Shrimp and Grits

by Tom Landshof

Last week we visited Bridgeton Mill, which is located in Parke County, Indiana – home to 32 covered bridges and an annual Covered Bridge Festival. The Bridgeton Mill is a beautiful historic site as well as a fully operational gristmill using massive French Buhr stones to gently grind wheat into flour and corn into meal and grits. We bought some blue corn grits (which accounts for the color of the grits in the pictures) and it inspired us to make the following recipe.

Adapted by Suzanne and Tom Landshof from recipes by Martha Nesbit, Paula Deen and Southern Living magazine.

Ingredients: (makes 4 servings)

2 cups water
1¼ cup chicken broth
¾ cup half-and-half
¾ tsp. salt
1 cup stone ground grits
1½ cup shredded Cheddar cheese
½ cup grated Parmesan cheese
2 Tbs. butter
½ tsp. hot sauce (optional)
6 bacon slices
1 lb. large shrimp, peeled and deveined
¼ tsp. black pepper
1/8 tsp. salt
¼ cup flour
1 cup sliced mushrooms
½ cup chopped green onions
2 garlic cloves, minced
¼ cup chicken broth
2 Tbs. fresh lemon juice
¼ tsp. hot sauce (optional)

Preparation

Bring water, broth, half-and-half and salt to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 15 to 25 minutes or until thickened. Stir in Cheddar and Parmesan cheese, butter and hot sauce. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoon drippings in skillet. Cut bacon in ½ inch strips while warm, and set aside.

Sprinkle shrimp with pepper and salt; dredge in flour. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve

Note:

This recipe calls for stone ground grits, not hominy. Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali. Easy to make and easy to eat.

Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Hominy grits is grits made from nixtamalized corn, or hominy.

Grits is a Native American corn-based food, common in the southern United States, consisting of coarsely ground corn. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Traditionally the corn for grits is ground by a stone mill. The results are passed through screens, with the finer part being corn meal, and the coarser being grits. Many communities in the U.S. used a gristmill up until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee.

Three-quarters of grits sold in the United States is sold in “the South” stretching from Texas to Virginia, also known as the “grits belt.” The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring, “Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humour, 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....”

Yellow grits include the whole kernel, while white grits use hulled kernels.