Shrimp and Grits With Roasted Tomato, Fennel and Sausage Recipe (2024)

FAQs

What meat goes with shrimp and grits? ›

Some recipes incorporate sausage or bacon, while others use different types of cheese or vegetables. My version of shrimp and grits incorporates crispy bacon, which adds a delicious smoky flavor, and a generous amount of sauce for drizzling over the creamy grits.

Shrimp and grits are a Southern staple and one of the few regional dishes that I find myself craving on a regular basis. To balance out the richness of the rendered bacon, pair this dish with a refreshing gin and tonic. Gin plays beautifully with shrimp, and the lightness of the co*cktail will work well day or night.

Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish.

The savory starch is versatile enough to be a part of your lunch or dinner menus, too. Consider classic Cheddar cheese grits as a side, or you can always go for the classic combo of shrimp and grits. Not convinced? Give our Italian-Style Grits and Greens with Pulled Pork and Mushrooms a try.

Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

Coastal Cuisine Reigns Supreme

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.

The best side dishes to serve with shrimp and grits are collard greens, biscuits, sweet potato fries, mashed sweet potatoes, tempeh, mac and cheese, rosemary bread, cornbread, green beans and potatoes, lima beans, cheesy breadsticks, creamy pea soup, baked potatoes, wedge salad, eggplant rollatini, fried okra, ...

Shrimp and grits on their own are good for you! Grits are a whole grain and shrimp are packed with protein. The only thing that makes it an unhealthy recipe is the addition of fats and oils like butter, full fat cheese, and heavy cream.

If serving shrimp and grits to guests, I like to leave the tails on for a pretty presentation. If I am serving my family, I buy shrimp without the tails for easy eating; the choice is yours.

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

Which is healthier for breakfast grits or oatmeal? ›

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

The history of shrimp and grits

However, its roots go back even further: The concept of combining corn and shellfish was likely brought to the South by enslaved Africans. As time passed, the dish became a beloved Southern delicacy, appreciated for its harmonious blend of flavors and textures.

I would go with Southern style greens like turnip or collards. Try cooking them with some onions and bits of ham or bacon. South Carolina style Shrimp & Grits with Collard Greens sautéed in bacon grease and sweet cornbread.

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Corn was dried, boiled, and rinsed so the hominy could be used as a staple or ground into "flour" or grits. Grits served with fried eggs, O.J., coffee (cafe au lait if you use a New Orleans blend), Mimosas or Bloody Marys for a brunch, as we say in south Louisiana: "mais-oui, you'll bring da house down fo' sho!"

Grits are eaten with a wide variety of foods, such as eggs and bacon, fried catfish, shrimp, salmon croquettes, or country ham. Shrimp and grits is a traditional dish in the coastal communities in the South Carolina Lowcountry and Georgia's Lower Coastal Plain.

Southern grits are some of the creamiest, dreamiest dishes on the planet. Made from stone-ground grits and slow cooked to perfection, I love them best finished with a generous heap of butter, cheese (mmm, cheesy grits!), and heavy cream.

There are no reasons one cannot eat meat and fish/seafood together, even in the same bite. Unless you have allergies to any of the fish or shellfish species being served.