Shrimp & Grits

On Christmas morning for many years, we would have Bacon Pleasers and grits. But this Christmas, my mother wanted to try a Shrimp and Grits recipe from Prevention Magazine.  

We made the grits the way we normally do with salted water and cooking and stirring for a long time.  If they get too thick, just add a little water and keep stirring until they are nice and creamy.  We cook our grits for almost an hour.  However, I’ve included the recipe for those who aren’t grit cookers.  This dish was simply divine!

Grits

1 cup of grits (not quick cooking)
2 cups of water
3 cups 1% milk
1 Tbsp unsalted butter

Shrimp
2 Tbsp olive oil
6 Slices or 3 oz. of Canadian bacon sliced into 1 1/2  inch strips
1 lb of large shrimp, peeled and deveined
1 medium onion, chopped
1 red bell pepper, chopped
1 clove of garlic, minced
1 ½ tsp of chopped fresh thyme or ¼ tsp dried
¾ tsp paprika
¼ tsp salt
2 tsp all purpose flour
1 cup of low sodium chicken broth
½ cup 1% milk

Make the grits. Bring 2 cups of water to a boil in a medium saucepan. Gradually add grits, whisking constantly. Add milk, butter, and ¼ tsp salt and simmer, whisking constantly. Reduce heat to low, cover and simmer, stirring occasionally, until smooth and creamy, about 40 minutes.

Prepare shrimp. Heat 1 Tbsp of oil in large nonstick skillet over medium-high heat. Add bacon and cook until crisp, about 4 minutes. Add shrimp and cook until near done, about 3 minutes. Transfer to plate. Heat remaining 1 Tbsp of oil in the same pan over medium heat. Add onion and bell pepper and cook, stirring until softened, 6 minutes. Add garlic, thyme, paprika and ¼ tsp salt. Cook 1 minute. Sprinkle flour over vegetable mixture and stir one minute. Add broth and milk and bring to a boil and stir constantly. Cook over medium –high heat, stirring until the sauce thickens, 3 minutes. Return the shrimp and bacon to the sauce in pan. Simmer until shrimp is cooked through, 1 minute. Season to taste. Serve the shrimp mixture over the grits. Serves 4 people.

I have a few thoughts on this recipe other than it being simply divine. There were a few substitutions that I made. The cost of the Canadian bacon was high and I noticed that turkey bacon was on sale.  For this type of recipe once could use Canadian bacon, regular (pork) bacon, turkey bacon or even ham.  However, I used the turkey bacon to keep it on the healthier side.   I used six strips which I chopped up instead of slicing into strips.   Dried thyme was used liberally, 1-2 teaspoons.  I used a few cloves of garlic.  One can’t go wrong with more garlic.  Before I returned the shrimp and bacon mixture back to the pan, I seasoned it liberally with Old Bay Seasoning.   I also added about a tablespoon of dried parsley and hot sauce to kick up the heat a just a little.

Fish N Grits
Cook the grits

I use the Old Fashioned Grits made by Quaker or some store brand –whichever is cheaper. Use the amount of grits and water based on your serving size as directed on the label. Slowly stir the grits into the boiling water. If possible, use a non-stick cooking pot. Salt the grits at this time. Reduce the heat to medium to low and cover. I usually have the cover slightly ajar although I don’t know when I started doing this. Continue to periodically stir and add water. As the grits get thick, add some water and stir to loosen them up. This process is repeated over and over and over again. I usually cook grits for at least an hour. When the grits are close to done, prepare the fish.

Tip. Never waste your time trying to scrub out a pot that has just been used to cook grits. During the cooking process, grits are going to stick to the bottom of the pot. The best thing to do is to add water to the pot and allow the pot to sit for a few hours. The grits will easily come out.

Prepare the fish
I usually make this dish with ruby red trout. I discovered this fish by accident when I thought I was purchasing salmon. Although the appearance is very similar, I find the flesh of the trout to be more tender and milder than salmon. If trout isn’t available, I use salmon.

Set the oven to broil. Move the oven rack to the highest position.
Rinse the fish off and pat dry. Place the fish skin side down in a pan. For easy clean up, line the pan with foil and spray the foil with a cooking spray such as olive oil cooking spray. Season the fish to your liking. I tend to use a combination of old bay seasoning and pepper. Lightly spray the top of the fish with your cooking spray. Place the fish in the oven. If it is on the highest rack it should be about 4-6 inches from the heat source. The fish will be done within 10 minutes. However, I tend to cook it longer so that the top is slightly browned and crispy. Never leave broiling food unattended.

Pour the grits on your plate and add butter or a little cheddar cheese. You may choose to season with pepper and additional salt if needed. Place the fish on top.

The key to good grits is to allow them time to cook. It is something so simple and satisfying, yet it takes time, patience and constant monitoring. I learned that from my mother who makes the creamiest and thickest grits that I know of and she cooks them even longer than I do. I can’t count the number of mornings my mother has called out to me (usually from the shower), “Check the grits! They may need some water!” I check the grits, add water and stir. Then I pour my cup of coffee. I watch and wait.