A relatively simple dish to make, shrimp and grits is a perfect meal for camping. It is easily made in a skillet over the fire. Creamy and cheesy grits are the perfect compliment to quickly sauteed garlic shrimp.
This is traditionally a Southern American dish popular in the Low-country coastal areas of South Carolina and Georgia. More recently it is affiliated with Louisiana. Although initially a breakfast dish, it is now seen more as a lunch or light dinner.
Grits vary widely across America. This version uses cheese as a flavoring. When selecting the cheese think of one that has a good flavor and will melt well into the grits. If it is too potent it can overpower the relatively mild flavored shrimp.
Camp Shrimp and Grits Recipe
Ingredients
Cheesy Grits
- 4 cups water
- 1 cup grits
- salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons butter
Garlic Shrimp
- 2 tablespoons butter
- 1 pound shrimp
- 2 cloves garlic crushed
- 1/2 lemon juiced
- finely chopped parsley to garnish
Equipment
- pot
- skillet
Directions
Cheesy Grits
- Bring the water to a boil.
- Add the grits, salt, and pepper. Reduce to a simmer and cook until the water is absorbed, stirring often, for about 25 minutes.
- Remove from the heat; stir in the cheese and butter until melted and smooth. Put aside until needed.
Garlic Shrimp
- Peel, de-vein, and rinse the shrimp (optionally you can leave the tail on).
- Melt the butter in a skillet over medium-high heat. Add the shrimp and cook until they change color. Add the garlic and cook until fragrant, about 1 minute.
- When the shrimp change color completely and are cooked remove from the heat and stir in the lemon juice.
To Serve
- Divide the grits between shallow bowls. Make an indent in the center to place the garlic shrimp.
- Spoon the shrimp and butter sauce over the grits. Sprinkle with the parsley.
Nutritional Information
More Shrimp Recipes
BBQ Grilled Seafood
Grilled Marinated Shrimp
BBQ Grilled Seafood
Grilled Coconut Shrimp
Campfire
