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I served shrimp & grits last night for dinner. It is a quick and easy “southern gourmet” meal so I had to repost the story and recipe because you need to make this!
This dish traditionally was served for breakfast to shrimpers coming into shore after long weeks at sea, but it’s turned into one of Americas favorite trendy comfort foods for dinner. Popular chefs such as Paula Deen, Bobby Flay and Martha Stewart to name a few all have their own version. Celebrated as Low Country cooking it has strong parallels to New Orléans, Cajun, and Caribbean cuisines. But just what, exactly, is Low Country?
If you aren’t familiar with the origination of Low Country cooking; the area stretches along the South Carolina coast from the Savannah River in Georgia north to Pawley’s Island. Think saltwater marsh and Spanish moss hanging from live oaks and you’re thinking Low Country. The region teeming with aquatic life, gives area cooks the basis for almost every meal. The names of many Low Country dishes are as colorful as the local ingredients found in them. She-Crab Soup, Hoppin’ John, Frogmore Stew and Shrimp & Grits are a sampling of this appetizing style of cooking.
Growing up in deep south-east Texas, just at the border of Louisiana, the Low Country and Cajun style of cooking have rubbed off on me and this popular Shrimp & Grits rage has had my mouth-watering. Fresh gulf shrimp, fished from the warm waters of The Gulf of Mexico are my favorite seafood. Probably because for as long as I can remember I’ve eaten them for breakfast, lunch or dinner; fried, boiled, broiled, sautéed, stuffed, or grilled, you won’t catch me turning down these yummy little crustaceans. Oh and warm, creamy, cheesy grits – what’s NOT to like?
It seemed a natural undertaking to come up with a recipe for Shrimp & Grits that worked for me. I perused many recipes, settled on the ingredients I wanted to use and I discovered that wild-caught gulf shrimp, as luck would have it, were on sale at my local grocery store. Whoo Hoo! I couldn’t have been more pleased with the results, creamy, cheesy grits, rich and flavorful gravy, tender shrimp, and bacon! Tell me that doesn’t sound divine!
annashortcakes says
Looks fantastic! Love Low Country food! Nothing better.
The Orange Bee says
Welcome and thanks – I too love this type of cooking. What’s your favorite low country recipe?
annashortcakes says
oh that is so hard. I don’t know…. I really must think about that.
Sondra Hay says
Fresh Gulf Shrimp are so good right now. Think I might just have to make some of this. I would have never thought to put mushrooms and shrimp together. Looks so yummy!
The Orange Bee says
WHAT? I love mushrooms and shrimp together – give it a try or leave out the mushrooms it’ll still be so tasty.
Karen says
I like your different version of shrimp and grits. It sounds like a nice way to start the fall season. Yummy!
The Orange Bee says
Thank you Karen – it’s so satisfying and tasty too!
Rufus' Food and Spirits Guide says
What a great recipe and photo. One of my favorite combos!
The Orange Bee says
I thought you liked this stuff too! I could eat every week, easily!
Ryan says
Hey! It’s so good to hear from you! I hope you had a good rest of the summer and had a great time with your family! This dish looks A-Mazing! I have a weakness for shrimp and grits and usually order it if it’s on the menu at a restaurant! I’m totally pinning this!!
It’s so good to be back and so great to talk to you! Ryan
The Orange Bee says
Great talking to YOU too! FInally I can find some delicious sweet recipes. Shrimp & Grits is a meal I could eat weekly!