Bobby Flay Shrimp 'N' Grits Recipe - TheFoodXP (2024)

FAQs

What state is best known for shrimp and grits? ›

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.

Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish.

Cooking shrimp and grits is easy- just cook the grits and add some cheese. While they're cooking, sauté some bacon, cook the shrimp in the bacon grease, then make a simple butter sauce in the same pan! Cook the grits in a mixture of chicken stock and milk. I also added a little butter for extra richness.

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

History of Shrimp and Grits

Many pin the dish's origins to the Lowcountry, where it was once called shrimps and hominy or breakfast shrimp. (Some in that region call cooked grits hominy.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

If serving shrimp and grits to guests, I like to leave the tails on for a pretty presentation. If I am serving my family, I buy shrimp without the tails for easy eating; the choice is yours.

Conclusion. Adding grits to your dietary plans is a great move. They are a versatile food option that's packed with iron, B vitamins, antioxidants, and several other nutrients. As with all other foods though, be mindful of the possible downsides like nutrient loss during production and a high carb count.

What vegetable goes well with shrimp and grits? ›

The best side dishes to serve with shrimp and grits are collard greens, biscuits, sweet potato fries, mashed sweet potatoes, tempeh, mac and cheese, rosemary bread, cornbread, green beans and potatoes, lima beans, cheesy breadsticks, creamy pea soup, baked potatoes, wedge salad, eggplant rollatini, fried okra, ...

Quick, regular, and instant grits have fewer nutrients than the stone-ground variety. Additionally, they're typically paired with high-calorie ingredients, which may lead to weight gain if eaten too frequently.

Shrimp and grits on their own are good for you! Grits are a whole grain and shrimp are packed with protein. The only thing that makes it an unhealthy recipe is the addition of fats and oils like butter, full fat cheese, and heavy cream.

Grits figure in the culinary traditions of Native Americans, African Americans, and European Americans alike. The food is widely available outside the American South, but nowhere is it more ubiquitous than in that region.

You can use yellow or white grits in this recipe, which may be labeled polenta in the grocery store. No matter what kind you buy, one thing we don't recommend skipping: cooking your grits in broth for added flavor. To make sure it's not too overpowering, we generally use a combo of equal parts water and chicken broth.

In 1976, South Carolina declared grits the official state food, stating that grits are a 'symbol of its diet, its customs, its humor, and its hospitality… [and it] has been a part of the life of every South Carolinian of whatever race, background, gender, and income. A man full of grits is a man of peace."

Louisiana is the top harvester of shrimp in the Gulf of Mexico and has led the United States in shrimp landings every year since 2000.

Pretty much any state that borders an ocean or the Gulf of Mexico. Maine is famous for lobster, Maryland for crabs, the Carolinas for shrimp, Louisiana for basically every type of seafood…the list goes on.

At least three states honor the food: Grits are the official state prepared food of Georgia, the state meal of Oklahoma and the state food of South Carolina. 5. The World Grits Festival is held each April in St. George, S.C., the self-proclaimed Grits Capital of the World.