Coast Cooking

Coast Cooking: Shrimp and grits makes a great brunch

I think my second-favorite brunch dish is shrimp and grits. 

There are several factors to consider to get this recipe right. 

First is the quality and freshness of the grits. Try to find them, fresh ground, in your local farmers market. Second, and you probably saw this one coming, is not to overcook the shrimp, they are done in 2 minutes over high heat, and lastly is whether you want a sauce base, or just a sauté of vegetables. All are personal choices, but all will make a substantial difference. 

SHRIMP AND GRITS

1 cup grits simmered with 1 cup cream and I cup chicken stock, 1/4 stick butter and 1/2 cup shredded cheese

1 pound large shrimp, seasoned with Tony Chachere's and sautéed quickly in a little butter over high heat

1 small chopped onion, 1 small chopped bell pepper, 3-4 cloves chopped garlic (added at the end), salt and pepper, all sautéed for 8-10 minutes. 

Add the shrimp at the end, combine well and heat only to warm. Plate the grits, add the vegetable and shrimp mixture and serve at once. 

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