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Now throw your hands in the air,

Shrimp n’ Grits are a low-country southern thing (low-country meaning South Carolina for those not versed in Southern.) Or so people say. In truth, grits are truly one of the first American foods. The Native Americans ate a mush of softened corn (or maize) and in 1584, one of Sir Walter Raleigh’s men recorded notes about “hominy.” Grits are something that could be embraced by all, but the lucky state of South Carolina made grits their state food in 1976.

Few realize I was born in Charleston, South Carolina. I was only a local for the first five months of my life, but between visits and friends, some things stuck with me. Thank god grits is one of those things. Grits are practically a religion in some places of the South: they are easy to cook, filling, cheap and yummy.

When some fall weather surprised me and interrupted our summer, cooking warm food was my first impulse. I made some grits for a real born-and-bred Idahoan and got accolades. The recipe stretched from dinner to two filling breakfasts for a great start to my day and week. I love living in Idaho, but little things like shrimp n’grits for dinner make this Girl Raised in the South feel right at home.

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Shrimp n’ Grits

This recipe, from my all-time favorite cookbook The Encyclopedia of Cajun and Creole Cuisine by Chef John Folse, makes about 6 servings and only takes about 40 minutes.. This book has wonderful recipes and a complete food history of the South. A great read.

Ingredients for Shrimp
2 dozen (21-25 count) shrimp, peeled and deveined
½ cup butter
¼ cup minced red bell peppers
¼ cup minced yellow bell peppers
¼ cup minced green bell peppers
½ cup minced red onions
½ cup minced celery
1 tablespoon minced garlic
½ cup andouille sausage (can get Aiden’s Cajun-style Andouille from Atkinsons)
¼ cup flour
4 cups shrimp stock (I used vegetable stock)
½ cup heavy whipping cream
¼ cup sliced green onions
salt and black pepper to taste

In a large skillet, melt butter over medium-high heat. Add all vegetables and sausage. Sauté 3-5 minutes, stirring occasionally. Sprinkle in flour, stirring constantly 3-5 minutes or until slightly golden. Slowly add stock, 1 cup at a time, stirring until a sauce-like consistency is achieved. Additional stock may be added if necessary. Blend in cream, bring to a low boil then add green inions and shrimp. Cook 3-5 minutes or until shrimp curl and turn pink. Season with salt and pepper.

Ingredients for Grits
1 ½ cups stone-ground grits (I know, I know – it is a southern sin, but I used instant ‘cause it was all I could find!)
3 ½ cups whole milk (I used reduced fat too. My relations would turn over)
3 ¼ cups water
1 ½ tablespoons salt
½ teaspoon white pepper
4 tablespoons butter
½ pound shredded Gouda cheese, not smoked

In a 1-gallon stockpot, combine milk, water, salt, white pepper and butter. Bring to a low boil over medium-high heat. Add grits and stir well. Reduce heat to medium-low and cover. Cook 12-14 minutes (5-7 if instant), stirring occasionally until thickened. Remove from heat and blend in cheese. Adjust seasonings if necessary. Top each portion of grits with 4 large shrimp and a generous serving of sauce.