At Home Brunch – Smothered Shrimp and Grits

The Bruncholics favorite in all its glory! Enjoy this at home and sound off in the comments on your results!


Ingredients:

  • 4 cups water
  • Salt and pepper
  • Creole Seasoning
  • 2 cups stone-ground grits
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 2 tablespoons chopped parsley
  • 1/2cup chopped bell pepper
  • 1/2 cup onion
  • 1/2 cup chopped celery
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

Directions:

  1. Cook down bacon in a large frying pan. Remove bacon and leave grease.
  2. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Stir in heavy cream. Remove from heat and stir in butter and cheese.
  3. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove bacon.
  4. In grease, add all veggies except garlic and saute for 5-10 minutes. Add shrimp and cook until pink. Add flour to soak up grease then add water until desired consistency. Cook until all lumps of flour are out.
  5. Add chopped bacon, parsley, scallions, and garlic. Cook for 3 minutes.
  6. Spoon grits into a serving bowl. Then place smothered grits mixture on top

Fin.

Grits: Sweet or Savory?

The age old questions continues. Butter and Sugar or Salt and pepper? Sweet… Or Savory? As a child, I loved sweet grits with butter and sugar, but then I grew into a man and discovered the greatness of savory grits. With shrimp and grits being my favorite as some of you already know.  Can you really blame someone for liking sweet grits?  Grits are so versatile anything can come from them.

 

 

Donna Battle, a food writer for Eb0ny magazine as well a food historian is here to break it all down for you.

[Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate

 

Sound off in the comments and let your opinion be heard!