I used yellow grits, since it’s all I could find.To save time, you can use quick cooking grits instead of stone-ground (but the texture will be different).You can use water instead of chicken broth to cook the grits.Or, enjoy the leftover grits plain and add the cold cooked leftover shrimp to a salad to prevent overcooking. Heat the shrimp only for a few seconds in the microwave- as little as possible. If you have leftovers, the grits can be reheated on the stovetop with some extra water to break them up, whisking them as they reheat. This recipe is best served right away, since shrimp get rubbery from reheating and grits turn more solid after they cool.Most “fresh” shrimp you buy at the store has actually been previously frozen, but is marked up anyway. Money Saving Tip: Buy frozen shrimp and defrost them yourself.It’s so simple and delicious! FAQs and Variations Then, sprinkle with the chopped bacon and some sliced green onions. To serve, spoon some grits into a shallow bowl, and scoop some of the shrimp and some of the sauce on top. Stir in some shredded cheese into the grits.The butter will melt into everything and the chicken stock will help deglaze the pan, making a super flavorful sauce to spoon over the grits. Once the butter is melted, turn off the heat so the shrimp doesn’t overcook. Add some butter and chicken stock to the shrimp.This will only take a few minutes, since shrimp is really fast to cook. Pat the shrimp dry and season it with salt and pepper, and sauté the shrimp in the bacon fat.Then, cook up some bacon until it’s crispy, then remove it from the pan and chop it up when it’s cool.I also added a little butter for extra richness. Cook the grits in a mixture of chicken stock and milk.While they’re cooking, sauté some bacon, cook the shrimp in the bacon grease, then make a simple butter sauce in the same pan! This method also allows plenty of time to prepare the bacon, shrimp, and sauce portion of the shrimp and grits.Ĭooking shrimp and grits is easy- just cook the grits and add some cheese. It comes out perfect, with much less labor and boiling grits sputtering in your face! Then, when they are creamy but still not quite done, I cover them and remove them from the heat to let them steam the rest of the way. Instead, I whisk them every few minutes for about 10-15 minutes. Kind of like when you cook risotto.Īnd while this may be true, I find that grits will get creamy no matter what, and it’s not worth the labor of constantly attending to them. The thought is that the more you whisk the grits, the more starch is released, and the creamier the grits become. Many people think that you do have to whisk or stir them for almost the entire cooking time. Some traditional Southern cooks may be rolling in their graves right now. Here’s my time-saving trick for cooking up these delicious grits: you don’t have to whisk them continuously.
#Budget bytes lunch how to
How to save time cooking stone-ground grits If you are pressed for time, you can certainly use one of these as a substitute.
They do, however, take longer to cook than quick cooking grits or instant grits. The texture has some bite to it, and the flavor is, for lack of a better word, super “corny.” They are the steel cut oats of the grit world. Make sure you don’t buy cornmeal by accident- it’s not the same! I used Bob’s Red Mill Yellow Corn Grits/Polenta. I DO recommend that you use stone ground, however, whether they are white or yellow. You can use white if you want, and they are more traditional… the only reason I used yellow is because it’s the only thing my grocery store had. I used stone-ground yellow grits to make these classic shrimp and grits. What kind of grits to use for Shrimp and Grits The smoky bacon flavor stands out and the chicken stock and butter makes it super savory and creamy tasting. I used salt and pepper only for seasoning, with a garnish of green onions at the end. This version of shrimp and grits keeps things simple. When it comes to comfort food, I like mine to be simple. Often, shrimp and grits recipes are made with peppers and onions, or with blackening seasoning for extra flavor. The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end. Other Southern regions have developed their versions of shrimp and grits- for example, you can find blackened shrimp and grits in New Orleans with a creole/cajun spin. It’s traditionally a breakfast dish, but I love it for a quick dinner. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful.
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