Fact: I love me some Paula Deen. As the reigning queen of southern cooking, I’ve turned to her recipes time and again when craving down-home, southern fare. But rarely would I imagine pitting a recipe against hers, that is, until now.
Armed with the following recipe from Rodney Williams of the Strawberry Creek Inn B&B, the gauntlet has been thrown. Move over Ms. Paula, it’s time for Shrimp & Grits, B&B style!
An enticing combination of stone-ground grits, Applewood smoked bacon, and shrimp coated with coconut milk, cayenne pepper, thyme and a dash of lime, this dish brings a touch of class to any meal. A solid competitor against other Shrimp and Grits recipes such as Paula Deen’s Shrimp and Grits or Bobby’s Lighter Shrimp and Grits, I invite you to try them all and put this one to the test. I think you’ll agree: this recipe holds its own.
Not a fan of grits? Prepare the shrimp according to recipe instructions and serve atop a bed of rice or pasta. Either way, it’s a bit of heaven on a fork. Enjoy!
Strawberry Creek Inn’s Shrimp and Grits
(featured on Inn Cuisine, recipe courtesy Strawberry Creek Inn B&B)
for the grits
- 3 cups whole milk
- 1 cup mushroom stock (in a pinch, may substitute vegetable stock)
- 1 cup stone-ground grits (or any non quick-cooking grits)
- 3 tablespoons unsalted butter (or to taste)
- dash of heavy cream (or as needed)
- 1 teaspoon salt (plus more, after grits are prepared, if desired)
- 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)
for the shrimp
- 1 pound shrimp—peeled, de-veined and butterflied (tails on or off according to your preference)
- 1 teaspoon cayenne pepper (more if you like heat)
- 1 cup coconut milk
- 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
- 4 teaspoons lime juice
- 2 tablespoons chopped thyme
- 1 cup thinly sliced scallions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)
suggested toppings
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup thinly sliced scallions
- 1 & 1/2 cups diced tomatoes
- chopped bacon (reserved from shrimp prep)
putting it all together
Combine milk and mushroom stock in a large saucepan; bring to a boil. Add salt and pepper, then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in butter and a dash of heavy cream. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.
Rinse shrimp and pat dry. Toss shrimp in cayenne, then pour coconut milk over shrimp and toss to combine. Set aside.
Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess coconut milk before adding to pan. Cook shrimp on each side until pink; pour lime juice over shrimp (being careful of splattering), then add scallions and thyme. Saute for 3 minutes. Remove from heat and set aside.
Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.
Yield: 4 servings
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Lawsy! I could eat all those grits just by themselves!
Is shrimp and grits served as a breakfast dish at this inn? Because if it is, sign me up!
I have never had the pleasure of trying grits Sandie so not sure if I am a fan…but I am willing to try:D
Love grits, love shrimp! This sounds great and looks scrumptious. I’ve fired up my printer and put it on my “to make” list.
I’ve never had grits either but what an appetizing plate of shrimp! The recipe wound fabulous!
I’m sure Paula would use more butter and cream though
shrimp? you can keep ‘em. give me extra grits!
Wow! Sounds fantastic…..and we do a lot of shrimp and grits in coastal Georgia. Can’t wait to try this version.
Oh wow this made my stomach growl! You can throw Miss Paula down ANY day!
It is Sat. night and for some reason I am stuck on your blog:) I am just browsing through all of the recipes wishing it was breakfast time:) Love all of your recipes!
Shrimp and Grits FANTASTIC!!!!! a MUST Make.. Thanks
what an unusual recipe. the combo with grits I never saw before.
Mental P Mama – A grit lover, eh? Me too
Lydia – It is! Call for reservations next time you are in Idyllwild, CA!
Val – Never had grits? I can hardly imagine…although if you’ve never traveled through Tennessee, I can completely understand.
Denise – Yay! Love that you’re already printing out the recipe. The shrimp & bacon is beyond fantastic (especially with these kicked up grits), so I think you’ll enjoy tasting your efforts!
Susan – Yes, Paula might use more butter
but I’d pit this recipe against hers any day. (Love you, Paula!)
Grace – You don’t like shrimp? This surprises me.
Jan – I bet you do get your fill of shrimp & grits throughout a year, but try this recipe—I think you (and your guests) will like it
Chef Aimee – Cravings from a photo? Always a good thing
Maria – Aww, thank you, Maria! Such a nice thing to hear. You know, one of my favorite dinners is the ever-unexpected breakfast in the evening, so don’t feel like you have to wait until breakfast or brunch: indulge anytime!
Micky – You’re welcome!
Tobias Cooks! – Unusual? Yes. Delicious? Most definitely. This recipe is really so, so good. Some things you have to taste to believe.