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Shrimp and Grits
Preparation info
- Serves
12
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
This is definitely what we call “high-low” food. All the best restaurants in Charleston had this on their menu, yet you could always order it at the neighborhood diner. It makes a great appetizer and a great surprise in place of risotto.
Ingredients
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Method
Heat olive oil in a large saucepot over medium heat. Add onions, celery and bell pepper and sauté for 5 minutes, until onions become translucent. Add garlic and sauté 1 minute more. Flood vegetables with water or chicken stock and bring up to a simmer. Pour in grits slowly, whisking constantly. Reduce heat to medium-low, switch to a wooden spoon and continue stirring until almost all the liquid