Grits can be served sweet with butter and sugar, or savory with cheese and bacon. They can serve as either a component of breakfast, or a side dish at dinner. #SpoonTip: Cheese should be added during the last 2-3 minutes of cooking with the pot removed from direct heat.
For shrimp and grits , I would choose to make sautéed greens such as kale, collards, or chard, that has a bit of vinegar in it to balance the richness, or a green bean salad with a vinaigrette dressing. If low on time, a baby lettuce salad with red onions and a citrusy dressing would do just as well, Happy eating!
Depending on the kind of grits you’re making, you can replace some of the water with stock or broth (chicken or vegetable) or milk, heavy cream, or buttermilk. Dairy adds richness and a touch of sweetness—ideal for cheese grits , or grits in a breakfast casserole.
The simplest way to prepare grits is to boil them in water , but they can also be infused with extra flavor by cooking them in broth or stock. For creamy grits , cook them in milk or half milk half water .
Grits are a staple Southern American dish made from ground, dried corn and particularly rich in iron and B vitamins. Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types. Though grits are fairly healthy , they’re typically served with high-calorie ingredients.
A cup of cooked grits contains 182 calories and 1 gram of fat, giving you 9 calories from fat. Although the same amount of cooked oatmeal has 166 calories, it contains 3 grams of fat per serving, increasing the amount of fat calories to 27.
Smokey Shrimp & Grits – seasoned with bacon, a little garlic, and fresh lemon juice – served with a loaf of crusty bread makes a delicious one-bowl dinner. Smokey Shrimp and Grits served up with a crusty, buttery bread makes a delicious and satisfying one-bowl dinner.
13 Best Side Dishes for Shrimp Roquefort Par Salad. “This is the best salad I’ve ever eaten and I make it all the time. Roasted Asparagus with Parmesan . Amish Macaroni Salad. Pesto Zoodles. Good for You Greek Salad. Muffin Tin Potatoes Gratin. Fresh Broccoli Salad. Grilled Fruit and Vegetable Kabobs.
We love to serve these Cheese Grits with Garlic Butter Shrimp with bread sides such as Garlic Butter Hawaiian Rolls, Homemade Garlic Bread, or Beer Bread Muffins, and love to serve it alongside sides such as Mandarin Orange Salad, Mexican Grilled Corn, and Lemon Butter Asparagus.
Start with lightly salted boiling water, and slowly add the grits in a steady stream, whisking constantly to keep them from clumping together. Continue to whisk frequently to ensure that the grits don’t stick to the bottom of the pot . Once tender, they’re ready to serve.
Make sure your pot is big enough to both accomodate and vigorously stir your grits . Dry heat makes grits , well, dry. Reheat them on the stovetop with some water, stock or milk. Or else eat dry, lumpy grits .
Do not rinse grits , ever! While most sources I’ve seen (including the grits packaging!)
The black/dark specks you see in your grits are the particles of germ that are left in the product. The germ of the corn kernel is naturally darker in color and it is absolutely normal to see grey/black/dark flecks throughout your corn grits.
Dry grits last for about a year, the smell will change as they begin to go bad . Do not eat it if it develops an odor or tastes different than usual. You can tell if prepared grits are going bad when the liquid has considerably separated from the other ingredients.
Quick Grits are ground fine. Regular grits have a medium grind. They are both processed to cook quickly and last longer on store shelves. Instant Grits have been precooked and dehydrated. It is often said that no self-respecting southerner would eat instant grits .