so here’s the deal… there are certain locations that bring to mind certain culinary styles or dishes. for example when i think of new england, i think of clam chowder. not that i’ve a) eaten clam chowder and b) been to new england but they’re known for it. and the southwest? well tex/mex of course. i expect to have spicy foods with a flair toward mexican cooking. california? i’m gonna go with spa like cuisine. i’m not from those areas but that’s the type of stuff i imagine that is their culinary bread and butter. so needless to say, i’m sure there are many people out there with assumptions of the food they’re going to eat on their trip down to south louisiana. and i have to say that as long as they stay away from the extremely touristy places and chains, they’re right. but i also have to add that when someone posts a recipe with the words “new orleans style” or “cajun” in the title, they sure better bring it. just saying.
all that goes to these points… a) i am aware that shrimp and grits is traditionally a south carolina low country dish but b) in this area of the country we do a barbeque shrimp version and it just happens to be one of my favorite dishes ever.
i would also like to point out that i’m not certifying these as authentic in anyway whatsoever. just saying this is my favorite version to make at home.
oh and please excuse the picture…. i mean to throw some green onions up on there to make it pretty but i was ravenous and they were gone before i could remember the pretty greenery.
shrimp and grits
- 2 lemons, cut into wedges
- 1 c (2 sticks) butter, melted
- 1 c ketchup
- 1/2 c worcestershire sauce
- 4 garlic cloves, crushed
- 2 bay leaves
- 3 tbs old bay
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 lbs peeled, deveined shrimp – you could use shrimp that still has the shell on (4 lbs) but seriously make life easier.
- french bread
- smoked gouda grits, recipe below
- preheat oven to 400F.
- stir together first 9 ingredients (everything except the shrimp)
- place the shrimp in a 9×13 pan and pour the sauce mixture over the shrimp. bake for 15-25 min or until the shrimp just turn pink, stirring occasionally.
- serve on top a pile of smoked gouda grits, with lemon wedges and french bread.
smoked gouda grits
- 3 c low sodium chicken stock or water
- 1 c milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c quick cooking grits (also called 5 min grits)
- 1 c shredded smoked gouda
- 3 tbs unsalted butter
- bring the stock, milk, salt and pepper to a boil. whisk in the grits. cover and reduce the heat to a simmer, stirring occasionally, 5 min or until thickened.
- remove from the heat and add the cheese and butter. stir until melted.
here’s a tip… if you want to make ahead, you can put the sauce together a couple days in advance and refrigerate.
here’s another tip… if this makes too much for you to eat all of it in one sitting, don’t store the shrimp in the sauce. put the sauce and the shrimp in different containers and reintroduce them to each other when you heat them up. trust me.
recipe adapted from: southern living magazine