Aphorisms from the Professor: Brillat-Savarin

Tuesday, January 12, 2010

shrimp & grits

Move over Fried Chicken, step aside Pork Barbecue, Shrimp & Grits is the Southern classic that has won my heart!

Shrimp sauteed with garlic and white wine on a bed of creamy cheddar cheese grits with bacon and green onions.
Served with a side of sauteed swiss chard


  1. You are a lucky girl, having a boyfriend that cook beautiful food for you.
    This plate looks delicious.

  2. Instead of emailing you I thought I'd ask here...

    Have you seen Ratatouille yet? Also, catching up on Chef Academy today - it's way better than learning.

    Miss you!

  3. ohmigosh, shrimp and grits, the classic. It looks super amazing. Is this for breakfast? Brunch? or dinner?

  4. EK -- We *just* got Ratatouille in the mail from NetFlix yesterday, so will watch it sometime this weekend. I am very excited.

    Sophia -- this was dinner...but I definitely plan to polish off the leftovers for lunch tomorrow!

  5. I love shrimp and grits. But if you've never had roasted corn grits, you are SO missing out.

    Try this:

    Roast fresh or frozen corn kernels and diced onion tossed with a bit of butter in the oven until they begin to caramelize. @425, should take 15-20 minutes.

    While that's roasting, make stone ground yellow corn grits according to pkg directions, with water. Toward the end, stir in heavy whipping cream and butter to enrich, then stir in the roasted corn and onions when they're done. Season to taste with salt and pepper, garnish with chopped green onion.

    Serve with BBQ shrimp or any roasted meat. They are especially nice with the spicy garlic cashew chicken from simplyrecipes.com, roasted summer vegetables, and cucumber & tomato salad.

    Oh, and it has to be stone ground yellow corn grits...if you haven't had them, once you do you won't want regular grits again because they are so creamy and OMG good. I promise, they are totally worth finding.

    And, @sophia...you can have shrimp and grits for any meal you like, but they are very often served as a brunch dish in New Orleans.