Shrimp and Grits in Mini Cast Iron Skillets
Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the chef.
Serve it as a savory breakfast like they do in the South, or on the brunch buffet, an appetizer, lunch, dinner, or even a midnight snack. Creamy cheesy grits and large pink shrimp are highlighted by flavors of tangy lemon, piquant hot sauce and chiles, while scallions, garlic and mushrooms balance out the flavors in the not-too-heavy buttery sauce. Delightful – any time of day!
Shrimp and Grits Recipe
Cook quick-cooking grits according to package instructions. Add Parmesan and season with salt and pepper. Keep warm.
- Prepared grits
- Shrimp – large, defrosted, peeled, deveined, tail on
- Mushrooms – chopped
- Olive oil
- Chicken broth
- Serrano chile
- Hot sauce
Season shrimp with salt and pepper, sauté in olive oil over medium-high heat until they turn pink, about 2 minutes. Transfer shrimp to a plate. Add mushrooms to the pot, cook until tender, about 5 minutes. Add garlic and cook for another minute. Turn heat to high, add chicken broth to cover the mushroom mixture, boil until reduced by half. Add shrimp, a pat of butter, a squeeze of lemon juice, a few dashes of hot sauce, and a sprinkling of scallions. Stir gently until the butter melts and the shrimp are heated through.
Place grits into warm mini cast iron skillets. Spoon shrimp mixture, including the sauce, over the top. Garnish with scallion, chile, and lemon wedges.
For exact measurements, see the recipe from which this was adapted at Saveur here.
More Shrimp and Grits Lovers’ Recipes!
Shrimp & Grits with Lemony Lobster Butter, Grilled Corn and Okra here.
Shrimp & Grits with Chorizo here.
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