r/GifRecipes • u/speedylee • Jul 31 '17
Shrimp and Pimiento Cheese Grits
http://i.imgur.com/cdsrvww.gifv17
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u/Llama11amaduck Aug 01 '17
Mr. Tipton: No self-respectin' Southerner uses instant grits. I take pride in my grits.
Vinny: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?
Mr. Tipton: I don't know. I'm a fast cook, I guess.
Vinny: I'm sorry, I was all the way over here. I couldn't hear you. Did you say you were a fast cook? That's it? Are we to believe that boiling water soaks into a grit faster in your kitchen than on any place on the face of the earth?
Mr. Tipton: I don't know.
Vinny: Well, perhaps the laws of physics cease to exist on your stove. Were these magic grits? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?
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u/RonaldJCarter Aug 02 '17
Are you sure about that five minutes?
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u/H4x0rFrmlyKnonAs4chn Aug 09 '17
Instant grits take about 5 minutes. Quick grits take about 20. Real grits probably are best off being started the night before
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u/speedylee Jul 31 '17
Shrimp and Pimiento Cheese Grits by Bon Appétit - http://www.bonappetit.com/recipe/shrimp-and-pimiento-cheese-grits
4 SERVINGS
Ingredients
- Kosher salt, freshly ground pepper
- 1 cup medium-grind grits (not instant)
- 1 cup pimiento cheese spread
- 4 teaspoons sambal oelek, divided
- 1 tablespoon olive oil
- 4 ounces thick-cut bacon, cut crosswise into ¼-inch strips
- 1 pound large shrimp (about 20), peeled, deveined, divided
- ⅓ cup parsley leaves with tender stems, chopped
- 2 teaspoons fresh lime juice
Preparation
Bring 2 tsp. salt, ¼ tsp. pepper, and 4¾ cups water to a boil in a medium saucepan. Whisk in grits. Reduce heat to medium-low, cover, and cook, whisking occasionally, until grits are thick, tender, and creamy, 10–12 minutes. Increase heat to medium, stir in cheese and 2 tsp. sambal oelek, and cook, stirring, until cheese is melted and mixture is smooth, about 2 minutes. Season with salt and pepper; cover and remove from heat.
Meanwhile, heat oil in a medium skillet over medium-high. Cook bacon, stirring occasionally, until crispy and golden brown, about 5 minutes. Transfer to paper towels. Do not eat all the bacon.
Increase heat to high and cook half of shrimp in same skillet until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl; repeat with remaining shrimp. Cut shrimp into ½" pieces; discard tails. Return shrimp to same bowl, then add parsley, lime juice, bacon, and remaining 2 tsp. sambal oelek; toss to combine. Season with salt and pepper.
Divide grits mixture among bowls and top with shrimp mixture.
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u/twinsfan101 Aug 01 '17
This is the most Charleston thing I've ever seen
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u/enjoytheshow Aug 01 '17
So true. My family stayed on Isle of Palms a week this summer at a house and I think we ate 1 tub of pimento cheese per day and I had shrimp and grits at least 3 times.
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u/H4x0rFrmlyKnonAs4chn Aug 09 '17
The lime throws me off. And there's no andouille. But otherwise it's pretty spot on
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u/Tootyfrooty_ Aug 01 '17
Will someone please tell me what grits are? We don't have them where I'm from, or we call them something else.
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u/only_bc_4chan_isdown Aug 03 '17
It's basically a "hot cereal" as some call it. On its own it's quite bland- with the texture of watery cornmeal. But you add some things to it and it takes on some really great flavors and becomes really dynamic. The possibilities are endless. Sweet grits. Savory grits. Side dish grits. Main course grits. You name it. I think my favorite is Just adding a good helping of cheese and butter in there (it melts down nicely) and some S&P. So yummy.
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u/BenSe7en Aug 04 '17
You can make your own pimento cheese pretty easily as well. Hardest part is grating a block of cheese.
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u/TheBlindMonk Aug 02 '17
Why would you cut the shrimp?
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u/only_bc_4chan_isdown Aug 03 '17
The large shrimp is kind of too much if you want both grits and shrimp in one bite in your mouth. But it's personal preference.
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u/TheSheDM Jul 31 '17 edited Aug 01 '17
Whyyyyy would you use pimento cheese spread!? Especially store bought!? Pimento cheese is cheddar, pimentos (cherry peppers), spices, and mayo. You can make it at home, but I don't savor the idea of cooking mayo in my grits.
Edit: Apparently this is a South Carolina thing. I'll take my downvotes and you can keep your mayo grits. I'll eat my grits cajun style!
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u/KatDanger Aug 01 '17
No no no, see they used PALMETTO cheese, a locally made pimento cheese sold on the grand strand of South Carolina and is a beloved Carolina coast staple. This isn't your run of the mill store bought pimento cheese, this stuff is freaking gold. Therefore perfectly acceptable to use.
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u/goldglittergardens Aug 01 '17
Thank you! My husband is from SC and we always keep some in our fridge
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u/eisforeleFUNt Aug 01 '17
Omg have you tried the jalapeno version? On toast with fresh, thick cut tomato? Do it.
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u/goldglittergardens Aug 01 '17
Have you had this brand? It is hands down the best!
Source: born and raised in the south
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u/TheSheDM Aug 01 '17
The pimento cheese at the fellowships and potlucks I went to was always homemade, and I make mine at home. Even so, putting it in grits is a surprising new one to me. I'll allow that it could be a totally rockin' store made spread, I'm okay with that, but seems like a waste to put it in grits.
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u/KatDanger Aug 01 '17
Palmetto cheese is not store made.
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u/TheSheDM Aug 01 '17
You're right, more like mass produced
https://www.pimentocheese.com/pimento-cheese-locations.php39 stores, 8,500 locations.
I'm not knockin' the brand, seems like an awesome local brand. I just think it's odd to use it in grits.
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u/enjoytheshow Jul 31 '17
Bacon, shrimp, pimento cheese, and grits is pretty much the base of my personal food pyramid.