Shrimp and Grits from Seasons 52 features tender, sauteed shrimp served over creamy, buttery stone-ground grits, garnished with fresh herbs and a savory blend of smoked Gouda and crispy bacon, delivering a comforting and flavorful Southern classic.
Equipments
- Saucepan
- Skillet
- Wooden spoon
- Whisk
- Measuring cups
- Measuring spoons
- Chef's knife
- Cutting board
- Slotted spoon
- Mixing bowl
- Serving plates
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 cup smoked Gouda cheese, shredded
- 4 slices bacon
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Stone-ground grits are essential for authentic texture and creaminess, while using large, peeled, and deveined shrimp ensures tenderness and ease of cooking. Smoked Gouda cheese provides a rich, smoky flavor that complements the shrimp, so shred it fresh for optimal melting. Bacon should be cooked until crispy to add a savory crunch, and fresh herbs like parsley and chives enhance the dish with vibrant color and freshness. Whole milk and unsalted butter create a luscious base for the grits, so be sure to measure accurately to maintain the creamy consistency. If you're trying the Shrimp and Grits from Seasons 52 copycat menu, your careful attention to these ingredients will deliver that classic Southern taste and texture.
Instructions
- Bring water and milk to a simmer in a saucepan.
- Gradually whisk in stone-ground grits.
- Cook grits on low heat, stirring frequently, until thick and creamy (about 25-30 minutes).
- Stir in butter, shredded smoked Gouda cheese, salt, and pepper into grits; mix well.
- Cook bacon in a skillet until crispy; transfer to a paper towel and crumble when cool.
- Wipe skillet, add olive oil, and heat over medium.
- Season shrimp with salt and pepper.
- Sauté shrimp in skillet until pink and cooked through (2-3 minutes per side).
- Stir half the bacon and half the herbs into the grits.
- Spoon creamy grits onto serving plates.
- Top with sautéed shrimp.
- Garnish with remaining bacon, parsley, and chives.
- Serve immediately.
Substitution
Shrimp and Grits from Seasons 52 copycat menu can be customized easily if you don't have smoked Gouda; sharp cheddar or Parmesan work well as alternatives while maintaining a rich flavor. If stone-ground grits are unavailable, quick-cooking or instant grits can be substituted, but they may alter the texture slightly. Using pre-cooked shrimp can save time; just saute briefly to avoid overcooking. For a dairy-free option, swap whole milk and butter with coconut milk and olive oil to keep the creamy consistency. Remember, your seasoning preferences can be adjusted, so taste and modify salt and pepper levels during cooking.
Tips
When cooking stone-ground grits, maintain a gentle simmer and stir frequently to prevent lumps and ensure a creamy texture. Season shrimp just before sauteing to retain their natural flavor and avoid overcooking, which makes them rubbery. Use fresh herbs like parsley and chives at the end to preserve their vibrant taste and color in your dish. You can crumble bacon after cooling to keep it crispy, enhancing the overall texture contrast in your Shrimp and Grits.
Nutritions
Shrimp and Grits from Seasons 52 offers a rich source of protein primarily from large shrimp, which supports muscle growth and repair. The stone-ground grits provide complex carbohydrates and dietary fiber, contributing to sustained energy release and digestive health. Butter and smoked Gouda add significant amounts of saturated fats and calcium, enhancing flavor and bone strength but require mindful consumption for heart health. You benefit from fresh herbs like parsley and chives that contribute antioxidants and vitamins without adding calories.
Storage
Store leftover Shrimp and Grits in an airtight container in the refrigerator for up to 2 days to maintain the creamy texture of the grits and the flavor of the shrimp. Separate the shrimp from the grits before storing to prevent the seafood from overcooking or becoming mushy when reheated. When reheating, use a low heat setting and add a splash of milk to the grits to restore creaminess without drying out your dish.
Variation or Alternatives
You can substitute the smoked Gouda with sharp cheddar or Monterrey Jack for a different flavor profile while maintaining creaminess in the grits. Instead of sauteing shrimp, try grilling them with a sprinkle of Cajun seasoning to add a smoky, spicy kick. Use turkey bacon or omit bacon entirely to create a lighter version without sacrificing texture. Cooking grits in chicken broth instead of water and milk enhances their savory depth and richness.
Allergies
Shrimp and Grits contain shellfish, a common allergen that can cause severe allergic reactions like hives, swelling, and anaphylaxis in sensitive individuals. The dish also includes dairy from butter, milk, and smoked Gouda cheese, which may trigger lactose intolerance or milk allergies. Your awareness of these ingredients is crucial if you have food allergies to shrimp, dairy, or any other components in this meal.
Why this recipe?
Shrimp and Grits from Seasons 52 is renowned for its fresh, high-quality shrimp, creamy stone-ground grits, and a perfectly balanced blend of spices and herbs that create a flavorful and comforting dish. The combination of textures and the savory, slightly smoky sauce make it a standout menu item that satisfies both seafood lovers and comfort food enthusiasts. You will find replicating this dish at home worth the effort due to its gourmet taste and ability to elevate any meal with authentic Southern charm. Crafting a copycat version allows you to enjoy a restaurant favorite while customizing ingredients to your personal preference.