Thursday, May 8, 2014

Shrimp and Cheese Grits

I was wondering what people ate during the regency and not having much luck at finding recipe's. I have a great book of medieval food recipes, and another for roman/greek, but nothing for 1800's Britain.

So here's a recipe that isn't regency, but is southern and good.

Shrimp and Cheese grits.

The first step is a bit of heresy.

Mix together a 4:1 ratio of water:grits That's one cup of water with 1/4 cup grits, not the other way around. At least not if you don't like them very crunchy.
Use cold water and bring the mix to a boil.  This way the grits are suspended in the water and don't get clumpy.  You should probably add a bit of salt and some Tabasco or similar hot sauce.

It will need to be stirred, but you won't need to stir it all the time.

If you're making shrimp grits you can add the shrimp (I like raw with the shells on) once the mixture starts to thicken, but well before it's done. For 2 cups of water use about 1/4 pound of shrimp. You can also add cheese. Use a similar amount of cheddar cheese cut into chunks or shredded.

Stir occasionally cooking on low until it's done.

Instead of shrimp/cheese you can use cooked bacon/cheese or country ham.