Southern food recipes take their cues from the South’s earliest inhabitants, the English, French, Spanish, Native American and African American cultures contribute to the flavors in Southern recipes. Because there is a good deal of coastline in the South, seafood is very popular, particularly in the “Low Country” of the Carolinas, and through the Gulf cost region. This area is known to have some of the best Shrimp in the world.
In the South, the tradition of cooking recipes handed down by generations of cooks has created a cuisine loved around the world. now that southern cooking has become popular, and specialty products like Grits are now available nationwide.
About a Southern Favorite: Shrimp and Grits
A food that is a favorite southern recipe is Shrimp and Grits. Southern recipes for this dish are relatively new, when the South’s cuisine enjoyed a renaissance in the mid-1980s, and its young celebrity chefs made the dish famous. Shrimp and grits actually is a very old dish, that Southern fisherman often ate for breakfast, shrimp cooked with bacon, serve on grits, which are commonly served at breakfast in the South.
For those never having tasted grits, if not from the South, they are very similar in flavor to Italian polenta, a soft corn meal product that is cooked into a porridge consistency. Corn meal mush, a recipe popular in the North, is also similar. But grits produced in the southern cooking style are considered by Southerners to be a superior product.
Southern recipes for shrimp are popular, because shrimp are abundant in the beautiful waters of the Gulf Coast and the Atlantic Ocean that line the South. In the Low Country, shrimp and grits is not generally served with cheese, although that is a popular addition to recipes in many other areas of the South. Shrimp and Grits are now on the menus of most of the finest Southern restaurants.
Southern Cooking Recipe: Shrimp and Grits
1lb Florida Shrimp
4 cups cooked grits
1 stick of butter
1 chopped onion
1 green pepper, chopped
1 stalk of celery, diced fine
1 clove of garlic
6 chopped green onions
Melt half the butter in a skillet, and cook the onion, green pepper, celery, and the green onions until softened, then add the garlic and salt and pepper to taste. Stir in the cooked grits and hot milk if you need to thin the mixture a little. Stir until the grits are thickened slightly, but still porridge consistency. Remove from heat and cover until ready to serve. Melt the remaining butter in another pan, and add the shrimp briefly until they are just cooked. Serve the shrimp on top of a bowl of grits, sprinkle with freshly cracked black pepper and serve with hot sauce on the side.