Shrimp and Grits

Welcome to my blog about cooking in the South! As a born-and-raised Southerner, I have a deep love and appreciation for the rich and flavorful cuisine of this region. From classic dishes like fried chicken and biscuits to modern twists on Southern staples, there’s no shortage of delicious food to be found here.

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In this blog, I’ll be sharing recipes, cooking tips, and stories about my experiences with Southern cooking. Whether you’re a seasoned chef or a beginner in the kitchen, I hope to inspire you to try your hand at some of these amazing dishes and discover the joy of cooking in the South.

To kick things off, I want to share a recipe for one of my all-time favorite Southern dishes: shrimp and grits. This dish has its roots in the Lowcountry of South Carolina and Georgia, but it’s become a beloved staple throughout the South.

To make shrimp and grits, you’ll need:

– 1 pound of fresh shrimp, peeled and deveined

– 1 cup of stone-ground grits

– 4 cups of water or chicken broth

– 1/2 cup of heavy cream

– 4 tablespoons of butter

– 2 cloves of garlic, minced

– 1/4 cup of chopped green onions

– 1/4 cup of chopped parsley

– Salt and pepper to taste

Start by bringing the water or chicken broth to a boil in a large pot. Add the grits and stir to combine. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the grits are tender and creamy.

In a separate pan, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the shrimp and cook for 3-4 minutes until pink and cooked through. Stir in the heavy cream and cook for another 1-2 minutes until the sauce is thickened.

To serve, divide the grits between four bowls and top with the shrimp and sauce. Sprinkle with green onions and parsley, and season with salt and pepper to taste.

I hope you enjoy this recipe and stay tuned for more Southern cooking adventures to come!