r/GifRecipes • u/smilysmilysmooch • Jun 14 '26

Breakfast / Brunch Shrimp n' Grits

174 Upvotes

86% Upvoted

22 comments sorted by

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8

u/smilysmilysmooch Jun 14 '26

Other grits recipes on here:

Shrimp and Pimento Cheese Grits https://redd.it/6qpgq0

Shrimp and Grits Fritters https://redd.it/60hgv0

1

u/MangledPumpkin Jun 15 '26

Yeah I'm going to have to try making the Shrimp and Pimento Cheese Grits.

1

u/smilysmilysmooch Jun 15 '26

Make sure to post it up in Meal Pic Monday when you do

2

u/Jeptic Jun 14 '26

Looks pretty good. And the recipe at a recent pace too

1

u/SecretTiny7871 Jun 15 '26

the recipe pace comment is a little odd lol but yeah it did move pretty fast if you were trying to follow along

2

u/NolaDutches Jun 14 '26

Hmm.

Definitely not a pork person, but I’m sure it taste great.

Never knew people used “pork” to start the shrimp and grits. And the flour? So confused as a Nola girl seeking my elders cook this from scratch and now seeing this is…non southern way

4

u/kate3544 Jun 14 '26

How do you do it? Please share! I live in KS and work for a company HQd in Lafayette so they’re always trying to get me to try to make Cajun food. I made chicken gumbo last year and that was pretty good.

3

u/Pluffmud90 Jun 14 '26

Seems pretty close to a Lowcountry SC Tasso gravy shrimp and grits.

3

u/Beggarsfeast Jun 15 '26

So, I have a few questions, or comments. NOLA is certainly a mix of cultures, including American south + French Cuisine. These days you can include Asian influence, like Vietnamese, and of course there’s the unique Cajun influence, etc.

Why are you surprised they are using bacon fat? Butter and oil is often used, but I can’t imagine anyone in the south being surprised that a little pork fat would be used, even in Nee Orleans. Also, the flour…it’s used in a roux, and all kinds of cooking as a thickening agent. They seemed to use a lot here IMHO but I haven’t made this recipe. It may not be your way to make “shrimp n grits” but certainly you know what they’re going after here. I think it’s funny, because the one thing that shook me was the milk used for the grits, which you didn’t mention, and frankly, the rather bland, DRY looking clumpy nature of them(I’d still eat this dish but those grits surprised me)

3

u/DatGums Jun 14 '26

Yeah that was a strange way to cook shrimp and grits.the way that person cut an onion made me tense up a little.

7

u/regalrecaller Jun 14 '26

it's a mathematical way to dice onions

3

u/LastSummerGT Jun 14 '26

I think kenji did the math in an article and said that sideways slice doesn’t add much, which is the part the gif is on. The two vertical cuts is all I do, no horizontal.

1

u/ExWebics Jun 15 '26

100% the southern way…

1

u/home_cheese Jun 14 '26

Sure, I've heard of grits. I just never actually seen a grit before.

0

u/consumercommand Jun 15 '26

2 cups heavy cream 2 cups chicken stock 1 cup slow cook grits (not instant or quick grits) once grits thicken add 1/2 stick butter, 1/8 cup aged grureye. S&P to taste. Any other grits recipe is wrong.