grit

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.

Cheesy Grits With Spring Vegetables Recipe

Kosher salt

asparagus (green, white,

fava beans (unpeeled)

english peas

milk

water

grits

black pepper

cheddar cheese

Parmigiano-Reggiano

vegetable oil

mushrooms

shallot, finely minced (about 2 tablespoons)

lemon

chives

parsley leaves

tarragon leaves

kept

Bring a large pot of salted water to a boil and prepare an ice bath. Add asparagus to water and cook until bright green and tender-crisp, about 2 minutes. Transfer to ice bath until chilled. Drain and transfer to a paper towel-lined tray. Repeat with fava beans, snap peas, and English peas. Cafefully peel outer shells from each fava bean and discard. Set all vegetables aside.

Bring milk and water to a boil in a large saucepan over high heat. Whisking constantly, pour in the grits. Add 2 teaspoons kosher salt, reduce to a bare simmer, and cook, whisking every 2 to 3 minutes, until creamy and tender, about 25 minutes.

Remove saucepan from heat. Whisk in 4 tablespoons butter, cheddar, and parmesan cheese. Season to taste with plenty of black pepper and more salt as necessary. Add water or milk to thin to desired consistency if grits are too thick. Grits should be loose enough to spread out on a plate slowly. Cover pot and set aside.

Heat vegetable in a large skillet over high heat until smoking. Add mushrooms and cook, stirring and tossing occasionally, until well-browned on a few sides. Add shallot and cook, stirring constantly, until aromatic, about 30 seconds. Add blanched vegetables, remaining 2 tablespoons butter, lemon zest, lemon juice, and half of chives, tarragon, and parsley. Cook, tossing and stirring constantly, until any liquid in the pan is reduced to a saucy glaze. Season to taste with salt and pepper. Set aside off-heat.

Stir remaining herbs into grits, reserving a bit for garnish, then divide grits between four serving plates. Top with sautéed vegetables, then with a poached egg. Garnish with remaining herbs, season egg with salt and pepper, and serve immediately. 

Texas Eats is full of plenty of wonderful recipes for the seasonal specialty that are Texas shrimp, and one of our perennial favorites is Shrimp and Grits, otherwise known as breakfast shrimp.  You can't really go wrong with sweet shrimp served over smooth grits, but Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic, creating a pan sauce that's pretty over the top.  And those grits?  Well, let's just say that those are the grits of Southern breakfast dreams.

Robb Walsh'S Shrimp And Grits Recipe

heads-on shrimp

Cheese Grits (recipe follows)

Shrimp Stock (recipe follows)

bacon, diced

Peanut oil,

onions

garlic, minced

parsley

lemon juice

Tabasco sauce

Salt and pepper

Shrimp Stock

Heads and tails shrimp

Vegetable trimming

Cheese Grits

chicken broth

Anson Mills quick-cooking organic yellow grits or other quick-cooking grits (not instant)

Cheddar cheese

Parmesan cheese

unsalted butter

salt

cayenne pepper

Tabasco sauce,

Robb Walsh's Shrimp and Grits Recipe

For the Shrimp Stock: In a stockpot, combine the water, heads, shells and vegetable trimmings and bring to a boil over high heat.  Lower the heat to a simmer.  Cook for 20 to 30 minutes to extract flavor.

Remove from the heat and strain through a fine-mesh sieve several times to remove any tiny shell or other bits.   Use immediately, or let cool, cover, and refrigerate for a week or freeze for up to 3 months.

For the Cheese Grits: In a saucepan, combine the broth and water and bring to a boil over high heat. Slowly add the grits while whisking constantly. When all of the grits are incorporated, decrease the heat to low and cook, stirring occasionally, for 20 to 30 minutes, until soft and creamy.

Remove from the heat and stir in the Cheddar and Parmesan cheeses, butter, salt, black pepper, and cayenne and stir just until mixed. Serve hot with Tabasco sauce on the side.

For the Shrimp and Grits: Peel and devein the shrimp, then make the stock from the heads and shells as directed, using only 1 cup water. Set the stock aside.

Prepare the grits as directed, substituting the 1 cup shrimp stock for 1 cup of the water. Set the grits aside in a warm place, or keep them warm over hot water in a double boiler.

In a skillet, sauté the bacon over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, then crumble.

Return the skillet to medium heat and add enough oil to the bacon drippings so the fat is about ⅛ inch deep. When the fat is hot but not smoking, add the shrimp in a single layer. Turn the shrimp as they color. Add the mushrooms and sauté, stirring, for about 4 minutes, until the mushrooms are cooked through.

Add the green onions and garlic and cook, stirring, for about 1 minute more. Stir in the parsley and season with the lemon juice, Tabasco, salt, and pepper.

Divide the grits among 4 bowls. Spoon the shrimp on top, sprinkle with the bacon, and serve immediately.

Shrimp and grits is a dish with so many renditions, the only thing you can really count on is that it contains shrimp...and grits. Often there's pork, sometimes mushrooms, and the amount of gravy can range from none to tons. This recipe features plump shrimp, seared mushrooms, crispy bacon, and rich cheese grits infused with layers and layers of flavor.

Shrimp and Gruy&#232;re Cheese Grits With Bacon and Mushrooms Recipe

chicken stock, divided

(450 grams) large shrimp, shelled (shells reserved)

(340 grams) mixed mushrooms,

(3 grams) kosher salt,

baking soda

cornstarch

grits, preferably stone-ground (see note)

Gruyère cheese (about 4 ounces; 115 grams)

bacon

Vegetable oil (if needed)

shallot,

(30 grams) unsalted butter, cubed

herbs,

In a large saucepan, combine 5 cups (1.2L) stock with reserved shrimp shells and mushroom trimmings. Bring to a gentle simmer and cook for 20 minutes. Strain and return stock to saucepan.

Meanwhile, combine shrimp, 3/4 teaspoon (3g) salt, baking soda, and cornstarch in a medium bowl and toss to coat. Refrigerate for at least 30 minutes and up to 1 hour.

Whisk grits into stock, set over medium-high heat, and bring to a simmer, whisking frequently. Lower heat to a bare simmer and cook, stirring and scraping bottom frequently with a wooden spoon, until grits are fully softened and cooked and have thickened into a spoonable porridge, about 1 hour. Stir in Gruyère cheese until fully melted. Season with salt and pepper and keep grits warm. (A piece of parchment pressed against the surface will help prevent a skin from forming.)

In a large skillet, heat bacon over high heat until sizzling. Lower heat to medium and cook, stirring, until bacon has rendered its fat and become crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. You should have 1/4 cup rendered bacon fat in the skillet. Remove all but 1 tablespoon fat and reserve.

Return skillet to high heat and heat until very lightly smoking. Add shrimp and cook, stirring frequently, until lightly browned outside with only a faint trace of translucence remaining in the center of each shrimp. Transfer shrimp to a plate.

Add reserved 3 tablespoons bacon fat to skillet, return to medium-high heat, and heat until shimmering. Add mushrooms and cook, stirring, until mushrooms release their liquid, about 3 minutes; scrape any browned bits from bottom of skillet. Continue cooking mushrooms, stirring frequently, until lightly browned, about 6 minutes; if pan becomes too dry, add vegetable oil, 1 tablespoon at a time, to keep it lubricated. Stir in shallot, garlic, and cayenne and cook until shallot and garlic are softened, about 2 minutes.

Add remaining 3/4 cup (180ml) stock and scrape up any browned bits on bottom of pan. Stir in shrimp. Lower heat to medium-low and whisk in butter until fully melted and emulsified with the sauce. Remove from heat and whisk in lemon juice. Stir in herbs and season with salt and pepper.

Spoon grits into bowls and top with shrimp, mushrooms, and their gravy. Top with reserved crispy bacon and additional herbs for garnish, then serve right away.

These Cheesy Fried Grit Cakes are a fun take on a classic Southern Recipe. Fried to a perfect golden brown, they are perfect for Breakfast, Lunch, Dinner or even an Appetizer!

Cheesy Fried Grit Cakes

milk (to simmer with water.)

instant grits

pepper

eggs

milk (to add to eggs and breadcrumb coating later.)

breadcrumbs

Creole seasoning

oil (enough to for about 1/2 inch in your fry pan)

Heat 2 cups of milk, water, and salt in a large saucepan over medium high heat.

When the milk begins to simmer, reduce heat and stir in the grits. Cover and cook until thickened, around 5 minutes.

Remove from heat and stir in the shredded cheese and pepper until well combined.

Spread the mixture into a baking dish and chill for 3 hours, until set.

When ready to fry, heat the oil in a large skillet over medium heat.

Whisk together the eggs and tbsp milk in a shallow dish. In a separate dish, mix together the breadcrumbs and Creole seasoning.

Use a round cookie cutter to cut out the grits.

Dip each grits cake in the egg mixture, then the breadcrumb mixture. Repeat the process again, dipping in the egg mixture and then breadcrumbs. Continue dipping all the grits cakes in the egg and breadcrumbs until they’re all coated.

Place the coated grits cakes in the hot oil and cook each side until browned, between two and three minutes on each side. Transfer to a paper-towel lined plate to cool slightly before serving.

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Top 4 grit recipes from across the web

The most viewed grit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Grits With Spring Vegetables...

Robb Walsh'S Shrimp And Grits Recip...

Shrimp and Gruy&#232;re Cheese Grit...

Cheesy Fried Grit Cakes

The most viewed grit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Shrimp and Gruyère Cheese Grit...