carolina-shrimp-meat-water-grits-4597.jpg

Carolina Shrimp & Meat Water Grits

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by: The Front Porch Gourmet






Carolina Shrimp and Meat Water Grits is a wonderful meal for brunch, breakfast yet hearty enough for dinner. It's a uniquely delicious Southern dish.




ingredients

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serves: 6

2 pounds shrimp – peeled & deveined

2 cups dry grits – I prefer stone ground grits for texture

6-7 cups chicken stock – homemade or store bought (In case you were still wondering, THIS is your “meatwater“)

1 cup Parmesan Reggiano cheese

1 stick butter

1/2 cup sour cream

1/4 cup heavy cream

1 tbsp Paprika

4 tbsp olive oil

1 thinly sliced red pepper *optional

1 thinly sliced green pepper *optional

1 thinly sliced onion *optional

1/2 cup mushrooms *optional

Salt & pepper to taste

Nutrition Facts
Carolina Shrimp & Meat Water Grits

Servings Per Recipe: 6

Amount per Serving

Calories: 653

  • Total Fat: 39.2 g
  •     Saturated Fat: 17.8 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 317.8 mg
  • Sodium: 1262.5 mg
  • Total Carbs: 31.9 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 4.8 g
  • Protein: 45.2 g
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preparation

carolina-shrimp-meat-water-grits-4597.jpg 1.  Place shrimp on a non stick pan. Brush with olive oil and sprinkle with salt, pepper and Paprika. Roast at 375 until shrimp are pink in color, 3-5 minutes. Do not overcook the shrimp. When they are pink, they are done. Yes, that quick. remove from oven and set to the side.

2.  Pour chicken broth into a medium stockpot and bring to a boil. Add grits, lower heat to low and cover. Cook about 20 minutes, stirring frequently with a whisk, or until done. You want to whisk the grits as often as possible. The absolute key to creamy grits is 100% in the stirring. I whisk my grits at least four times during cooking and for the entirety of the last 5-7 minutes of cook time.

3.  When the grits are done, add sour cream, cheese, heavy cream, butter, salt & pepper. Whisk/stir until all ingredients are very well blended into the grits. Set aside covered.

4.  If you are using the vegetables, saute in olive oil until crisp tender.

5.  Whisk the grits one last time and scoop onto a plate. (If the grits are thick, they can easily be thinned with cream, chicken stock or milk.) Top with vegetables, then shrimp. Serve while grits are still warm.

Cooks' note:
This recipe can be easily lightened by using lower fat dairy ingredients. You may also substitute the shrimp for your favorite fish. I like to serve Fried Green Tomatoes with this as a side dish.

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