Shrimp and grits is a Southern classic, known for its creamy grits and succulent shrimp. Traditionally, it's a multi-step process, but this recipe simplifies everything with the magic of a single bag! This method minimizes cleanup and maximizes flavor, perfect for a weeknight meal or a casual weekend brunch.
What You'll Need for Shrimp and Grits in a Bag
Before we dive into the cooking process, let's gather the ingredients. You'll need:
- 1 pound of shrimp: Peeled and deveined, preferably large shrimp. Smaller shrimp will cook faster.
- 1 cup of stone-ground grits: Stone-ground grits offer a more robust flavor than quick-cooking grits, but feel free to use what you prefer.
- 4 cups of chicken broth or water: Chicken broth adds extra depth of flavor.
- 1/2 cup of milk or cream: For extra richness and creaminess.
- 2 tablespoons of butter: Unsalted butter is best.
- 1 teaspoon of salt: Adjust to your taste.
- 1/2 teaspoon of black pepper: Freshly ground is ideal.
- Optional additions: Consider adding your favorite spices, such as garlic powder, onion powder, paprika, or cayenne pepper for a spicier kick. Cheese (shredded cheddar or Parmesan), chopped green onions, and bacon bits also make fantastic additions.
How to Make Shrimp and Grits in a Bag: A Step-by-Step Guide
This recipe utilizes a large, oven-safe bag (like a freezer bag rated for high heat). Ensure your bag is thick enough to withstand oven temperatures.
- Combine Ingredients: In the oven-safe bag, combine the grits, chicken broth (or water), milk or cream, butter, salt, and pepper. Add any optional spices or additions here as well.
- Seal the Bag: Seal the bag tightly, ensuring there's no air trapped inside. Press out any air bubbles before sealing completely.
- Bake: Place the bag in a baking dish (to catch any spills) and bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the grits are cooked through and creamy. The cooking time will depend on the type of grits you are using.
- Add Shrimp: After 45 minutes, carefully remove the bag from the oven and carefully cut a small slit in a corner to release some steam. Gently add the shrimp to the bag. Reseal carefully, ensuring no steam escapes.
- Finish Cooking: Return the bag to the oven and bake for another 5-10 minutes, or until the shrimp is cooked through and pink. Cooking time will depend on the size of the shrimp. Overcooked shrimp will become tough.
- Serve: Carefully remove the bag from the oven and let it cool slightly before opening. Pour the shrimp and grits into bowls and serve immediately. Garnish with extra cheese, green onions, or bacon bits if desired.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to add them to the bag during the initial baking process along with the other ingredients. You may need to increase the cooking time slightly.
What kind of grits should I use?
Stone-ground grits provide a heartier texture and flavor, but quick-cooking grits will also work. Just adjust the cooking time accordingly. Quick-cooking grits will require significantly less cooking time.
Can I make this recipe on the stovetop?
While this recipe is optimized for oven baking, you can adapt it for the stovetop. Combine all ingredients (except shrimp) in a large saucepan and bring to a simmer over medium heat, stirring frequently to prevent sticking. Once the grits are cooked through, add the shrimp and cook until pink.
How do I know when the shrimp is cooked?
The shrimp will turn pink and opaque when cooked through. Avoid overcooking, as this will make them tough.
Can I make this recipe ahead of time?
The grits can be made ahead of time and reheated, but it's best to add the shrimp just before serving to maintain optimal texture and flavor.
This easy bag method allows you to enjoy the deliciousness of shrimp and grits with minimal cleanup and maximum flavor. Give it a try, and let us know how you like it!
