Shrimp and Grits

The story

Shrimp and grits grew from the coastal foodways of the Carolinas and Georgia, particularly the Lowcountry, where ground maize and local shellfish were everyday ingredients. Early versions were simple fishermen’s breakfasts known as breakfast shrimp. The dish reached national restaurant audiences in the late twentieth century through chefs who refined it without abandoning its regional base. It combines the sweetness of shrimp with the mellow corn flavour of grits. Proper stone-ground grits have texture and depth, while the shrimp should be cooked briefly so they remain tender. Bacon, stock, lemon, hot sauce or gravy may enrich the pan juices, but neither element should obscure the other. Once a practical coastal breakfast, shrimp and grits is now served at brunch, dinner and fine-dining restaurants across the South. It also reflects the central role of maize in Indigenous and African American Southern food history. Regional versions vary widely, from simple buttered grits to elaborate sauces with sausage or tomatoes.

Ingredients

• Base
• 110 gram stone-ground grits
• Cooking liquid
• 450 millilitre water or stock
• Dairy
• 30 gram butter
• Main
• 40 gram cheddaroptionaloptional
• Other
• as needed Spring onions
• Protein
• 225 gram prawns
• 60 gram bacon
• Sweetener or fruit
• 0.5 piece lemon
• Vegetables
• 1 piece garlic cloves

Method

1. Cook the grits

   Whisk grits into simmering water or stock. Cook gently for 25-35 minutes, stirring often.

   Look for: The grits should be creamy with no hard centre. Tip: Stone-ground grits need slow hydration. Avoid: Do not rush with high heat; grits stick and spit.

2. Finish the grits

   Stir in butter and cheddar if using. Keep warm over very low heat.

   Look for: The grits should fall softly from the spoon. Tip: Season at the end because cheese adds salt. Avoid: Do not let them dry out; loosen with hot water or stock.

3. Cook bacon and prawns

   Dice bacon and crisp it, then sauté prawns with minced garlic in the bacon fat for 2-3 minutes.

   Look for: Prawns should turn pink and just curl. Tip: Cook prawns last so they stay juicy. Avoid: Do not overcook prawns or they become rubbery.

4. Serve

   Spoon prawns and pan juices over grits, finishing with lemon and herbs.

   Look for: The bowl should be creamy, glossy and brightened with lemon. Tip: A little hot sauce works well. Avoid: Do not make the grits too stiff before plating.