Glorious Grits: Shrimp and Blue Grits with Bacon Vinaigrette
This Southern-inspired dish combines tender sautéed shrimp and earthy mushrooms with the rich, comforting flavor of creamy grits. Chef Holt gives the dish an unexpected twist by pairing it with blue grits and finishing it with a bright, tangy bacon vinaigrette. If blue grits aren’t available, white or yellow grits make a delicious and more traditional alternative.
Recipe by Clifton Holt, former Chef and Owner of Little Savannah Restaurant & Bar in Birmingham, Alabama
Ingredients
3 ½ cups cold bottled water
1 teaspoon kosher salt
1 cup uncooked McEwen & Sons stone-ground blue corn grits
¼ cup freshly grated Parmesan cheese
2 tablespoons heavy whipping cream
Dash of Tabasco sauce
Additional kosher salt to taste
¼ cup extra virgin olive oil, divided
½ (8-ounce) package fresh mushrooms, quartered
32 large raw shrimp (about 1¾ pounds), peeled and deveined, but leaving tails on
1 garlic clove, crushed
1 cup white wine
Fresh thyme leaves (about 1 tablespoon)
Fresh minced parsley (about 1 tablespoon)
Reserved cooked bacon (from vinaigrette)
Bacon Vinaigrette (see below)
Bacon Vinaigrette
Cook ½ pound diced bacon in a sauté pan or large skillet over medium heat 8 to 10 minutes or until browned and crisp.
Remove bacon, reserving about ⅓ cup drippings; keep drippings warm. Combine 1 diced shallot, ½ cup sherry vinegar, 2 teaspoons light brown sugar, and ¾ teaspoon Dijon mustard; macerate (let stand) 15 minutes. Whisk drippings into vinegar mixture; keep vinaigrette warm until ready to use.
Yield: about 1 cup.
Instructions
Bring water and 1 teaspoon kosher salt to a boil in a medium, heavy sauce-pan; vigorously whisk in grits. Return to a boil; reduce heat to low, and simmer, uncovered, 20 minutes or until thick, stirring every few minutes. Remove from heat; add Parmesan cheese, cream, Tabasco sauce, and additional kosher salt to taste (about 1 teaspoon). Cover and keep warm.
While grits are cooking, heat 2 tablespoons oil in a large sauté pan or skillet over medium-high heat; add mushrooms, and cook about 5 minutes or until tender. Remove from pan, and set aside. Add remaining 2 tablespoons oil to pan, and heat; add shrimp, and sauté 1 minute. Add garlic, wine, and kosher salt to taste (about 1 teaspoon). Cook 2 to 3 more minutes or until shrimp are almost done, stirring occasionally. Add mushrooms, thyme, and parsley to shrimp mixture, and cook, stirring constantly, just until shrimp are done. Using a slotted spoon, spoon shrimp mixture over hot grits; sprinkle with bacon, and drizzle 1 to 2 tablespoons Bacon Vinaigrette over top of each serving. Serve immediately. Yield: 4 servings.
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Get your own copy of Glorious Grits!
First printed in 2009, Glorious Grits is an excellently written cookbook by Susan McEwen McIntosh that features old-fashioned grits and shows how to turn them into new and sophisticated dishes. This cookbook includes recipes by professional chefs from across the country, as well as recipes developed by Susan herself. It is a wonderful piece of our history and the only guide to grits you will ever need.
First printed in 2009, Glorious Grits is an excellently written cookbook by Susan McEwen McIntosh that features old-fashioned grits and shows how to turn them into new and sophisticated dishes. This cookbook includes recipes by professional chefs from across the country, as well as recipes developed by Susan herself. It is a wonderful piece of our history and the only guide to grits you will ever need.
Other key elements of Glorious Grits include:
100+ recipes for yellow, white and blue grits, cornmeal and polenta featuring fresh ingredients, step-by-step instructions and variations
Contributions from renowned Southern chefs including Frank Stitt, Bottega (Birmingham, Ala.); Mark Hibbs, Ratcliffe on the Green (Charlotte, N.C.); and Chris Hastings, Hot and Hot Fish Club (Birmingham, Ala.)
Chapters for Breakfast, Appetizers & Snacks, Breads, Main Dishes, Side Dishes and Desserts
Grits, Polenta & Cornmeal 101: An informative introduction to the grains—what they are, how to cook them and how to maximize their nutritional value
50+ full-color, mouthwatering photos
Updates on time-honored, beloved grits recipes such as Breakfast Grits and Sausage Casserole and Apple-and-Walnut Grits, as well as surprising and creative concoctions including Grits Jambalaya and Cranberry-Port Sauce over Cornmeal Pound Cake
Our Stone-Ground Blue Grits are milled in small batches using certified organic blue corn, producing a rich, earthy flavor and striking natural color. Blue corn is known for its deeper, nuttier taste compared to white or yellow corn, offering a slightly sweet, robust flavor with a satisfying whole-grain heartiness. These grits create a beautifully textured dish that stands out on the plate and brings a Southwestern twist to classic Southern cooking. Ideal for chefs, food lovers, and anyone looking to try something new.
