sumo Loc: Houston suburb

In 1992 I went TDY (on a business trip) to Chapel Hill NC, at the university there…our group leader took us to a place just off campus to eat….the waiter suggested Shrimp and Grits - I thought that sounded strange, but I’ll try anything…My wife says no, the waiter convinced her to try it.. bottom line we both loved the dish. About 6 months later wifey says why don’t you make that dish we had in Chapel Hill. From memory I created this dish, over the next couple of years I made it with changes of the method of putting it together. This is the one dish my wife request for her birthday dinner now.
Now a days I think every restaurant we go to now has Shrimp n Grits on the menu. have tried many but I always like our creation at home.

Blair Shaw Jr Loc: Dunnellon,Florida

It looks tempting and I'm not much on grits but I sure would go with a rice pilaf that included corn kernels instead of the mushy stuff but I know the flavor is definitely in your mix....guaranteed.

Thanks for the idea....I'll give it a try.

JustJill Loc: Iowa

That picture looks great!
I just got back vacation in West Virginia. My husband encouraged me to try grits while I was here. I got some at a fast food place even though I do not like to do fast food. They were soupy and not very good. I sent my hubby a picture and he said that is NOT the way they are suppose to be. So I tried them again in an upscale steak restaurant and they were smooth and creamy and delicious! I just may have to try to make them some time.

sumo Loc: Houston suburb

My cheese grits recipe is
4 cups boiling water
1 T butter in water
1 cup grits. Not instant but 5 min kind
Stir ever so often to prevent sticking

Remove from stove
Then I add 1 stick butter
1 pkg grated cheese (2 cups)
Stir and stir some more
Beat two eggs - temper eggs with some hot grits, stir together
Top with paprika
Then i pour into pyrex pan and bake for 15 min
Grits will be runny and soft when very hot. Let them sit about 15 min to stiffen up a bit.
Next day you will have to cut with a knife as they will be thick and relative stiff

You really don't have to put butter, cheese, eggs. Just let them cool in sauce pan and put some in bowl and eat like that

JustJill Loc: Iowa

Thank you very much. I appreciate that you took the time to write out the recipe! It is now in my to try stack.

Quixdraw Loc: x

Looks good! Which came first, I wonder, Grits or Polenta?

sumo Loc: Houston suburb

If Im not mistaken...corn meal, grits, polenta are all different sizes of ground corn..each with a fire texture than the other

joecichjr Loc: Chicago S. Suburbs, Illinois, USA

Looks fabulously inviting 💎💎💎

TriX Loc: Raleigh, NC

Most likely the restaurant you remember in Chapel Hill was Crooks Corner, a James Beard Classic restaurant, famous for its shrimp and grits for decades, which sadly just closed this year - a big loss. Here’s the recipe: https://www.food.com/recipe/crooks-corner-shrimp-and-grits-90000

sumo Loc: Houston suburb

that name seems familiar, but it was years ago...
Im gonna have to try the way they make theirs....but I just created what I thought they made...and we like my creation...but who knows maybe there's will be better....

my creation follows...

Shrimp and Grits

for 2 or for 4 for leftovers-

6 slices of bacon….cooked crispy- crumble and set aside
6 green onions - diced white parts and some of the green….leave the remainder for chives……..
6 or 8 cloves garlic diced
20 fresh mushrooms... sliced
Or Use two boxes already sliced by the store (but these are too thick so I slice them down the middle)
Shrimp - 5 shrimp per person… 20 shrimp can fit in the pan with the mushrooms … enough for two nights
(we eat leftovers)
unsalted butter...
EVOO (extra virgin olive oil)
Cheese grits (recipe above )

cook bacon in the early afternoon…put bacon on paper towel…pour off most of the grease…
leaving all the bits and pieces. then add a 1/4 stick of butter and a bit of EVOO... after butter melts.
add the diced garlic and some whites of the onions….stir and then leave it until ready to cook later for dinner…
the butter and oil soaks up all the garlic and onion flavors...

When ready for final dish…first do the grits -takes about 20 min.

(Dredge only 3 shrimp
shrimp in flour - will help thicken final dish)

turn on heat again…sauté the garlic and onions a bit more then add the mushroom to the garlic/onion/butter, EVOO mixture and sauté until they release their liquid…
(at first, the mushrooms will soak up all the butter mixture… for a few minutes, and then will release liquid in about 4 or 5 min.)
put in some more of the green onion parts - sauté a minute longer... stirring all the while..and let all those flavors meet each other...

push the mushrooms to the side, turn up the heat a bit.... then add the shrimp....about 5 or 6 each plate.. flip the shrimp with a fork until all cooked then stir it all one final time…

Spoon grits on a plate....top with the shrimp, mushrooms and some of the liquid that remains in shrimp on top of grits…….

top with chives and crumbled bacon pieces

TriX Loc: Raleigh, NC

I really like your recipe, I’m going to give it a try. Thank you!

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Good lookin' tasty plates there, sumo! That would definitely get me to try Grits!!

Sylvias Loc: North Yorkshire England

Looking tasty, fine shots sumo. Thank you for the recipe.

Paul B. Loc: North Carolina

I have never tried it but it looks and sounds good.