Winter’s cold has finally come to stay and what better way to stave it off than with some spicy shrimp and grits? Cooking with bitters, especially spicy or citrusy ones, is a way to add some delicious additional nuances to your food and bring out some surprising flavours. Here’s the recipe for this southern classic that serves 3 – 4 people:
- 3 Cups Water
- 1 Cup Louismill Country Style Grits
- Hella Bitters Smoked Chili
- 18.21 Spicy Creole Bitters
- 1/2 Cup Cooking Cream
- 3/4 Cup Sharp Cheddar
- 1 Tbsp Salted Butter
- Green Onion
- Fresh Ground Pepper
- Sea Salt
- Old Bay Seasoning
- Mexican Chili Powder
- 6 – 9 Shrimp [depending on size preference]
For the Grits:
Bring the salted water to a boil in a small pot, once boiling whisk in grits and immediately reduce to a simmer. Once the grits start to thicken, whisk in the cooking cream, butter, cheese, and add about 25 dashes of Hella Bitters Smoked Chili Bitters, it seems like a lot at first but trust me. Raise the heat to medium / low and whisk regularly for 15 – 20 minutes. Season with salt, pepper, and Old Bay to taste. If the grits seem too thick don’t be afraid to add a little more water and cream, you want them to be smooth and creamy not too dry.
For the Shrimp:
Season your shrimp with a pinch of salt, pepper, mexican chili powder [optional], and about 25 drops [or until all shrimp have a light coating] of 18.21 Spicy Creole Bitters. Allow them to marinate for at least an hour prior to cooking. In a non-stick pan on medium / high heat add two tbsp of oil and cook shrimp until fully opaque, the length of time will depend on the size of your shrimp but generally 3 – 5 minutes per side.
Spoon your grits into bowls and add a handful of cheddar to the top while still hot, add shrimp and 6 – 8 drops of Hella Bitters Smoked Chili and or 1821’s Spicy Creole. Salt & pepper to taste and a handful of green onion / chives and enjoy with your favourite glass of bourbon, because you’re an adult and can drink at brunch if you please.
Keep an eye out for a grits and crab cake recipe coming soon.
Special thanks to Lori at Louismill for the grits, Matt at Hella Bitters, Missy at 18.21 for all of the delicious products that went into this.