Tuesday, January 8, 2013

Shrimp and Grits for a SNOB

As promised in the Charleston food review. Here's our first attempt at replicating Slightly North Of Broad's Shrimp and Grits. 

Before I get into it I do have to tell a quick little story. Every time we go to a BBQ restaurant if I don't like it Dawn always says it's because I'm a "BBQ snob". Well, if I'm a BBQ snob (which I don't argue against) then she's a Shrimp and Grits snob. Every time we're in Charleston or go to a seafood restaurant she HAS to try their shrimp and grits. So now you may all understand the irony of all things this post and the shrimp and grits being soooooo amazing at a place nicknamed SNOB. 
Ok, now to the food. 

You basically make grits and do the rest separately. 

For the grits you'll need: 
4 c Water
1/2 tsp Salt
1 tbs Butter
1-1 1/2 c Stone Ground Grits
1/4 Cup Cream

For the toppings:
1 tsp Butter
4 oz Country Ham (julienne)
4 oz Smoked Sausage (calls for Pork. I got stuck using Turkey)
12 Shrimp (peeled and deveined)
4 tbs Fresh Tomato (seeded and diced)
4 tbs Green Onion
1/8 tsp Minced Fresh Garlic
Pinch of Cajun Spice 
1/4 c of Chicken Stock or Water

For the Country Ham, Sausage, Shrimp, and spice. You can really do those to personal liking. I don't think you can ever have too much meat in anything. 

In one pot Dawn had the grits going while I did the toppings in the other. Dawn is the grits queen at our house, so that was definitely her job. 

For the toppings you start off by sauteing the ham and sausage with the butter. You then add the shrimp for approximately a minute or two. Work in the tomato, green onion, garlic, and spice. Then add your chicken stock or water and stir in for 30 seconds to a minute (just long enough to get the flavor to cover the rest of the ingredients). 

Pour in your grits first and then add toppings. Again, for me, there's no such thing as too much meat (or goodies as I like to call it). 

As most of you know, I am NOT a big sea food fan, so shrimp and grits is not something I order on a regular basis. Dawn, on the other hand, LOVES shrimp and grits and orders it any and every time she can. She grades how new meals are by asking if I'd ever request it in the future. This is something I will DEFINITELY be requesting in the future, and to go a step further, Dawn said that this was better than most restaurants that shes tried. 


  1. My lovely wife Diane makes her grits with added marscapone (SP?) and they are absolutely creamy and amazing beyond belief. Looking forward to trying this Shrimp and grits recipe!

  2. Interesting. Dawn makes some KILLER grits. We both like ours kind of in the middle. Not runny, but not a brick.