What are grits? Well... you’d be surprised to learn that there’s a much longer history to the word “Grit.” Before European explorers came west, the indigenous people of North America were eating a dish of mashed corn called maize.
Explorers were first introduced to this dish in 1584 in present day Roanoke. Call it what you want, but the origin of the word “grit” came from the old English word grytt. Did you know that in the south – especially the Carolinas – you are literally judged on how good your grits are! But that still doesn’t answer the question! What are grits?
Grits are made from a less sweet, starchy variety of corn, such as dent corn. The corn goes through a type of processing that soaks the dried grains in lye or another alkali for several days, which removes the hard hull; the resulting grain is referred to as hominy.
When purchasing grits, you’re going to want to stay away from instant grits for this recipe, but white or yellow can be your preference – the variety I like to use is stone ground because I feel it has the best texture and mouth feel. I like white grits opposed to yellow because it really makes the dark red sauce from the blackened shrimp pop with color.
The brand I prefer to use is Old School Brand White Grits. They use non-GMO, unbleached white corn and are committed to doing things the “old school” way. They even went as far as purchasing an antique stone burr mill. Those old timers really knew what they were doing when it came to food! You can order their grits directly off their website or purchase locally at the Nashville Social Club in the retail area.
Enough about where they come from, why are grits so awesome and why do they taste so good? Well, they’re soft and creamy and a perfect foundation to take on pretty much any flavor you can throw at it whether it be sweet, salty, or spicy. They’re naturally gluten free so you can feel good about eating an ocean of them.
They are the quintessential comfort food. Plus, extremely versatile so you can have them for breakfast with maple syrup and bacon, (what I suggest), you can cool them overnight and fry them up in a pan and serve with your favorite proteins and veggies. Or even make a baked grit casserole with some leftover things in the fridge!
Lastly, they are extremely high in fiber. I’m sure I don’t need to tell you why that’s a good thing. Let’s just say, you don’t need to be too worried about all that cheese in the recipe.
Southern shrimp and grits
Serves 4
Grits
1 cup Old School Brand grits
2 cups water
2 cups whole milk
4 cups shredded white cheddar
1 cup grated parmesan (I use Grana Padano at the restaurant)
1/2-pound chopped butter
1 tablespoon apple cider vinegar
Few dashes of Tabasco
Salt and pepper to taste
Blackened shrimp
2 pounds shrimp
2 tablespoons blackening seasoning
2 tablespoons butter
2 tablespoons canola oil
1/2 cup white wine
3 pieces of cooked bacon, chopped
Garnish
2 tablespoons green onion
1 ounce parmesan
Directions
When cooking the grits, you’re going to want to bring the milk and water to a boil first. Add your grits and give it a good stir. Let that cook on low heat for about 20 minutes, stirring frequently. Give it a taste after the 20 minutes to see if you like the texture, it should be creamy. Keep cooking on low until you are happy with the texture.
Next, add both cheeses and butter and stir in until butter is melted completely. Next, add your apple cider vinegar, Tabasco and salt and pepper. Set aside with a lid on and very low heat. You can hold this up to 3 hours and still maintain great quality.
Next is your blackened shrimp. Mix the blackening seasoning with your shrimp slightly rubbing it into the shrimp without damaging the flesh and set aside. Start heating up your pan with oil until shimmering but not smoking.
Add your shrimp to the pan and blacken on both sides, then add your cooked bacon. Sauté for another minute or until the shrimp are 90 percent of the way done being careful not to burn the bacon. Deglaze with the white wine and add your butter right away. Cook another 30 seconds or until your sauce is slightly thick.
Next, scoop about 4 ounces of cooked grits into a bowl and dump the shrimp and sauce on top of the grits. Garnish with fresh green onions and parmesan and serve!
Tony Schafer is the head chef at the Nashville Social Club in Carson City.