Shrimp & Grits

Shrimp and Grits

Shrimp and Grits, a sure symbol of the American South, is served everywhere from breakfast diners to 5-star fine dining restaurants all across America. No matter where you have the pleasure of dunking down a forkful of soft, creamy grits and perfectly cooked shrimp, you’ll know one thing for sure, it is comfort food at its best.

Here in the Aroma Test Kitchen we are always trying to find new and simpler ways to prepare tried and true recipes, making them more accessible to your kitchen. When we received an e-mail about cooking grits in a rice cooker the light bulb went off and the ideas for rice cooker shrimp and grits started flowing. I hope you enjoy this simplified and sure-to-please rendition of shrimp and grits.

1 lb shrimp, peeled and deveined
1/2 onion, chopped
1 garlic clove, minced
2 tbsp butter
1/4 cup beer or fish stock
2 slices bacon, chopped
1 cup instant yellow grits
1 cup Parmesan cheese
1/4 cup butter
salt and pepper
Optional: 1/4 cup green onion, chopped

Place 2 cups of water in your rice cooker and set to Steam. When water reaches a boil stir in grits until thickened, about 5 minutes. Add in butter and cheese and stir until well incorporated.  Remove from the pot, set aside and cover to keep warm.

Brown the bacon using Sauté-Then-Simmer or Steam. Add onion and garlic and cook until soft. Add shrimp and beer and continue to cook until shrimp are tender then add salt and pepper to taste.

Serve shrimp on top of a warm pile of grits. Garnish with green onion if desired. Now talk in a Southern accent and enjoy!


Over to You
What’s your version of shrimp and grits? Share and inspire us!

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