Shrimp and Grits (and Buttermilk too)


There are few times when the BF and myself have an opportunity to cook together. Either he’s cooking a pasta dish or grilling some chicken which needs no more than one person, or I’ve taken over the kitchen and he doesn’t dare come near me, which is a shame really as the BF can actually cook.

On this occasion our cooking together was brought on as we were hosting a birthday brunch for our friend Butter, who has recently moved to DC from Jersey. Butter and I were having a cocktail at our local haunt and there were two women dining at the bar. Butter couldn’t quite determine what they were eating but was intrigued — so she asked. It was shrimp and grits. Butter had heard of grits but never tried them, so I figured shrimp and grits would be a nice surprise for her birthday brunch.

Personally I’m no fan of grits — not appealing to look at and not particular appealing to eat — just my opinion. The BF, on the other hand, loves them, so I tasked him with the grits while I would tackle the shrimp.

I have to admit, the BF’s grits were great. He used Paula Deen’s baked grit recipe, making a few changes. He substituted the milk with buttermilk, replaced the cheddar with parmesan and doubled the garlic. In addition to the stated baking time the grits were kept in the oven on a low heat for an extra half hour. I just might be a convert. They were creamy with a nice cheesy zing to them and the garlic was a nice touch. I’ll reserve this unhealthy indulgence to when the BF cooks again.

For the shrimp I combined 4pts paprika, 2pts garlic salt, 1pt salt, 2pts cayenne pepper, 2pts dried thyme, 2pts onion powder and a pinch of white pepper. I mixed these together and seasoned the deveined shrimp in a ziplock bag over night. I heated a little oil in a pan and sauteed the shrimp, 3-4 minutes on each side until cooked through. To the same pan I added some chopped bacon, cooked it up and added to the shrimp.  Then in the same pan I combined a cup of buttermilk, a few drops of Tabasco and a pinch of s&p, heating and deglazing until it was lightly creamy.

To serve: on a plate, place a couple of spoons of the grits, a generous serving of shrimp and a spoonful of cream.

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  • Laura Santana May 14, 2010  

    I can honestly say, having been one of the lucky ones to have tried these shrimp and grits during the above-referenced birthday brunch that yummy just does not say enough about this dish! It had everything I look for in my enjoyment of a meal – a wonder to the palate, a spice to the soul and a great memory to recall! It was truly an enjoyable meal – the champagne wasn’t too bad either and the hosts… PRICELESS!;-)

  • Rikki June 15, 2010  

    Looks delicious!!! SO obviously I can’t come to your house. You wouldnt happen to remember the name and location that those ladies were having this meal at the bar and thus inspired you to make it.

  • Britannia June 16, 2010  

    The restaurant was Founding Farmers, I’m sure there are better places in the city but these were my inspiration.

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