How to (properly) Cook Grits

Grits are as southern as they come. Cooking some truly amazing grits is an art form. Here’s how to cook them properly so you don’t end up with a lumpy mess.

1. Bring water, milk and some salt to a boil

2. Add your grits very slowly while whisking or stirring to prevent them from sticking together and becoming lumpy

3. Cook on low-medium heat while stirring frequently

   Recipe: spendwithpennies.com

   This is a very simple, but effective recipe when cooking grits right. If done right they should be creamy and smooth, lump free grits! To spice it up after, feel free to add some cheese or our favorite, shrimp!

   For some truly amazing, Gullah shrimp and grits, Sallie Ann Robinson’s recipe will blow your taste buds away. This recipe serves 6, and is sure to be a crowd or family favorite.

   2 cups Jim Dandy Quick Grits, prepared according to package instructions

   1 cup vegetable oil

   1 pound Wild Georgia Shrimp, peeled and deveined (see Sallie’s how-to HERE>>)

   1 teaspoon salt

   1 teaspoon ground black pepper

   1 teaspoon paprika

   1 teaspoon garlic powder

   1 cup flour, preferably White Lilly self-rising flour

   1 medium onion, chopped

   1/2 green bell pepper, chopped

   1/2 red bell pepper, chopped

   1 stalk celery, chopped

   1 cup hot water

   3 strips bacon, cooked crisp and crumbled

   Heat the vegetable oil in a heavy-bottomed skillet, preferably a cast iron skillet, over medium-high heat.

   Sprinkle the shrimp with the salt, pepper, paprika and garlic powder and toss.  Place the flour in a large plastic bag with a zip lock then add the seasoned shrimp, close the lock and shake the shrimp to coat it well.

   Test the oil temperature by dropping in a dab of the flour.  If it sizzles then add the shrimp to the hot skillet and cook the shrimp until it is browned on both sides.

   Remove the shrimp and set aside.  Drain the oil then add the onion, bell peppers, celery and water then turn the heat to medium and simmer the vegetables until they are tender.  Add the shrimp and simmer 10 to 15 minutes until the gravy thickens and browns.

   Serve the shrimp over the prepared grits and crumble the bacon on top.  Season with salt and pepper.

   This recipe of Sallie Ann Robinson’s is a new version of a classic Lowcountry favorite, so if you’re wanting a traditional taste that you can make at home, we can’t recommend this enough! You can get Charleston Favorites Grits at Binya now to make this incredible and mouth watering dish.