Grits are a breakfast staple in the South. The pudding-like ground hominy is a hearty and versatile meal. The pairing of shrimp with the mealy custard is “low-country” cooking at its finest.
While grits are made from hominy, I used stone-ground cornmeal; and though this is considered a “soft polenta”, let’s face it– “shrimp ‘n’ grits” just has a certain ring to it.
Cornmeal “Grits” (or soft polenta)
3 cups water
1 cup stone ground cornmeal
1 Tablespoon salt
Pepper, to taste
2 Tablespoons rosemary, chopped
3 Tablespoons butter
1/4 cup parmesan cheese
Bring water and cornmeal to a boil, stirring constantly to avoid it sticking to the bottom of the pan.
Once boiling, reduce heat to low. Add salt and pepper.
Simmer for 20 to 30 minutes until thick. You’re looking for it to stand up when “plopped” on a plate. *
Stir in butter, parmesan and rosemary.
1 pound shrimp, 17 to 20 count, peeled and deveined
1/2 Tablespoons salt
1/2 Tablespoon paprika
3-4 Tablespoons butter, depending on the size of your pan
Toss shrimp with paprika and salt.
Be mindful of overcrowding your pan. I cooked my shrimp in two batches, each using 2 Tablespoons of butter. If your pan is big enough to cook the shrimp in one batch, you may only need 3 Tablespoons of butter.
Cook shrimp for two to three minutes per side, until opaque.
Serve shrimp over “grits”.
*The whole meal takes about 30 minutes to make. Cook your shrimp in the last 10 to 15 minutes of cooking your grits.