A Carolina Escape - Sauteed shrimp with Chorizo, Mushrooms, Green Onions & Bacon on a bed of Cheddar Grits

The outer banks in North Carolina USA, especially the island of Emerald Isle, is an unforgettable place - an island with pristine beaches, beautiful beach architecture, an endless expanse of  ocean filling one with an overwhelming feeling of smallness as you look upon into its infinite vastness, the rhythmic sound of the waves - and  Shrimp & Grits. 

Why shrimp and grits? Because its every where! And because I always cook it when we visit this island with its endless bounty of  fresh shrimp & local fish.

Grits are coarsely ground and often stone milled corn most commonly eaten in Southern USA.  What is commonly used is referred to as hominy grits i.e. grits without the germ, is ground into small grains. It is similar to other thick corn or maize-based porridge from around the world, such as Polenta.

Traditionally, Shrimp & Grits is a staple in the low country of South Carolina and eaten for breakfast. The original version of this dish consists of a pot of grits with shrimp, cooked in bacon grease or butter.  Nowadays, it is enjoyed with fervor in both North & South Carolina and  served for all meals.

My version of Shrimp & Grits is a spicier, embellished version and is quite different to the southern rendition. In my opinion, the spiced sauteed shrimp works well with the smooth & creamy flavor of the grits and is a lovely meal to prepare if you having company for dinner or just want to plain impress!

  

The main ingredients in the recipe are -

Hominy grits ( if you can find it - I had to settle for regular corn grits today), large shrimp, smoked apple wood bacon, baby portabella mushrooms, green onions, green bell pepper, aged cheddar cheese, lemon juice, fresh cilantro and parley.

The spice used is my recipe for  Whatever Whenever dry rub or if you are out of time or ingredients , substitute with a store purchased Cajun seasoning. Also, if chorizo (Mexican sausage) is not available in your part of the world, you can successfully omit it.

  

 

Before preparing the fresh ingredients, in a heavy bottomed pan, bring water to boil with salt. Add the grits and stir. Cook on low heat for 25-30 minutes till the the grits are creamy and smooth. 

 

Add shredded cheese and butter. Mix well.

Cook's Note - Please stay away from instant grits. Also, keep stirring regularly as the grits will begin to stick to the bottom of the pan as it begin to thicken.

While the grits are cooking, prepare the rest of the ingredients - 

 

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

 

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cook's Note - To crisp the bacon, place bacon in a very hot pan and keep pouring out (discarding) the grease as the bacon begins to float in it. Once the bacon is crispy on both sides, place on paper kitchen towels.

Heat a heavy bottomed pan on medium heat  - preferably cast iron. (Feel free to  use the same  cast iron pan used to fry bacon)

Add olive oil and heat for about a minute. 

 


Add garlic. Stir for a few seconds. As soon as the garlic begins to brown, add the green onions & bell pepper. Saute for 2-3 minutes.

 

Add the chorizo and saute for 2-3 minutes.

 

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp. Do not add any liquid. The mushrooms will first absorb all the oil in the pan and then release their liquid turning limp.

 

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque. Add the bacon, cilantro, salt, pepper & lemon juice . Mix well. Taste and adjust seasonings.

On the plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.  Garnish with chopped cilantro leaves if desired.

An explosion of myriad flavors with every bite, the cheddar grits provide a smooth and creamy back drop to the spiced shrimp (prawns really) and the chorizo, bacon & mushrooms  give the dish yet another dimension. A play of harmony with very diverse elements & enormously satisfying!

Recipe for

SAUTEED SHRIMP WITH CHORIZO, MUSHROOMS, GREEN ONIONS & SMOKED APPLE WOOD BACON ON A BED OF CHEDDAR GRITS

Shopping list -

Shrimp-

1 lb large unshelled shrimp (prawns)

1 bunch green onions

2 tbs bulk chorizo sausage (Mexican sausage)

8 oz baby portabella mushrooms

4 slices smoked apple wood bacon

1/8 green bell pepper

1/2 cup fresh cilantro leaves

1/4 cup fresh parsley 

1/2 tbs lemon juice

1 tbs whatever whenever dry rub

1/4 tsp black ground pepper

3 garlic cloves

4 tbs olive oil

Grits - 

1 cup hominy grits (if available) or corn grits, not quick-cook variety

1/2 cup cheddar cheese

2 tbs butter

3/4 tsp salt

Preparation-

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cooking method -

Heat a heavy bottomed pan on medium heat  - preferably cast iron. Add olive oil and heat for about a minute. 

Add garlic. Stir for a few seconds. As soon as the garlic shows signs of browning, add the green onions & bell pepper. Saute for 2-3 minutes. Add the chorizo and saute for 2-3 minutes.

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp.

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque.

Add the bacon, cilantro, salt, pepper & lemon juice . Mix well.

Taste and adjust seasonings.

To plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.

Enjoy!

WHATEVER WHENEVER DRY RUB

Shopping list

• 1 ½ tbs Paprika
  
• 2  tbs Brown sugar
  
• 1  tbs Garlic powder
  
• 1/2  tbs Black pepper
  
• 1  tbs Onion powder
  
• 1  tbs Thyme leaves
  
• 1  tbs Oregano leaves
• 1/2  tbs Cayenne Pepper
  
• 1/4 tbs Turmeric 
  
• 1/2 tbs cumin powder
• 1-1/2 tbs salt
  

Preparation
Place all ingredients, one by one in a screw top glass jar or any plastic container with tight lid. Close lid tightly and shake for 30 seconds vigorously to combine all above ingredients in a thoroughly dry airtight container.

Store in a dry and cool place.