Q1: What is the difference between grits and polenta?

While both are made from ground corn, they are typically made from different types of corn. Grits are traditionally made from dent corn and are a staple of the American South. Polenta is a staple of Northern Italy and is traditionally made from flint corn, which often results in a slightly different texture and a more pronounced corn flavor.

Q2: What kind of grits should I buy? Old-fashioned, quick, or instant?

For the creamiest, most authentic, and best-tasting result, you should always choose old-fashioned or stone-ground grits . They take longer to cook (about 20-25 minutes), but the flavor and texture are far superior. Quick-cooking grits are more finely ground and will work in a pinch (they cook in about 5 minutes). Instant grits are pre-cooked and dehydrated and are not recommended for this recipe, as they can have a pasty texture.

Q3: How do I keep my shrimp from becoming tough and rubbery?

The secret to tender shrimp is high heat and a very short cooking time . Shrimp cook incredibly fast. In this recipe, we sear them for just one minute on the first side, and then they only need another 3-4 minutes in the simmering sauce to finish cooking. They are done as soon as they turn pink and opaque and curl into a "C" shape. Any longer, and they will overcook and become tough.

Q4: Can I make this dish ahead of time?

While it is best served fresh, you can prep the components ahead of time. You can cook the bacon, sauté the aromatics (jalapeño, green onion, garlic), and mix the cream sauce ahead of time. You can also cook the grits ahead. Then, when you are ready to serve, you can reheat the grits and the sauce base, and then quickly cook the shrimp and finish the sauce.

Q5: Is this dish very spicy?

As written, this dish has a mild to medium level of spice from the Cajun seasoning, the pinch of cayenne, and the fresh jalapeño. You are in complete control of the heat! For a milder version, you can use a mild Cajun seasoning, omit the cayenne, and be sure to remove all the seeds and membranes from your jalapeño. For a spicier version, use a hot Cajun seasoning and leave some of the seeds in the jalapeño.

The Best Classic & Creamy Shrimp and Grits Recipe

A classic Southern recipe for Shrimp and Grits. This dish features creamy, cheesy grits made with white Cheddar cheese. The topping is a savory and slightly spicy mixture of large shrimp, which are seasoned with Cajun spices and cooked in bacon drippings along with jalapeño, green onion, and garlic. A quick pan sauce is made with cream and lemon juice, and the entire dish is finished with crispy bacon and fresh parsley.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Southern
Diet: Gluten Free

Ingredients

Scale

For the Grits:
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
1 cup white grits
½ cup shredded white Cheddar cheese
For the Shrimp and Sauce:
4 strips bacon, cut into 1/4-inch pieces
1 pound shrimp, peeled and deveined
½ teaspoon Cajun seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon minced jalapeño pepper
2 tablespoons minced green onion
3 cloves garlic, minced
¼ cup water
2 tablespoons heavy whipping cream
2 teaspoons lemon juice
1 dash Worcestershire sauce
1 tablespoon chopped fresh parsley

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Instructions

Cook the Grits: In a medium pot, combine 4 cups of water, the butter, and 1 teaspoon of salt. Bring to a boil.
Gradually whisk in the grits. Bring the mixture back to a simmer, then reduce the heat to low, cover, and cook for 20 to 25 minutes, until creamy, stirring occasionally.
Once cooked, remove the pot from the heat and stir in the Cheddar cheese until melted. Keep covered.
Prepare the Shrimp and Sauce: While the grits are cooking, cook the chopped bacon in a large skillet over medium-high heat for 5 to 7 minutes, until almost crisp. Transfer the bacon to a dish, reserving the drippings in the skillet.
In a small bowl, whisk together 1/4 cup of water, the heavy cream, lemon juice, and Worcestershire sauce. Set aside.
In a separate large bowl, season the shrimp with the Cajun seasoning, 1/2 teaspoon of salt, black pepper, and a pinch of cayenne pepper.
Heat the reserved bacon drippings in the skillet over high heat. Add the seasoned shrimp and cook for 1 minute.
Flip the shrimp, add the minced jalapeño, and cook for about 30 seconds until fragrant.
Stir the cream mixture, the cooked bacon, green onion, and garlic into the skillet with the shrimp. Cook and stir for 3 to 4 minutes, until the shrimp is cooked through and the sauce has thickened slightly. Add a splash of water if the sauce becomes too thick.
Remove the skillet from the heat and stir in the fresh parsley.
Serve: Ladle the cheesy grits into serving bowls and top with the shrimp and sauce.

Notes

This recipe involves concurrent cooking: the grits simmer while the shrimp and sauce are prepared.
Using the rendered bacon drippings to cook the shrimp is a key step that adds a deep, smoky flavor to the dish.
Cooking the grits on low heat for an extended period allows them to become tender and creamy.

Nutrition

Serving Size: 1/4 of recipe
Calories: 650-750
Sugar: 4-6 g
Sodium: 1500-1800 mg
Fat: 35-45 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 3-5 g
Protein: 35-45 g
Cholesterol: 250-300 mg

Find it online: https://cookupjoy.com/the-best-classic-creamy-shrimp-and-grits-recipe/