"full of fire" Southern Shrimp and Grits with Red Pepper Gravy

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In the rhythmic kitchen of Southern indulgence, where culinary notes play a soulful melody, emerges a dish that's "Full of Fire" – Southern Shrimp and Grits, a symphony of flavors that sets taste buds ablaze.

Picture succulent shrimp as the stars of this culinary stage, dancing in a spicy marinade that echoes the passionate lyrics of Al Green's soulful serenade. As they gracefully recline upon a bed of creamy grits, the dish reaches its crescendo with a roasted red pepper sauce that mirrors the intensity of Green's vocal prowess.

If you've never experienced Southern shrimp and grits, you're in for a real treat! This soul food brunch dish is made with creamy grits, succulent shrimp, and creamy red pepper gravy and it's absolutely delicious.

Black folks shrimp and grits is a #1 stunna and the go to brunch dish. Cheesy grits, plump shrimp, with a bangin creole sauce is the formula! Your taste buds will be forever grateful for this delicious Southern comfort food.

I had to go deep into the childhood memories for this grits and gravy inspiration. I think over the years I somehow suppressed the trauma associated with my early grits experiences. I tapped into feelings and emotions that had remained latent until recently when I was working on an essential Al Green playlist for a friend.

Al infamously was burned with hot grits by his wife for his cheatin ways. Though no where near the same trauma I ate a lot of bad grits back in the day. The vibes and the dish are my attempt to bring harmony to the world and bring you da FIRE grits!

Beats and Eats (music to pair with Shrimp and Grits)

Welcome to a culinary serenade where the sultry sounds of Al Green's "Full of Fire" meet the soulful symphony of Southern Shrimp and Grits topped with Roasted Red Pepper Sauce. Much like the impassioned lyrics, this dish is a sensory journey, igniting the palate with flavors that echo the intensity of Green's musical prowess.

Imagine succulent shrimp, marinated in a spicy harmony that mirrors the fire in the song's verses, elegantly resting upon a bed of creamy grits. The crescendo comes with the roasted red pepper sauce, adding a sweet and smoky counterpoint that resonates with the song's soul-stirring vibes. As you savor each bite, let the culinary and musical notes intertwine, creating a harmonious experience that's full of fire and flavor.

How Is This Shrimp and Grits Recipe Different Than Others

The red pepper gravy and the shrimp stock both help to elevate and differentiate this particular recipe. This grits recipe tastes fantastic thanks to their presence. They are both optional steps but are sooooo worth it, especially the gravy. I make a homemade stock that is heavy on the seafood flavor but also infused with smoky meat flavor. This combination delivers a highly interesting and complex level of flavor.

Ingredients Needed To Make Shrimp and Grits Soul Food Style

For the Stock

• Shrimp shells or Kombu Kelp for more intense seafood flavor - contain a good amount of natural umami, which adds a savory and depth to the base of the dish. It contributes to a more complex and satisfying flavor profile. Can also infuse the dish with a rich, seafood flavor.
• Water or Chicken Broth
• Fresh Thyme - has a slightly earthy and floral flavor, which can complement the natural flavors of seafood without overpowering them. It adds a subtle complexity to the stock, enhancing the overall taste.
• Bay Leaf
• Smoked Turkey Wings or Ham Hocks

For Red Pepper Gravy

• Roasted Red Pepper Sauce - adds a mild heat and smoky flavor to the gravy.
• White wine
• Red onion
• Garlic Cloves
• Red or Green Pepper
• Heavy Cream

For the Grits

• Stone-Ground Grits (I prefer yellow corn grits to white grits, but that's just me)
• Heavy Cream - contributes a luxurious and velvety texture that elevates the dish to a new level of richness. The creaminess of heavy cream blends with the grits, creating a silky-smooth consistency that is both comforting and indulgent. This addition enhances the overall mouthfeel, making each bite of grits more decadent and satisfying.
• Butter
• Salt
• Sharp Cheddar Cheese - the sharpness of the cheese introduces a bold and tangy flavor profile that complements the natural sweetness of the shrimp and enhances the savory notes of the grits. As the cheese melts into the creamy grits, it contributes a smooth and velvety texture, creating a luscious backdrop for the tender shrimp.

For the Shrimp Mixture

• Fresh Shrimp
• Kosher or Sea Salt
• Black Pepper
• Paprika
• Cayenne Pepper (optional)
• Green onions for garnish

Cooking Instructions

Make the Stock

• Combine water or chicken stock and shrimp shells in a large stockpot. Bring to a simmer over high heat. Turn off the heat and let the shrimp steep for 10 minutes.
• If using Kombu, remove at this point, otherwise add the smoked turkey, thyme, and bay leaf. Stir in the pot and bring to a simmer. Simmer the broth at the lowest possible setting your stove allows for about an hour.
• Strain the stock. Set aside or refrigerate until ready to use

Make the Red Pepper Gravy

• Heat sauce pan over medium heat. Add olive oil or butter then saute red onions and red peppers for 2-3 minutes.
• Add the wine. Deglaze the pan using a wooden spoon to scrape up any brown bits from the initial saute. Cook for another 3-4 minutes to reduce the wine some.
• Reduce heat and add the red pepper sauce and cream. Simmer for about 10 minutes.

Make the Grits

• Mix the grits, stock, salt, grated cheese, and butter in medium sauce pan
• Bring to boil over medium heat, then reduce heat to low, cover and simmer 10-15 minutes. For extra creamy grits you can cook a bit longer.
• After about 4-5 minutes add the cream and begin stirring with a slotted spoon and stir as often as needed afterwards. Add more liquid if you need to thin

Make the shrimp

• Devein the raw shrimp, clean and season simply with salt and pepper or your favorite creole seasoning, then saute in a skillet using olive oil or butter.
• To devein shrimp just use a sharp paring knife to cut a shallow incision along the back of the shrimp then remove the dark black vein.
• Serve the grits in a shallow bowl topped with shrimp, red pepper gravy, and fresh green onions.

Key Southern shrimp and grits considerations:

1. The type of grits
2. The cooking liquid
3. Level of Creaminess

Choosing the right type of grits

All grits aren't created the same, nor equal for that matter. The best grits, make for the best shrimp and grits, so choose wisely! For me personally, if you're making grits the Southern way there are only two options - stone ground grits or quick-cooking grits. For a breakdown of the different types see below:

• Stone ground Grits are made from whole dried corn kernels that have been coarsely ground the old-fashioned way: between the two stones of a grist mill hence the name. Because the entire kernel is ground they have a speckled appearance, which for me adds some character  (rich corn flavor) and texture. I prefer them also because they are the least processed of the options.
• Quick or Regular Grits are basically the same. Both are processed to cook quickly and stay on the shelf long. The only difference between the two is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes.
• Instant Grits I don't use for any reason. You can't make grits with these any call them Southern with any self-respect. These are pre-cooked and dehydrated packet grits. Sure they're fast, but lack in flavor.

Options for Flavorful Cooking Liquid

Most shrimp and grits recipes call for water or chicken stock. Grits, particularly stone ground are naturally flavorful so water can do the trick. However, if the goal is to do some next-level shit and impress your guests, then you might wanna step your stock game up.

Store-bought chicken stock, is a step in the right direction, but there are still opportunities to either elevate a store-bought stock or just simply make your own. I'm partial to smoky, meaty type broths that have a little bit of complexity. Sometimes this looks like a commercial broth doctored with smoked turkey wings via a slow simmer.

What should the texture of Southern Shrimp and Grits be?

I prefer my grits creamy, very creamy! This isn't very complicated, but the creaminess is primarily a function of time and liquid. For maximum creaminess, grits should be cooked low and slow. The longer they cook, the creamier they get.

Heavy cream or milk also help but aren't a necessity especially for those who desire to avoid dairy and/or keep calories down. But feel free to adjust the amounts based on your own preference. The biggest driver of texture will be the ratio of liquid to grits used.

Most shrimp and grits recipes I've had include rubbery overcooked shrimp. Shrimp cooks quickly no matter the heat levels so be careful. Nothing worst than overcooked shrimp.

What kind of gravy works with Southern shrimp and grits?

When we're talking about grits and gravy, we're not talking about dense brown Thanksgiving gravy you're eating with turkey and dressing. My version is more of a sauce, but incorporates the same deglazing technique used in making traditional gravy. I keep it simple using aroasted red pepper sauce that's enhanced with white wine and any pan brown bits. The red pepper gravy adds another layer of creaminess and flavor, while the acidity from the wine helps to break things up some. Adding some Worcestershire sauce to any pan gravy you're using for more umami flavor.

Flavor Tips For Southern Shrimp and Grits

• No frickin sugar! I'm all for sweet breakfast grits, but for savory grits dishes like this one, nah. Adding sugar alters the taste profile of this dish dramatically.
• Go with stone ground grits for their tasty flavor. They also have more body to them vs. most others which tend to be thin and runny. 
• Don't be passive on the whisk. Whisk skills means more starches are released which means creamy madness
• Stone ground grits include a few harder bits of corn hulls. They're edible but don't really soften. You can easily remove by putting the grits in a bowl of water and removing the ones that float to the top.
• Cream is harder for the grits to absorb so be sure to blend with water or stock. It also to add the cream later in the cooking process.
• If you're using a store bought chicken or shrimp stock be mindful of salt content.
• If you have the luxury of time, soaking grits in their cooking liquid for a few hours or overnight is a pro level move. Hydrating the kernels will not only reduce cooking time, but will also enhance both texture and flavor. The faster the grits cook, the more corn flavor they will have
• If adding salt, do it at the beginning of cooking as cooked grits don't absorb salt too well
• Don't over think the shrimp. Keep it simple with the seasonings. I also prefer fresh but frozen shrimp is an acceptable substitute. Don't forget to devein that shrimp!
• The sauce includes chipotle sauce so there is some mild heat present. But if you prefer even spicier feel free to add some cayenne pepper to the sauce. Or you can always just add hot sauce to the finished dish
• Did I mention I prefer stone ground grits?

Optional Level Up Move

Sometimes I like to add an additional protein to my recipe. Sometimes it's andouille sausage, but most of the time it's bacon. I look to cook bacon in a separate skillet. You can use the rendered bacon fat to cook the shrimp or any vegetables like onions, peppers, or garlic if you're including them. Go old school style and reserve that leftover bacon grease for later use!

What To Serve With Shrimp and Grits?

I like to enjoy my cheese grits with just a few sides like Southern collard greens, stewed okra, and fried okra along with homemade buttermilk biscuits. Then of course I got hot sauce on hand for the grits and pepper sauce for my greens.

MORE SHRIMP BASED RECIPES

Puerto Rican Mofongo Relleno

Beer Braised Shrimp

Grilled Jerk Shrimp

New Orleans Style BBQ Shrimp

Piri Piri Shrimp

Jumbo Shrimp and Red Rice

Shrimp Stew

Grilled Shrimp Skewers

Nashville Hot Shrimp Sandwich

For another great seafood and grits combo, checkout this easy, 30 minutes fish and grits recipe.

Making Southern Shrimp and Grits w/ Red Pepper Gravy

This dish is the perfect blend of comfort and flavor. The shrimp and grits are rich and savory, while the gravy adds a touch of sweetness and spice. I guarantee that once you try this recipe, it will become a brunch staple in your house. So what are you waiting for? Give it a go!

If you make this delicious southern classic recipe feel tree to make adjustments to your needs. Also, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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