After a vacation to New Orleans, I returned with soul food on my mind, and this week’s grocery trip produced the required shrimp to throw over my standard grits. Not all grits are made with buttermilk, but I prefer the tangy kick that the buttermilk lends.
- 3/4 c. grits
- 1 c. buttermilk
- 2 c. water
- 5-6 shrimp/serving, thawed, peeled, and dried
- 1 tsp. red cayenne pepper
- 3 tbsp. bacon renderings
- salt and pepper
Cook Time: 15 minutes
Yields: 2-4 servings
- If using frozen shrimp, thaw and drain. Sprinkle shrimp on both sides with salt and cayenne pepper, and black pepper.
- In a saucepan over medium-low heat, bring 1 c. buttermilk and 2 c. water to boil, stirring frequently to prevent separation.
- In a non-stick pan, heat 3 tbsp. bacon renderings over medium-high heat.
- After water and buttermilk has come to a boil, add in 3/4 c. of grits, stir thoroughly, cover and reduce to a simmer. Continue to cook for about 10-12 minutes, or until the grits have absorbed the liquid.
- After bacon renderings have heated up, arrange thawed shrimp flat in the bottom of the skillet. Saute shrimp for about 6 minutes, then flip over and cook for an additional 6 minutes. The cook time will depend on the size of shrimp, and you should refer to your package instructions or local grocer for details.
- Portion cooked grits into bowls.
- After shrimp are cooked, scoop directly on top of grits, and serve immediately.
You’ll have to pardon the impersonal photograph, as we gobbled these up before I could snap a pic.