Bobby Flay Shrimp 'N' Grits Recipe - TheFoodXP (2024)

FAQs

What state is best known for shrimp and grits? ›

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.

Shrimp and grits on their own are good for you! Grits are a whole grain and shrimp are packed with protein. The only thing that makes it an unhealthy recipe is the addition of fats and oils like butter, full fat cheese, and heavy cream.

The best side dishes to serve with shrimp and grits are collard greens, biscuits, sweet potato fries, mashed sweet potatoes, tempeh, mac and cheese, rosemary bread, cornbread, green beans and potatoes, lima beans, cheesy breadsticks, creamy pea soup, baked potatoes, wedge salad, eggplant rollatini, fried okra, ...

In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end. The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. It's so insanely delicious!

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

Grits, especially in their whole-grain form, hold on to many of these helpful plant compounds, even when you boil them. Grits, as whole grains or enriched varieties, also contain folate, which helps prevent birth defects and may also lower your risk of heart disease and cancer.

You can also combine grits with ingredients like skim milk, olive oil, fruits and/or vegetables to boost the dish's nutritional value—Our Shrimp-&-Grits-Stuffed Peppers is a balanced dinner option and is diabetes-friendly.

Quick, regular, and instant grits have fewer nutrients than the stone-ground variety. Additionally, they're typically paired with high-calorie ingredients, which may lead to weight gain if eaten too frequently.

History of Shrimp and Grits

Many pin the dish's origins to the Lowcountry, where it was once called shrimps and hominy or breakfast shrimp. (Some in that region call cooked grits hominy.

Do you eat shrimp and grits with a fork or spoon? ›

Some people may not understand how to eat grits. Grits are fork food and should not be served in a bowl. They should not consume 90 percent of your plate, and you should not have to eat them with a spoon or finish them by sopping up the remnants with a stale piece of toast.

Serving Southern Grits

We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for stove-cooked beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too.

Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish.

The succulent shrimp with creamy grits! The cheesy, buttery grits livened up by the Cajun spices in the shrimp! When you bring it all together, you have a perfectly balanced dish. It's the same principle as this creamy Cajun Shrimp Pasta.

You can use yellow or white grits in this recipe, which may be labeled polenta in the grocery store. No matter what kind you buy, one thing we don't recommend skipping: cooking your grits in broth for added flavor. To make sure it's not too overpowering, we generally use a combo of equal parts water and chicken broth.

Louisiana is the top harvester of shrimp in the Gulf of Mexico and has led the United States in shrimp landings every year since 2000.

The spiritual home of the dish, South Carolina's attitude toward grits is unique in many ways. For example, cooked grits is called "hominy" in South Carolina (per The Local Palate). While grits is made from hominy corn, in the rest of the US, "hominy" refers to the whole hominy corn kernels.

WILD-CAUGHT SHRIMP IS KING OF THE TEXAS COAST

In fact, we're one of the top producers of shrimp in the entire country. With more than 100 species of commercially available shrimp in the world, Texas Gulf waters are home to two of the tastiest varieties: brown shrimp and white shrimp.

Almost all of the brown shrimp harvested in the United States comes from the Gulf of Mexico, mainly from Texas and Louisiana.