I’m going to tell you something but you have to promise not to laugh. Promise you won’t laugh. Everybody have their “serious face” on? Ok, big sigh, I have had this recipe sitting in my drafts for…..
almost two years.
NO STOP IT!! I said you can’t laugh. I see you, ya you, the one hiding your snicker behind your hand. Stop it. No really, it’s annoying. What it that sound anyway? Just quit it.
OK I’M A PROCRASTINATOR SO WHAT! Geesh you guys are a rough bunch. Remind me to tell your kids never to confide anything embarrassing. Now listen because you’re going to want to make this recipe.
Shrimp and grits is a dish often not heard of unless you live in or have visited the deep south. Outside of bayou country you’re likely to find this at a celebrity restaurant or an establishment where the chef is from the south. Personally the first time I had ever heard of it was when I visited New Orleans back in 2004. Don’t believe me? I dare you to walk into an Applebee’s in Boise and ask them if they serve shrimp and grits. Their first reaction should be “No” but instead it’ll be “What?”.
So you make this, fall in love and then go back into that Applebee’s and give them your best Julia Roberts impression from Pretty Women; the one where she walks back into that snooty boutique on Rodeo Dr – “Remember me? Remember those shrimp and grits you said you don’t serve? BIG mistake. Huge!”
The best thing about this besides the flavor is how easy it is to make and yet it is served up so elegantly. Like “Pretty Woman” meets “Breakfast at Tiffany’s”. No Tiffany’s isn’t serving eggs and grits. No..no…you mean you’ve never seen the movie? Audry Hepburn ring a bell? Oh good grief and you’re laughing at me?
Just take my word and keep in mind, serve this in small plates. It’s very filling and if you fill one of those eleven inch people platters with this you’re going to feel like a glutton. Small plate. Got it? Good. Now go forth and
Git cookin’ ya’ll ya hear?
Swiss & Cheddar Shrimp & Grits
A simple, quick, traditional southern dish that serves elegantly as a meal or appetizer.
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- 1 ½ Cups quick grits
- 3 ½ Cups chicken broth
- 1 tbsp unsalted butter
- 4-6 slices bacon (use Applegate for best flavor)
- 1 ½ lbs medium shrimp, uncooked, deveined, tails on & dried
- 3 cloves garlic, minced
- 4 shallots, thinly sliced & divided
- 1 orange or red bell pepper, chopped & divided
- ¾ Cup white cheddar
- ¾ Cup baby swiss cheese
- 1 tsp coriander
- ¼ tsp cayenne
- Cook the bacon and chop, set aside. Leave the pan and grease for later.
- On medium heat, melt the butter then add ½ the shallots and ½ the bell pepper. Season with salt, pepper and ½ the coriande & cook until the veggies are soft.
- Add the broth and bring to a boil.
- Reduce the heat, add the grits, cook about 5 minutes until thickened.
- Season that hot mess to taste.
- Stir in the cheese, cover and set aside.
- Toss the shrimp with the remaining seasoning. Reheat the bacon grease on medium and cook the rest of the bell pepper and shallots.
- Stir in the shrimp and cook until pink.
- Toss in the bacon at the last 30 seconds.
- Serve the shrimp over the grits.
The Butter Dish http://www.thebutterdish.net/
Tara is a self taught cook who's passion for cooking is driven by fresh, natural ingredients and throwing things together. She rarely uses measuring cups or spoons, except in baking and believes the best way to learn is just dive in and trust your instincts. When she's not working, she's learning new languages, writing screenplays & supporting the advancement of women in entertainment.