Meatless Fridays # 5 – A Different take on Shrimp and Grits.
Anyone who has visited the low country of South Carolina is probably familiar with the dish Shrimp and grits. What started out as a breakfast for the fishermen here has turned into Haute Cuisine around the country. Basically the dish takes creamy grits and tops it with savory shrimp in a sauce. There seems to be a variety of interpretation of this dish mostly concerned with the shrimp and the sauce. I felt spicy so I came up with my own take on this Southern classic. My version has Italian roots in that the sauce for the dish is a Marinara sauce. My Grits are made of coarse ground cornmeal seasoned with onion, garlic and fresh basil. I took the grits and let them cool into a cake. I then breaded and fried the cakes in panko. The shrimp were sautéed in Olive Oil
1/2 onion finely diced
1 tablespoon chopped garlic
1 cup water
12 oz cornmeal
1 cup milk
1/2 cup parmesan cheese
1/4 cup chopped fresh basil.
- Sauté onion and garlic and add water. Stir until thickened.
- Stir in milk, cheese and fresh basil.
- Spoon into a lightly oiled casserole dish.
- Smooth into 1 even layer and allow to cool.
- Cut into triangles.
1/2 cup flour
1/4 cup milk
1 egg beaten
1 cup panko breadcrumbs
- beat the egg with the milk.
- Coat the triangle in flour.
- Dip in the egg and milk mixture.
- Dredge in the breadcrumb making sure that the hand in the crumbs is dry. If the hand is wet the breadcrumbs won’t stick
- Fry at 350 degrees until golden brown.
This is the most simple but most delicious Marinara Sauce you will ever make!
1 can ground tomato (28 oz)
1 table spoon sugar
1 teaspoons salt
2 tablespoons olive oil
1 teaspoon minced garlic
Place the first 5 ingredients into a sauce pan and simmer (low) for 45 minutes.
Add some fresh basil. I don’t chop or tear it. I just throw it in stem and all ( I pick them out later). The basil will steep in and flavor your sauce like you couldn’t imagine. Simmer for 5 to 10 minutes more.
Pick out the basil and give your sauce a squeeze of lemon. Your done!
For the shrimp I just sautéed them in a little oil and placed them on the Marinara sauce.