Kardea Brown’s Gullah-Style Shrimp and Grits | Delicious Miss Brown | Food Network

Shrimp and grits is a southern STAPLE for brunch! Learn how to make it at home with Kardea.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Kardea’s Gullah Style Shrimp and Grits
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 50 min
Active: 45 min
Yield: 4 servings

Ingredients

4 strips bacon
1 medium onion, chopped
1 pound medium uncooked wild shrimp, peeled and deveined
Sea salt and freshly ground black pepper
1/2 cup all-purpose flour, plus more as needed
1 tablespoon garlic powder, plus more if needed
1/4 cup canola or vegetable oil, plus more if needed
1 cup hot water
2 cups quick-cooking grits, prepared according to package instructions
1/2 cup green onions sliced on a bias

Directions

Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.

Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.

Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.

Serve the shrimp over the prepared grits topped with green onions.

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Cook Shrimp and Grits with Kardea Brown | Delicious Miss Brown | Food Network

shrimp and grits is a staple item in the low country especially at brunch you eat it brunch breakfast dinner whatever we eat shrimp and grits all day long while my bacon is frying i’m going to get started on my grits i’m using old-fashioned grits 2 cups old-fashioned grits are less processed than quick grits so it takes a little longer to cook these are the grits that my grandmother grew up on she still uses old-fashioned grits i like quick grits i mean of course because if you’re in a rush quick grits can cook within like five minutes but old-fashioned grits take about 20 minutes to cook and the reason i whisk the grits as i pour it in because grits lump up very quickly if you serve a lumpy grit to anybody in the south your name will be the talk of the town once it starts to boil you’ll bring it down to a simmer and if you don’t salt your water now you’ll have some really bland grits at the end well you see me over here getting started on this shrimp and grits yes i need your help okay okay just wash it in my house you got my health you smell all the way down the street right i know uh huh uh-huh can you help me with of course teamwork makes the dreams that’s right it smells so good in here cartier this girl is making my favorite you know i was thinking where does shrimper grits come from definitely charleston but you know everybody makes shrimp and grits so different you know i think we all just added our own flavor you have to have fresh shrimp how can you eat shrimp and grits without charleston girl i don’t care if you got to go out in the creek all day long i’m telling you you you need fresh shrimp with shrimp and gravy yeah i think people actually want to take the quick way out but because i love cooking i like to take the great way out oh oh all right yes yes slow way is the great way i think we got enough onions before i start boo-hooing in here oh okay well yeah that’s enough yeah this pan is nice and brown so that’s gonna give me a good dark gravy you put that in there yes i’ll go ahead and add that in for you yeah oh yeah that’s gonna make a really good gravy right there that’s actually the biggest key to making it as well you gotta get that pop that get that nice and dirty yes and i need a little bit of flour can you stir around the grits for me too i sure can thank you carter what kind of grist do you use i’m using old-fashioned grits today oh really using old-fashioned grits it just holds up a lot better you know it’s nice and thick if the grist is thicker then i won’t need extras i won’t need a second helmet right this will stick to your bones that’s what i’m regretting to tell my children honey it’s going to stick to your kids that’s right oh yeah this is coming along really good mm-hmm that looks good over there carter yeah it’s coming together okay look at you see i learned a thing or two y’all taught me well you did i’m telling you it looks really good just gonna cook this down till the onions get a little translucent and while i do that can you put a little flour in the shrimp and some salt pepper and garlic powder we like to add flour to our shrimp just to get a little crispy i love brunch i eat brunch every single day and you make a good hefty brunch yes i do you do you have something left over for dinner [Music] sometimes the oil will cook out of the onions in the skillet it’s okay to add a little bit more i’m using canola oil i’m going to brown the shrimp and that’s where you get the distinguished color of gullah shrimp did you remember to freeze the ice cubes the coffee ice cubes yeah what what are we doing with that don’t worry about that just want to make sure that you did it okay i did it start the grits for you sure no we can’t have any lumps in that grit that’s right add some water to this pot melt that’s when the gravy begins uh-huh i love the sounds with gullah food and low country food we like to build layers of flavor so you know a lot of our food is a process you want to take your time on something like this you know i’ve always just known how to make shrimp and grits gullah style but what do you think makes it gullah the brown gravy mm-hmm yes try that girl make sure that that brown gravy is right i love the onion flavor the garlic in there i love it now what’s going to really set it off is when you add the bacon mm-hmm yes take the same bacon that i use to get that bacon grease in the beginning all those flavors the bacon the shrimp the gravy it’s going to really boost that taste everything’s ready that looks so good i’m ready to eat can you cut up some green onions i’m sure i can i came hungry okay like very hungry i’ll give you a good serving please and look how thick and creamy slides right off the spoon oh yes that plate is too cute you did good girlfriend you hungry do you really have to ask that let’s go let’s go i can’t wait to try this [Music] party hey it’s nice and creamy the seasoning is just perfect you can love it you