Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, shrimp and grits. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Shrimp and Grits is a classic Southern dish that's quick enough for a simple weeknight meal. You can even cook the grits hands-off while you prepare the shrimp. This recipe for shrimp and grits starts with a clever tip for In an ideal world, we'd all be getting fresh coastal shrimp for our shrimp and grits — but we'll settle for frozen shrimp with the shell on.

Shrimp and Grits is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Shrimp and Grits is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have shrimp and grits using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Shrimp and Grits:

1. Prepare 1 lb Shrimp
2. Take 2 cup grits
3. Get 1 bunch Scallions
4. Prepare 1 large Shallot
5. Make ready 2 clove Garlic
6. Get 4 large Whole Baby Bell Mushrooms
7. Take 1 medium Sweet Red Pepper
8. Get 1/3 tsp All Purpose Seasoning
9. Get 1/4 tsp Kosher Salt
10. Prepare 1/4 tsp Fresh Cracked Pepper
11. Take 1 tbsp Salted Butter
12. Take 1 tsp Extra Virgin Olive Oil

Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them. Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. This southern shrimp and grits recipe is a classic low-country dish adored by just about everyone on the planet-and if someone say they don't love it, they're lying.

Steps to make Shrimp and Grits:

1. Peel and clean shrimp (placing shells in 2 quart sauce pan of water)
2. Place cleaned shrimp in bowl of cold water.
3. Heat water with shrimp shells adding salt and all purpose seasoning to the water.
4. Take four of the scallion stalks and cut into 1/4" pieces.
5. Dice red pepper and place in bowl with previously sliced items.
6. Slice two more scallions on an angle making 1/2" tubes like penne pasta. Set aside.
7. When water comes to boil and shrimp shells are pink, pour the liquid through strainer into large heat resistant bowl. Then return strained liquid to the sauce pan and stir in grits. Return to medium heat and stir occasionally, keeping the grits smooth in consistency. Turn heat to low and cover the pot with lid.
8. In a medium skillet over medium high heat, melt butter. As the butter melts, toss the sliced and diced vegetables in seasonings with the olive oil.
9. While the butter melts, liberally sprinkle Kosher salt and cracked pepper over cleaned, drained shrimp.
10. Once butter has melted in skillet, stir in vegetables. Keep them moving in pan so they are evenly heated. When vegetables begin to wilt, add shrimp to pan and continue to stir, until all the shrimp have curled and have turned pink.
11. Now toss the remaining scallions into shrimp and vegetable mixture. turn off the heat and cover. Let sit for 5 mins.
12. In a dinner bowl or large plate, pour in serving of grits, then scoop shrimp and vegetables on top.

You can certainly count The One and. Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. My Shrimp and Grits are topped with a mound of garlicky shrimp, smoky ham and caramelized peppers, on a rich flavorful bed of cheesy grits. With a few simple changes to pack in a bit more flavor. These delectable Shrimp and Grits will leave you licking your plate and longing for more.

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