Mamma’s Shrimp & Grits

The Grits Ingredients:

  • 8 cups chicken bone broth
  • 1 cup club soda
  • 1 cup whipping cream
  • 2 cups stone ground yellow grits* (I use Anson Mills if I can get them)
  • 1 cup Gruyère cheese, grated
  • 1 teaspoon salt
  • Pepper to taste

*If you’re new to grits, please don’t use any product that has the words “instant” or “quick” anywhere on the label. Look for stone ground grits.

The Grits Directions:

  1. Bring bone broth to a boil in a heavy saucepan.
  2. Whisk in grits and bring to a simmer.
  3. Lower heat to lowest possible setting and cover the pan.
  4. Cook, uncovering and whisking every ten minutes for about an hour, or until grits are thick.
  5. Whisk in club soda.
  6. Whisk in cream.
  7. Whisk in salt.
  8. Continue cooking uncovered until grits are soft, creamy, and tender. The thickness should be such that a heaping spoonful holds its shape on the spoon without running off the sides.
  9. When the grits reach desired consistency, stir in cheese, butter, and pepper.
  10. Taste the grits and add more salt if you like.

If you’re new to grits, please don’t use any product that has the words “instant” or “quick” anywhere on the label. Look for stone ground grits.

Grit Cakes Directions:

  1. Pour grits into loaf pan, cover.
  2. Refrigerate overnight.
  3. Slice into cakes.
  4. Fry in butter.

Greechie Fries Directions:

  1. Line a baking sheet with parchment paper.
  2. Pour grits onto pan, cover.
  3. Refrigerate overnight.
  4. Using a knife or pizza cutter, cut into 1” “fries”.
  5. Keep them cold until you’re ready to fry them.
  6. Heat Canola oil to 350 degrees in a cast iron Dutch oven.
  7. Fry Geechie fries a few at time, 4-5 minutes until brown and crisp.
  8. Drain on paper towels.

The Shrimp Ingredients:

  • 2 pounds large white shrimp (26/30 count), peeled and deveined, with tails on. If you can get fresh shrimp, that’s ideal. If not, thaw frozen shrimp overnight according to package directions.
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1 pound bacon
  • 8 ounces country ham, diced
  • 1 stalk minced celery
  • 3 minced shallots
  • 3 cloves garlic
  • 1 chopped red pepper
  • Salt and pepper
  • Smoked paprika
  • Cayenne pepper
  • 1/2 cup flour
  • 3 cups chicken stock
  • 1 cup whipping cream
  • Chopped green onions

The Shrimp Directions:

  1. Fry bacon in a 12 inch cast iron skillet.
  2. Leave enough grease in pan to cover bottom, reserve remainder of grease.
  3. Set bacon aside.
  4. Fry shrimp in bacon grease.
  5. Remove shrimp and set aside.
  6. Pour grease from pan into a measuring cup and add reserved grease.
  7. If you have less than half a cup of grease, add butter to make up the difference; return to pan.
  8. Add celery, shallots, garlic, red pepper, and ham to the pan.
  9. Sauté until ham starts to caramelize and vegetables are tender.
  10. Add salt, pepper, paprika, and cayenne pepper.
  11. Sprinkle flour over vegetable and ham mixture.
  12. Stir and cook 3-5 minutes. Mixture will be quite stiff. Add a bit of butter if you have to.
  13. Whisk in chicken stock and whipping cream.
  14. Cook, whisking frequently until gravy is thick and rich.
  15. Taste. Add additional salt or pepper if desired.
  16. Spoon grits into serving bowls or place Geechie Fries or Grit Cakes onto plate.
  17. Top grits with shrimp.
  18. Ladle gravy over shrimp.
  19. Crumble one piece of reserved bacon over gravy in each bowl/plate.
  20. Top with green onions.
  21. Serve immediately.