03/29/2024
Another fantastic recipe for those who love to cook — Shrimp and Grits! Seriously, who doesn't love creamy, cheesy grits covered in rich brown gravy and succulent shrimp? This is the type of comfort meal I can eat any time of the day. The old fashioned white grits I use are absolutely delicious.
These aren't just any grits; they are a product from the Hamilton Corner Store, as in Anthony Hamilton. If you are unfamiliar with him, Anthony Hamilton is an R&B singer, songwriter, and record producer who grew up in Charlotte, North Carolina. One of Hamilton's favorite foods is grits, and it is said that "he can throw down in the kitchen."
I obtained this signed bag of grits while attending a w**e and food festival. It was an honor to meet Hamilton and chat with him for a bit. At first, I was a bit starstruck, but he turned out to be very friendly and down-to-earth. The grits can be obtained, along with other pantry items, online; for more information, visit
Here is my personal recipe. Tag me when you post your plated pics!
Grits-
1 cup Hamilton Grits
1 cup Heavy Cream
2 cups Water
2 tablespoons Butter
3/4 cup Shredded Sharp Cheddar Cheese
Add ingredients (except cheese) to a large pot over medium heat, stirring frequently to prevent lumps, until grits are creamy; remove from heat and stir in cheese to combine.
Gravy-
1/2 Red Bell Pepper (diced)
3 Slices Thick Cut Bacon (diced and fried to crisp, reserving fat)
1 Garlic Clove (minced)
1/3 Yellow Onion (diced)
2 tablespoons Worcestershire sauce
2 Scallions (chopped)
Salt and Pepper to taste
1 cup stock (any type is acceptable)
1 teaspoon Hot Sauce (optional)
Using half the fat, heat the pan over medium heat, add onion and pepper, and cook to soften. Add garlic and the white part of the scallions and cook until fragrant. Add the remaining ingredients and cook to reduce by half.
Shrimp-
1 1/2 pounds Large Shrimp
Salt, Pepper, and Cajun Seasoning to taste
1/2 Medium Lemon.
Season shrimp, sear in pan using remaining bacon fat until pink, and squeeze on the lemon juice.
Plate the components using Cilantro or Parsley and Scallion to garnish.
