Carolina Shrimp And Grits | Nik Snacks | #BrunchWeek

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures!

Welcome to the 8th year of #BrunchWeek!

22 bloggers are excited to share NEW favorite Brunch recipes. SCROLL TO THE END for:
French toast, danish, waffles, pancakes, salads, cocktails, mocktails and plenty of desserts. Vegan, keto, Whole 30-compliant--we have it all. Here's to having brunch every day this week!

Grits: Either you love them or you hate them. There is NO in between. I will admit this--most of the southern population has been eating mediocre grits their whole lives. Boiled in a pot with water for just a few minutes, the texture is akin to Quikrete. No wonder Northerners think we're crazy down here.

But shrimp and grits are something special. There are as many recipes for this dish as there are people in the world. Tomato based, cream based, cheese based... there is no wrong when it comes to this part of the dish. I like mine in a cream or a white wine-based sauce with onions, peppers, bacon and if I feel fancy, sliced sausages.

The shrimp can be cooked tail on or off, but you'll achieve greater flavor and texture if you leave the tail on while cooking. If your shrimp are fresh enough, you can eat the tails right along with the rest of the crustacean. It's really a matter of personal preference. Like the way you take your coffee or tea.

Grits are stone-ground corn (white or yellow), some finer than others and the texture leaves much to be desired. Made with water and seasoned with salt and pepper, it's a staple on breakfast menus everywhere. Upscale restaurants serve them with shrimp, fish, and an up-charge of $20.

A true grit lover scoffs at instant or quick-cooking grits; only long-cooking stone-ground grits are worth cooking and eating. Grits are served as a side dish for breakfast and in recent times, for dinner and are traditionally doctored up with butter, milk, cream and sometimes sugar (which is blasphemous, blech lol).

Carolina Shrimp and Grits 
Yield: 4-6 servings with ~½ cup serving of grits

2 cups chicken (beef, seafood, vegetable) stock
1 cup milk, heavy cream or half-and-half, plus more as needed
1 ¾ cups stone-ground white grits
Kosher salt and freshly ground black pepper, to taste
4 ounces Parmesan cheese, grated

2 tablespoons extra-virgin olive oil
1 pound shrimp, peeled, deveined, tail-on
Old Bay seasoning, to taste
1 large garlic clove, minced
1 cup onion, diced
1 bell pepper, diced (optional)
1/2 cup country ham, small dice
1 cup mushrooms, sliced thin
1 Tablespoon fresh lemon juice
4 Tablespoons half-and-half
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts

Make the grits: 

1. Bring the chicken stock, and milk to a boil in a medium pot over medium-high heat. While whisking continuously, slowly sprinkle in the grits. When the grits begin to bubble, reduce the heat to the low and cook by stirring the grits occasionally until all the liquid is absorbed, about 20 to 25 minutes.


2. Remove from the heat and whisk in the Parmesan cheese until melted. Cover with a lid to keep warm until ready to serve. If grits become too thick, add water 1/2 cup at a time and whisk it in.

3. In a large skillet, heat oil over medium-high heat. Rinse the shrimp, pat dry and season with Old Bay. Set aside. Add garlic, onion and bell peppers (if using), and andouille sausage to the hot oil and cook, stirring occasionally, until fragrant and sausage starts to caramelize on the edges. Add mushrooms, ham and lemon juice. Cook about 8 minutes.

4. Add the shrimp and deglaze the pan with the half-and-half. Simmer until the shrimp are pink and tender, about 4 minutes.

5. Shut off the heat and add parsley and green onion to finish.

6. Uncover the grits. Whisk in water or stock to reach your desired consistency, f needed. Ladle the grits onto a plate and top with shrimp and sauce. Enjoy!

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