Shrimp and Grits from Where The Dogwood Blooms

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Today we are sharing a post from a blogger friend of mine from Where The Dogwood Blooms. Below you can see some information about her and a recipe she shared for a South Carolina traditional dish called Shrimp and Grits.

About Cassie

Hey there! I’m Cassie, the blogger behind Where the Dogwood Blooms. My blog is a celebration of life in North Carolina. Over there, I talk about everything from local legends to food.

I have a unique background. I grew up shuffling back and forth between Western North Carolina and the coast, specifically Wilmington. If you are familiar with Wilmington, you know it has plenty in common with coastal South Carolina.

Us Wilmingtonians are from the head of the Gullah Geechee Corridor that stretches along the coastline down to Jacksonville, Florida. We’re no strangers to haint blue, bottle trees, or low country delights like shrimp and grits.

Ah, shrimp and grits! Is there anything as good as a big ol’ bowl of cheese grits topped with fresh shrimp? I don’t think so! 

The funny thing about shrimp and grits is that no two recipes are alike. We all make them different. And that’s why Ronnie invited me today; to share my family recipe with y’all. I hope you enjoy it as much as we do!

How To Make Recipe For Shrimp and Grits

Ingredients

For The Grits:

• 2 cups chicken stock
• 2 cups milk
• 1 cup quick-cooking grits
• 2 tablespoon butter
• 2 cups shredded white cheddar
• 1 tablespoon Texas Pete
• Salt & Pepper

For the Shrimp:

• ½ lb bacon
• 2 lbs large peeled and deveined shrimp
• Cajun Seasoning
• 1 T Texas Pete
• ½ t red pepper flakes
• 1 t minced garlic
• 1 small diced red bell pepper
• Salt & Pepper

How to Cook Shrimp and Grits

Step 1: Bring chicken broth, milk, and Texas Pete to a boil. Add grits, and whisk well. Reduce heat to low and cook until done. Remove from heat and stir in butter and cheese. Salt and pepper to taste. Cover until ready to serve.

Step 2: In a large skillet, fry bacon over medium-high heat until crisp. Set bacon on paper bags to drain. Reserve bacon grease. Turn the heat down to medium.

Step 3: Mix shrimp, red pepper flakes, Cajun seasoning, Texas Pete, minced garlic, and diced pepper in a mixing bowl. Pour the shrimp mixture into the bacon grease, and saute the shrimp until done. Season to taste.

Step 4: Divide the grits into serving bowls. Top with crumbled bacon and shrimp.

Pro Tips: If you aren’t a fan of spice, leave out the Texas Pete and red pepper flakes. This dish tastes just as good without them. If you love heat, add more to kick it up a notch. I prefer white cheddar for the color, but yellow tastes just as good. Shred your own cheese if possible. Bagged shredded cheese is often coated in flour to prevent clumping and doesn’t melt properly. Try a splash of lemon over your shrimp and grits for added zest. Green onions make a phenomenal garnish for this dish.

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Shrimp and Grits by Where The Dogwood Blooms

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Us Wilmingtonians are from the head of the Gullah Geechee Corridor that stretches along the coastline down to Jacksonville, Florida. We’re no strangers to haint blue, bottle trees, or low country delights like shrimp and grits.Ah, shrimp and grits! Is there anything as good as a big ol' bowl of cheese grits topped with fresh shrimp? I don’t think so!

Ingredients

For The Grits

• 2 cups Chicken Stock
• 2 cups Milk
• 1 cup quick cooking grits
• 2 tablespoon butter
• 2 cups shredded white cheddar cheese
• 1 tablespoon Texas Pete or other hot sauce
• salt and pepper to taste

For the Shrimp

• 1/2 pound bacon
• 2 pounds large peeled and deveined shrimp
• 1 teaspoon Cajun Seasoning
• 1 tablespoon Texas Pete or other hot sauce
• 1/2 teaspoon red pepper flakes
• 1 teaspoon minced garlic
• 1 small diced red bell pepper
• salt and pepper

Instructions

1. Bring chicken broth, milk, and Texas Pete to a boil. Add grits, and whisk well. Reduce heat to low and cook until done. Remove from heat and stir in butter and cheese. Salt and pepper to taste. Cover until ready to serve.
2. In a large skillet, fry bacon over medium-high heat until crisp. Set bacon on paper bags to drain. Reserve bacon grease. Turn heat down to medium.
3. Mix shrimp, red pepper flakes, Cajun seasoning, Texas Pete, minced garlic, and diced pepper in a mixing bowl. Pour the shrimp mixture into the bacon grease, and saute the shrimp until done. Season to taste.
4. Divide the grits into serving bowls. Top with crumbled bacon and shrimp.

Notes

Pro Tips: If you aren’t a fan of spice, leave out the Texas Pete and red pepper flakes. This dish tastes just as good without them. If you love heat, add more to kick it up a notch. I prefer white cheddar for the color, but yellow tastes just as good. Shred your own cheese if possible. Bagged shredded cheese is often coated in flour to prevent clumping and doesn’t melt properly. Try a splash of lemon over your shrimp and grits for added zest. Green onions make a phenomenal garnish for this dish.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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