Shrimp and Grits
Recipes for this dish vary across the South, but this is exactly how chef Sean Brock prepares the traditional version at home.
Source: Better Homes and Gardens
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Credit: Blaine Moats
Recipe Summary
Shrimp and Grits
Ingredients
Directions
Nutrition Facts (Shrimp and Grits)
Per Serving:
382 calories; total fat 14g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 195mg; sodium 1646mg; potassium 463mg; carbohydrates 36g; fiber 3g; sugar 1g; protein 27g; trans fatty acid 0g; vitamin a 487IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 25mcg; vitamin b12 0mcg; calcium 79mg; iron 3mg.
Sean's Stovetop Grits
Ingredients
Directions
Tips
Brock's recipe timing is based on coarse grits, and he admits cooking them on the stovetop is a labor of love. He prefers a pressure cooker for consistent results. If you use a finer grind, follow package directions.
Pressure Cooker (or Instant Pot) Method:
Soak grits as directed in Step 1. Place grits, water, bay leaf, salt, and white pepper in a 6-quart electric pressure cooker. Lock lid in place. Set electric cooker on high pressure to cook 15 minutes. Quick-release the pressure. Carefully open lid. Stir in butter, lemon juice, and hot sauce. Discard bay leaf.
Tips
Brock uses spring water in his grits because it has a neutral flavor.
Nutrition Facts (Sean's Stovetop Grits)
Per Serving:
183 calories; total fat 6g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 15mg; sodium 890mg; potassium 8mg; carbohydrates 28g; fiber 2g; sugar 0g; protein 3g; trans fatty acid 0g; vitamin a 181IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 1mcg; vitamin b12 0mcg; calcium 5mg; iron 2mg.