley, and pour in the lemon juice. When serving, the shrimp should be placed on top of a mound of grits.

It may sound a bit like every other meal, but spicing to taste using salt and pepper works well in this dish. A few herb ideas are to use dill, cayenne, parsley, or ginger. Experimentation is recommended, as long as you don't add too many flavors. Both grits and shrimp are considered simple flavors. They taste great with a lot of different things, but can be drowned out if you don't take it easy.

About The Author When you think about shrimp & grits (http://www.gullahgourmet.com/store/entrees/shrimp-and-grits/), you think about the south, in particular, Alabama, Mississippi, and Louisiana. It's easy to prepare shrimp with grits. First you make the grits and the shrimp and then at serving time you blend them. Grits can be used in so many ways. You can use them as the basis of sweetened, savory or highly spiced recipes. When cooking shrimp and grits (http://www.gullahgourmet.com/store/entrees/shrimp-and-grits/), it's a good idea to cook the grits based on your plans with the shrimp. Since the grits won't cook as quickly as the shrimp and vegetables, you'll want to be sure to start them first.