Posts tagged Shrimp and Grits
Shrimp and Grits with Andouille Cream Gravy.
Is there any food more quintessential to the sophisticated southern palette than Shrimp N’ Grits? This is a formerly ‘poor people food’ dish that delights southerners from New Orleans to Charleston, yet confounds New Englanders and down right escapes our friends on the west coast (hint: call it local prawns and and GME free organic polenta and you’ll get a modicum of recognition).
So why the confusion, the bewildered ‘no-no’ shakes of the head, the ‘shrimp and what, exactly‘ remarks?
- say what?
Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.” (source)
- Stone ground grits
- SC Creek Shrimp (you can substitute other shrimp but these are the best on earth)
- Chicken Stock
- Andouille Sausage (or tasso ham), diced
- Heavy cream
- Salt and Pepper to taste
- cheese *optional