Shrimp and Grits is a wonderful Southern classic recipe. This dish features buttery, cheesy grits topped with big, juicy shrimp cooked with bacon and sun dried tomatoes.
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Shrimp and Grits is a wonderful Southern classic recipe. This dish features buttery, cheesy grits topped with big, juicy shrimp cooked with bacon and sun dried tomatoes.
Feature Block
Shrimp and Grits is a wonderful Southern classic recipe. This dish features buttery, cheesy grits topped with big, juicy shrimp cooked with bacon and sun dried tomatoes.
It’s not hard to believe that this dish is a favorite among so many people. It is full of comforting flavors from buttery and cheesy grits to shrimp cooked in bacon fat. Every bite is a flavorful spoonful of comfort. Did you know that:
- Shrimp and Grits is a U.S. Southern classic that originated in plantation kitchens of the South Carolina Lowcountry with roots in Africa.
- The main ingredients in this dish is ground cornmeal served with shellfish.
- Grits are a traditional breakfast food in the South. Originally, shrimp and grits were actually considered a breakfast dish. With time, it developed into a main course for lunch or dinner dish through the years. (So feel free to eat it any time of the day and it also goes well with other brunch dishes!)
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“I’ve cooked two or three different recipes for Southern Grits, this recipe is a forever recipe. Thank you! Deviations, yes of course. I used Dixie Lily Grits, my absolute favorite! I used tiger shrimp and I used Franks Red Hot. Perfect, loved, loved, loved it. No need to try another shrimp and grits recipe! – Louis”
How To Make Shrimp and Grits
How To Make Cheesy Grits:
- Bring water and chicken broth to boil in a medium pot and season it with some salt. Add grits, while stirring/slowly whisking, and lower heat to low heat.
- Cover the pot with a lid and let it simmer for about 20 minutes. Stirring occasionally.
- Once grits is cooked, take it off the heat, add in butter and cheeses and stir well, until cheeses are melted and incorporated. Set it aside.
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Banana Chocolate Chip Muffins
These moist and delicious banana chocolate chip muffins are a family favorite recipe!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe bananas mashed
- 1 teaspoon vanilla
- 1 tablespoon milk
- ½ cup butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar plus more for sprinkling
- 2 eggs
- ½ cup semi-sweet mini chocolate chips extra for top
- Preheat oven to 325 degrees. Line muffin pan with papers or spray with non-stick cooking spray.
- In a small bowl, stir together the flour, baking powder, baking soda and the salt; set aside.
- In another small bowl mash the bananas with a fork or a potato masher. Stir in the vanilla and the milk; set aside.
- Using an electric mixer cream together the sugars and the butter until light and fluffy, 3 to 4 minutes. Add the eggs one at a time mixing well after each addition.
- Mix the banana mixture into the butter mixture just until combined. Mix in the dry ingredients. Using a wooden spoon, gently stir in the chocolate chips.
- Spoon the batter into the liners, filling up to about ¼ inch from the top. Sprinkle each with a little granulated sugar and add a few extra chips to the top, optional.
- Bake in the preheated oven for 22 to 27 minutes. Place on a rack to cool.
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