Shrimp & Grits
Description:
Shrimp & Grits, like so many other recipes from the American South, is an excellent example of cross-cultural exchange. Grits made from dried and ground corn were already a food staple among the Native American Muskogee tribe, and trade with European settlers eventually introduced grits into the cuisine of the Lowcountry. Gullah or Lowcountry cuisine is a style of cooking that emerged in the South Carolina Lowcountry, a strip of coastline running from North Carolina through South Carolina and Georgia, all the way to Florida. In this area, enslaved West Africans working on coastal plantations were able to retain their native cooking and farming traditions, while simultaneously incorporating ingredients from their local geography. The descendents of these slaves are today known as the Gullahs. The combination of Shrimp and Grits is believed to be a result of cooks incorporating grits with locally caught shrimp, prepared using Gullah cooking methods. This dish was limited to being served in the Lowcountry until it gained widespread popularity in the American South towards the end of the 20th century.
Ingredients:
(2 servings)
· 14-16 medium raw shrimp
· 3 tbsp butter (42 g)
· ½ cup chicken or fish stock (120 ml)
· 1 green onion, sliced diagonally
· 2 strips bacon, sliced thin
· 1/4 medium onion, diced
· 2 cloves garlic, minced
· 2 tsp hot sauce (12 ml)
· Juice of 1/2 a lemon
· Salt and pepper
· 1 cup grits cooked according to package instructions. (Even if not called for in directions, I recommend cooking grits in 2 parts water 1 part half and half)
Preparation:
•Add bacon pieces to cold pan, turn heat to medium and cook until fat is rendered. In the bacon grease, add the garlic and onions. Sauté for a few minutes, then add the stock. At this point add hot sauce, lemon juice and butter. Season with salt and pepper then cook for a minute.
•At this point add the shrimp and cook for 1-2 minutes until they turn pink- be careful not to overcook in pan, even when heat is off. Spoon grits into a bowl or deep plate, then spoon shrimp and sauce over and garnish with the green onions.
Notes:
There are a variety of ways to prepare this dish, with this recipe being a more basic version. There are versions that include bell pepper, mushrooms, ham and sausage - use this as a base recipe.