Shrimp and grits, in my opinion, is all about that sauce.
I’ve always thought shrimp and grits was a Louisiana dish born out of New Orleans, but after doing some research I found an article from Erin Byers Murray of “The Local Palate” where she delves into the history of shrimp and grits. Come to find out, many people believe the dish originated in the Lowcountry of South Carolina, while others believe the recipe was brought to South Carolina’s ports via the transatlantic slave trade from Mozambique. How interesting to understand where a dish originated. Most recipes are made by using whatever ingredients were available to people, and usually for cheap or even free. Shrimp and grits is a humble meal yet such a treat. Stone-ground grits, freshly caught shrimp, and any vegetables you have on hand. I would imagine that is how it all started.
If you like butter and Worcestershire, you will love this recipe. The sauce is so good I could drink it straight from the bowl. It is savory, tangy, and just down-right delicious.
The best shrimp to use is of course fresh, jumbo gulf shrimp. However, if you are stuck with the frozen shrimp from the grocery store, at least try to make sure it is wild caught and not farm raised. Instead of tasso, smoked sausage or bacon could be substituted.
I hope you enjoy this recipe and feel free to share in the comments below how you make your shrimp and grits!
Louisiana Shrimp and Grits
Ingredients
- 1 lb jumbo shrimp defrosted and peeled
- 4 oz pork tasso cut into small pieces
- 1 cup dry yellow grits cook using instructions on the package
- 1/2 yellow onion diced
- 3/4 cup Worcestershire
- 1/2 lemon juiced
- 6 tbsp butter
- 1 tsp rosemary chopped
- 1 tsp thyme chopped
- 1 tsp hot sauce
- 1 cup shredded cheddar cheese
- 1/2 cup ginger ale or dark amber beer
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
Instructions
- First, cook grits according to package instructions. Add cheddar cheese, salt, and pepper. Set aside and keep warm.
- In a cast iron skillet, or dutch oven, brown tasso and cook onions until clear. Then remove from pan and set to the side on a plate.
- To the same skillet, add Worcestershire, 4 tbsp butter, lemon juice, ginger ale, rosemary, thyme, and hot sauce. Bring to a boil then simmer for 15 minutes.
- Remove sauce from pan and set to the side in a bowl.
- Pat shrimp dry and season with salt and pepper.
- Add remaining 2 tbsp butter to the same skillet. Once heated, add shrimp in a single layer. Cook 2 minutes each side until seared. You may have to do this in batches until all of your shrimp is cooked.
- Add sauce back to the skillet along with garlic powder, cayenne pepper, salt, and pepper. Cook with the shrimp on low for 10 minutes.
- Serve shrimp and sauce over yellow grits. Top with tasso and onions. Enjoy!