Shrimp and Cauliflower Grits Recipe (2024)

FAQs

What goes well in shrimp and grits? ›

What goes well in shrimp and grits? Cheese does! Parmesan and sharp cheddar cheese pair perfectly with the Cajun seasonings and melt lusciously into the grits. Green Onions.

Coastal Cuisine Reigns Supreme

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.

History of Shrimp and Grits

Many pin the dish's origins to the Lowcountry, where it was once called shrimps and hominy or breakfast shrimp. (Some in that region call cooked grits hominy.

Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish.

Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.

Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

The history of shrimp and grits

However, its roots go back even further: The concept of combining corn and shellfish was likely brought to the South by enslaved Africans. As time passed, the dish became a beloved Southern delicacy, appreciated for its harmonious blend of flavors and textures.

Grits as we know it today originated with the indigenous people in America, passed on to the European settlers, and later taken on by slaves throughout the South. A bowl of grits or porridge was prevalent in slave kitchens and eaten by both the slaves and their owners.

The South African version of grits is called Mieliepap or maize meal . Mieliepap is widely eaten by the black nations as a staple meal and is also enjoyed by the Afrikaners as a compliment to a meat dish .

What is antebellum grits? ›

Their Antebellum grits are made from heirloom white or yellow corn varieties — and stone-ground.

First off, for those who aren't familiar with it, shrimp and grits is a traditional dish from the American South that typically consists of shrimp sautéed in butter or oil and served over a bed of creamy, cheesy grits.

Some recipes incorporate sausage or bacon, while others use different types of cheese or vegetables. My version of shrimp and grits incorporates crispy bacon, which adds a delicious smoky flavor, and a generous amount of sauce for drizzling over the creamy grits.

Cornbread is sweet and fluffy. It is a perfect bread for people who like having both these qualities in their food. Cornbread also pairs well with shrimp and grits, adding the much-needed sweet flavor to the dish.

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

Adding cheese, bacon, green onion, sausage, and whatever else you may have in your kitchen cabinets or refrigerator is always a good way to go as well, as grits can complement most things. The one thing you will never find on the table with my grits, however, is sugar.

The savory starch is versatile enough to be a part of your lunch or dinner menus, too. Consider classic Cheddar cheese grits as a side, or you can always go for the classic combo of shrimp and grits. Not convinced? Give our Italian-Style Grits and Greens with Pulled Pork and Mushrooms a try.

Southern grits are some of the creamiest, dreamiest dishes on the planet. Made from stone-ground grits and slow cooked to perfection, I love them best finished with a generous heap of butter, cheese (mmm, cheesy grits!), and heavy cream.