Oregonian Shrimp and Grits

Shrimp and grits is traditionally a southern dish, frequently called "low country cuisine." This recipe however, contains 100% Oregon ingredients, right down to the corn that was grown in the garden last year, then dried and ground to make the grits. The shrimp we used is called Oregon shrimp meat, and it is one of the most sustainable seafood options in the area. Many people add cheese to the grits, but we found that the richness from the butter, shrimp, seasonings, and vegetables was more than adequate flavor!

Oregonian Shrimp and Grits

Ingredients:

1 C dry grits 

4 C milk, water or cream (we used milk)

lard for sauteing vegetables and shrimp

2 green bell peppers, chopped

2 small yellow onions, chopped

1 clove minced garlic

1 lb small shrimp, cooked

salt and pepper to taste

cayenne pepper to taste

1/2 cup chicken or vegetable broth

2 T butter

Instructions: 

To make grits:

Heat milk (or liquid of choice) until boiling in large pot. Add grits gradually to avoid clumps, constantly stirring with a whisk. Cook and stir grits over medium heat until corn is soft, about 40 - 90 minutes, depending on the grind of the corn. 

Shrimp saute:

Heat lard in a large skillet and saute the garlic, onions, and bell peppers for about 10 minutes. Then add broth, seasonings, shrimp and butter, saute for another 5-10 minutes. Pour over a bowl of grits, squeeze lemon on top. 

Local butter and lard