As evidenced by the 40000 shrimp recipes you can find on my blog, I'm a big fan of shrimp. A recipe I've had a lot of time to experiment with is shrimp and grits. My current shrimp and grits obsession here in Atlanta is from Homegrown in Cabbagetown. Good Lawd, I highly recommend it. Anyway, this weekend I had a hankering for shrimp and grits and wanted to put a little twist on it. I was at the Grant Park Farmers Market when my eyes met with a big old bag of fresh north Georgia stone ground white grits. I bought them without hesitation. Then I walked over to a dairy stand where the ladies were selling a goat cheese sampler. The rest was history.

Shrimp creole is usually served on rice, pasta, or grits. White rice just wouldn't do, so I went for goat cheese grits to counter that spice with some mellow flavor. I made the shrimp creole pretty authentic, with the exception of Worcestersire; I used Preserving Place's Alt-1 sauce instead. I used a few recipes to get my bearings for the right shrimp creole; grits I knew by heart.

Paula Deen's Shrimp Creole

Runaway Apricot - Shrimp Creole and Cheddar Grits

The Neely's - Shrimp Creole

Now we have the recipe for the grits:

INGREDIENTS

  • 1 cup stone ground grits
  • 1 cup 2% milk
  • 2 cups chicken broth (unsalted)
  • 1 teaspoon salt
  • 1 teaspoon garlic
  • 1/2 cup goat cheese 
  • fresh ground black pepper
  • 2 tablespoons of salted butter

INSTRUCTIONS

  1. Start the grits after you've began sweating the veggies in your shrimp creole.
  2. In a medium saucepan, bring 1 1/4 cup of chicken broth, the milk, and the grits to a boil. 
  3. Allow the grits to boil for about 5 minutes, then turn the heat down and cover them.
  4. Occasionally stir and keep covered until grits become thick, like a porridge.
  5. Add the salt, pepper, goat cheese, butter and garlic, stirring in well.
  6. Stir in the remaining 3/4 cup of chicken broth to thin them out. The grits will still be thick, but easier to stir. Serve shrimp creole on top of the grits. Cry. Pray there's leftovers.
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Veggies for the mirepoix, the base of shrimp Creole and many other Creole recipes.

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Everything you need for the best grits ever.

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Those grits, tho.

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As always, bon appetit!

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