This fabulous Shrimp and Grits recipe will win you over even if you’re not a grits lover!
The first time I tried a shrimp and grits recipe was on a sweltering hot summer day in downtown DC. The lovely Saucy Mama crew was in town and I drove down to make my winning recipe with them for the crowd at the Fancy Food Show. They were just as wonderful as I’d suspected they’d be and we really hit it off. In true, classy Saucy Mama fashion, they invited me to dinner after the show. The rumor was that Chef Geoff’s was really good – and it was close – so off we went.
We ordered “family style” and passed our plates around the table for everyone to try. When the shrimp and grits plate came my way, I passed it straight to the next person without hesitation. Shrimp and grits were not my thing. The only time I’d ever had them was at a meal stop when we drove down south; the bland flavor and rubbery texture had turned me off from them forever. But everyone was raving about them: “the best shrimp and grits I’ve ever had!”, “not like any shrimp and grits I’ve tried” and many other comments convinced me I had to give them at least one bite.
And ooooooohhh….these shrimp and grits were delicious. Creamy, cheesy and soft…I couldn’t believe they had the same name as that other plate of tasteless yuck I’d had all those years ago. I’d been immediately transformed into a shrimp and grits lover.
A few months later I was visiting my sister. We were headed out to dinner and she asked where we should go…”Chef Geoff’s is close and really good”…ummm, yes, please! I didn’t realize there was another location, let alone one so close to her. So this time I was able to order my shrimp and grits and have them all to myself. And they were just as fantastic as I’d remembered.
A month or so later I found myself craving this shrimp and grits recipe again. I was about to recreate it when I decided to do a google search first to see if anyone else had already done the same. Turns out that Chef Geoff himself had made this dish on the Today show and the shrimp and grits recipe was posted online! Oh, happy day!
It probably goes without saying, but try to use the freshest ingredients you can. There aren’t many ingredients in this shrimp and grits recipe and no spices to speak of, so it’s important that each component has a lot of flavor on its own. I made a trip to the farmers market the morning I made it and it made all the difference.
My other suggestion with this dish is to do your mise en place. That means to have everything chopped, measured and arranged before you even heat your pan. This shrimp and grits recipe comes together quickly, and you need to be cooking your grits at the same time as everything else, so having it done in advance makes it a breeze to throw together. This would be a great dish to serve for guests since your main and side are all on one plate, plus you can chop and slice beforehand; store the vegetables in separate small containers and set out just before show time.
If you’re not a shrimp and grits lover – or if you are – this is the recipe you should try if you’re willing. I promise you, you won’t be disappointed!
Very Gouda Grits