In the Southeast, especially along the former slave trade corridor; specifically the sea islands of coastal North Carolina, South Carolina and Georgia, there are certain, traditional dishes that have transcended that thing called “time”. It is widely known that people brought here during the trans-Atlantic slave trade brought with them many traditions that they associated with their very unique culture. One of the most notable is the art of West African cuisine.
The Gullah (pronunced gah-lah) culture includes savory dishes that will take anyone eating far back to the smells and textures of what a meal may have been like in a small, one-room wooden shack with no windows, an open hearth for cooking and the smell of food on a cast iron pan.
One of the more famous dishes that has become ever more popular from that time period is “shrimp n grits”. Grits being stone ground corn is a hearty, starchy product cooked in water, supplemented with cream or a broth or even both. Shrimp, a widely abundant shellfish in the Southeast United States, served as the protein topping for the bowl of grits, giving one a hearty, “stick to your ribs” type of meal.
Nowadays, there are many versions and applications of this Southern greatness, but I hold true to the basics when it comes to my heritage. A heritage developed in Charleston, South Carolina.
Shrimp n Grits is a fairly simple and quick recipe. I often encourage folks to feel free to make any adjustments or iterations that they feel would enhance their “Gullah” experience in the kitchen or at the table.
Note: I tend to prefer cheese grits using medium or sharp cheddar cheese.
You will need:
1-2 lbs of peeled and de-veined shrimp
1.5 tblsp of oil
4-6 slices of cooked, thick cut bacon cut in to lardons
¾ cup of chopped scallions (garnish)
¼ cup of chopped cashew bits (optional for texture)
1.5 cups of grits
4-5.5 cups of liquid (water, chicken or vegetable stock; milk or heavy cream are optional)
2 tsp of Old Bay or any seafood seasoning
2-3 pats of butter
The method to the madness:
Peel and devein shrimp and rinse under cold water, let strain and pat dry
Lightly coat shrimp in olive oil
Dust with old bay or seafood seasoning, toss for an even coating of seasoning and let sit until ready to sear
Pan cook bacon at medium-high heat reserving the bacon grease
Once bacon is cooked, place on paper towels to absorb excess grease
Measure out grits and set aside
In a medium sauce pan, bring liquid (water, chicken broth) to a slow, rolling boil at medium high heat
Slowly add grits while whisking; continue to stir until incorporated
Reduce heat, cover and stir occasionally until you’ve reached desired thickness
Simultaneously, heat up a skillet and add oil
Toss in seasoned shrimp in to the same pan that the bacon was cooked in; add more oil if needed
Stir/toss shrimp for 3-5 min or until 135 degrees. Once done, pull and set aside
Add cheese to the almost fully cooked grits and stir until fully melted
Serve cheese grits in to a bowl and top with shrimp, bacon, cashews and green onions
-Ron
Things Men Carry 