I think that most people who don’t like grits haven’t had good grits.
And I think that most people who don’t like grits haven’t had good grits.
Heres what to know before you make this delicious dinner at homeplus some recipes to help get you started.
Photo:Dave Kotinsky/Getty Images
Take your time when cooking grits and wait for the grains to pop.
Take your time when cooking your grits and let them thicken up.
Then you know that they’re done and they should be thick and creamy.
Add your grits to cold water first.
In the beginning, I cook my grits from cold water, she explains.
The instructions will say boil your water, add the grits.
But I think that’s when people are not cooking them long enough.
I cook them from cold water to let them bloom in the water as the temperature is coming up.
It makes a huge difference.
Now that we have all of the grits techniques down, its time to tackle the shrimp.
Have your ingredients ready before cooking.
I saute my shrimp, I put them aside and then I just saute everything else.
Her other ingredients include fennel, scallions, garlic and fresh tomatoes to build her sauce.
To complete the comforting dinner, she makes a gravy with her own twist.
Heres what she does.
Make a lighter gravy.
Because the grits are already creamy and thick, Hall usually strives for a thinner sauce.
I have a very light shrimp and grits recipe, she notes.
I just use a tea bag and add a cup of water to make fennel tea.
That becomes my stock for the shrimp and grits.
Hall finishes off her grits with her fresh herbs of choice, smoked paprika and chile flakes to taste.
Her version reminds us of our ownShrimp & Grits with Tomato.
Check out other versions like ourSmoky Collards & Shrimp with Cheesy Gritsand even ourShrimp-&-Grits-Stuffed Peppers.
