Shrimp and Grits

My husband and I both grew up outside of Charleston, SC and we spent the last 4 years in Boston. Both cities have amazing food, which has made us both food snobs. We moved to Knoxville, TN and have been sorely disappointed.

We recently tried Puleo's Grille off Cedar Bluff here in Knoxville. They are an Italian restaurant with southern flair, along with some seafood and steak choices. The menu has something for everyone and we heard the food was actually pretty good. On their menu, they have listed - Shrimp and Grits - "A Charleston Favorite." Of course we had to try it, especially after our annoying waiter kept telling us it was the best we would ever try.

Too bad he didn't realize what food snobs we are. The grits were salty, the shrimp was bland, and the sauce was okay. The tasso (Cajun-style smoked pork, for you non-foodies) was a little overpowering. I had to heal our little taste buds by making my version of Shrimp and Grits.

This recipe was adapted from "A Taste of Charleston South Carolina Restaurant Recipes", a little recipe booklet my sister gave me long ago. This particular recipe is from The Barbadoes Room in the Mills House Hotel. I have changed some of the ingredients, particularly the bacon and cream.

Creamy Shrimp and Grits

Creamy grits

1 cup water

2 oz butter

1 cup milk (I use 2%)

3/4 cup Stone Ground Yellow Corn Grits

up to 1 cup shredded cheddar cheese

Salt & Pepper to taste

Combine water, milk, butter, and salt in a small saucepan. Bring to a simmer and add grits. Cook over med-low heat for about 15 minutes until grits have absorbed the liquid. It should have the same consistency as cream of wheat or thick oatmeal. Stir in cheese. Add salt and pepper to taste.

Creamy Charleston Shrimp

4 slices pancetta, sliced into 1/4" pieces

1 lb peeled & deveined small shrimp (about 30-35 per lb)

2 peeled, seeded, & diced med tomatoes

8 thinly sliced scallions (separate the white and green parts)

5 cloves garlic, minced

1/4 cup flour

1 1/2 cups evaporated milk (original recipe calls for half and half)

salt & pepper to taste (can use cayenne for kick)

Cook pancetta until crisp in a large saute pan. Add shrimp, scallions and garlic. Saute until shrimp just begin to turn pink. Dust mixture with flour and stir until well blended. Add tomatoes and evap milk. Bring to a simmer, stirring occasionally. Season with salt and pepper.

Serve immediately over creamy grits. Garnish with scallion greens and cheese.

Note: Unless you are on the coast where you can get fresh shrimp, go ahead and use the bagged frozen shrimp. It is probably fresher than what's sitting in your fish monger's case if you are inland like we are.

If you like sausage, you can add chorizo (for some kick) or kielbasa after you add the shrimp.

Enjoy!