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Shrimp and Grits

Shrimp and grits are a traditional southern breakfast. Sauteed shrimp are served over grits flavored with sharp Cabot cheddar cheese.

Shrimp and grits are a traditional southern breakfast. Sauteed shrimp are served over grits flavored with sharp Cabot cheddar cheese. #BrunchWeek TheRedheadBaker.com

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate brunch and prepare for Mother's Day. Thirty-seven bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche — there is something for everyone!

BrunchWeek

For the past three years, I've attended a brunch fundraiser for a meal program for shut-ins in the state of Delaware. There are dozens and dozens of tables, staffed by celebrity chefs and their assistants, serving small portions of luxurious brunch recipes they've created.

I've had duck confit-stuffed French toast, chorizo and egg tostadas, a bacon board with three kinds of bacon, egg foam in a hollowed-out egg shell topped with brioche bread crumbs, and a parfait of polenta cake with lemon mascarpone mousse.

Shrimp and grits are a traditional southern breakfast. Sauteed shrimp are served over grits flavored with sharp Cabot cheddar cheese. #BrunchWeek TheRedheadBaker.com

Another recipe featured at the brunch by a chef from South Carolina was traditional shrimp and grits. They grits were so creamy, the shrimp so perfectly cooked, and it was all topped by a slightly spicy gravy. It was heaven.

I figured shrimp and grits weren't too hard to recreate at home, unlike, say, that foamed egg (seriously, I have no idea how they did that). I made a few different recipes, trying to recreate that delicious gravy, but I didn't find a single one that came close, so I decided not to blog about an inferior gravy.

Shrimp and grits are a traditional southern breakfast. Sauteed shrimp are served over grits flavored with sharp Cabot cheddar cheese. #BrunchWeek TheRedheadBaker.com

I sauteed some bacon in a pan, then sauteed the shrimp in the bacon drippings, because ANYTHING fried in bacon drippings will be delicious. The bacon is crumbled and used to garnish the finished dish.

The grits are creamy from being cooked in a mixture of chicken broth and milk. Additional creaminess comes from the addition of shredded extra sharp cheddar cheese from Cabot Creamery. You also use their "regular" sharp cheddar, their aged cheddar, heck, even their pepper jack cheddar would be fantastic, and add a nice kick of spice to the dish.

Shrimp and grits are a traditional southern breakfast. Sauteed shrimp are served over grits flavored with sharp Cabot cheddar cheese. #BrunchWeek TheRedheadBaker.com

Shrimp and grits are a traditional southern breakfast. Sauteed shrimp are served over grits flavored with sharp Cabot cheddar cheese. #BrunchWeek TheRedheadBaker.com

Shrimp and Grits #BrunchWeek

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the grits:

  • 2 cups reduced-sodium chicken broth
  • 2 cups milk
  • ¼ cup unsalted butter, cubed
  • ¾ tsp salt
  • ½ tsp pepper
  • ¾ cup uncooked stone-ground grits
  • 1 cup shredded Cabot Extra Sharp Cheddar Cheese, 4 ounces

For the shrimp:

  • 4 thick-sliced bacon strips, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 4 green onions, thinly sliced, white and light green parts only

Instructions

  1. Combine the broth, milk, butter, salt and pepper in a large saucepan over medium-high heat and bring to a boil. Slowly whisk in the grits.
  2. Reduce the heat and cover. Let the grits cook for 20 minutes or until thickened, stirring occasionally.
  3. Add the shredded cheese and stir until melted. Set aside and keep warm.
  4. In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; reserve drippings in the skillet.
  5. Saute the shrimp and garlic in the bacon drippings until shrimp turn pink. Divide the grits into four bowls, and top with one quarter of the shrimp. Garnish with sliced green onions.

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Slightly adapted from Taste of Home

Shrimp and grits are a traditional southern breakfast. Sauteed shrimp are served over grits flavored with sharp Cabot cheddar cheese. #BrunchWeek TheRedheadBaker.com

Discover more #BrunchWeek recipes

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Rich slices of French toast are topped with vanilla-apple compote and caramel syrup. The compote and syrup can be made ahead and rewarmed before serving. #BrunchWeek TheRedheadBaker.com
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