Grits can hold most anything, from spicy shrimp to greens to an egg.
Grits are to southerners what mashed potatoes are to midwesterners--a foil for most anything. Holding spicy shrimp is of course the most classic of grit dishes with shrimp and grits being a classic in the low country, where shrimp are prevalent as well as corn. In Nashville you can find shrimp and grits on most menus, with each varying wildly from the next. One of our favorites is not a version you get at a restaurant, although we had one to die for at The Yellow Porch a couple years back and The Urban Grub, but the one featured in our May/June 2019 issue from song writer Phillip Lammonds. You can find it here along with step by steps to making it.
With the abundance of greens grown in the south, we also love to pile kale, collards, arugula and herbs seasoned with sausage or ham onto a fluffy bed of cheesey grits. But grits can also be a stellar side dish as a switch from potatoes or rice or pasta. We love this Baked Cheese Grits recipe from cookbook author, Matt Moore that is a fabulous accompaniement to his Beef Kebabs with Tzaziki Sauce.
And lets not forget where grits are most comfortable, at the breakfast table, so we have the Stoned Grits with Eggs recipe from the wildly popular and now defunct Family Wash Cafe.
We love the stone ground grits from Beaverdam Creek Mill and now, Smokin' Oaks Organics Farm, which you find at the Franklin Farmers Market and other farmers markets around town.
Shrimp and Creamy Goat Cheese Grits
Baked Cheese Grits
Grits and Greens
Family Wash "Stoned Grits"
Phillip Lammond's Shrimp and Grits
Braised Short Ribs with Jalapeño Grits and Cilantro Pesto
Short Ribs Braised in Garlic and Red Wine
Grilled Shrimp with Cilantro-Lime Marinade
You can use Jason’s recipe for shrimp on chicken too. Add some red pepper flakes if you like a little fiery bite.
Bourbon BBQ Shrimp Skewers
J.M. Thomason presents a shrimp skewer recipe that is perfect for summer. Get some of their Bourbon BBQ seasoning and try it out.
Butterflied Shrimp with Spicy Miso Glaze from How to Grill Everything by Mark Bittman
Why bother to butterfly when shrimp already cook so fast? More surface area. And that means more of what you love about grilled shrimp. The quick searing time gives you an opportunity to use...
Hattie B’s Pimento Macaroni and Cheese
This popular macaroni and cheese starts with a classic white sauce and plenty of extra sharp cheddar cheese. At the restaurant they use pimentos from a jar, but with the abundance of red peppers this...
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