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.
Now we have the recipe for the grits:
- 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
- Start the grits after you've began sweating the veggies in your shrimp creole.
- In a medium saucepan, bring 1 1/4 cup of chicken broth, the milk, and the grits to a boil.
- Allow the grits to boil for about 5 minutes, then turn the heat down and cover them.
- Occasionally stir and keep covered until grits become thick, like a porridge.
- Add the salt, pepper, goat cheese, butter and garlic, stirring in well.
- 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.
Veggies for the mirepoix, the base of shrimp Creole and many other Creole recipes.
Everything you need for the best grits ever.
Those grits, tho.