Wednesday, October 1, 2014

Shrimp and Grits: The Truly Southern "Meal"

I know a few Southern chefs and restaurant entrepreneurs (entreprawneurs...I am full of the pun dickens today) who will chase me down and slice me up for this recipe blog but I have taken it upon myself to keep the public informed and informed they shall be.

The truth is, there is simply a lot of danger involved in eating seafood. It's full of bacteria, mercury, chemicals, and the industry is overwrought with environmental destruction and human rights violations. The Old Testament forbids the consumption of pork and shellfish. Well...there's probably a good reason for that according to health sources including, distributor of various body cleanse supplements:

"Shrimp is a scavenger that thrives off of eating the flesh of dead creatures.

If you eat shrimp, you should be aware that you might be eating feces as well. The dark-colored tube on the shrimps back is the intestinal tract of the shrimp and it harbors bacteria. If you enjoy eating shrimp, you should remove the intestinal tube by running a small pick down the back of the shrimp until the tube falls out."

According to Greenpeace, tropical shrimp farming is harmful to the environment as well. And our grocers aren't doing an excellent job of keeping toxic fish and other seafood off of our plates either. I was dismayed to realize that Kroger barely escaped Greenpeace's fail grade because of "red listed" seafood. The red list primarily addresses seafood sustainability. But what about health?

("...even if they are labeled organic.")

Don't worry! I'm not here to completely rain on your parade! I'm not saying never eat seafood again. I am, however, encouraging you to know your source of seafood.

I am blessed to live in the best Southern Commonwealth ever where "our fish are clean before you ever take a knife to them." Virginia offers blue crab, sea trout, clams, and so many other varieties along with species fact sheets and suppliers directories. If you're going to buy shrimp for your grits, I would recommend that they hail from Alaska or if you're also a Virginia native, you can buy shrimp from any number of aqua-farms:

"Virginia Aqua-Farmers Network is a Virginia based co-op comprised of 25 member/owner aqua-farmers.  Our farmers raise chemical-free, sustainable channel catfish, rainbow trout, hybrid striped bass, and freshwater shrimp (prawns).  All of our products are farm-raised without the use of chemicals or hormones.  Our products are raised in all-natural environments with quality being our number one priority.  Our products are only harvested when orders come in to ensure absolute freshness to our consumers.  All of our farmers practice sustainable aquaculture while limiting their impact on the environment.  If you want the best quality and the ultimate in fresh fish and shrimp then we are right for you.  Virginia Aqua-Farmers Network, Raised Right…Raised Here, in the USA!!"

(Chincoteague Virginia Shrimp and Grits)


  • 1 cup(s) quick-cooking grits
  • 2 tablespoon(s) olive oil
  • 1 1/2 pound(s) large peeled and deveined shrimp
  • 2 teaspoon(s) Cajun or blackening seasoning (no salt added)
  • Kosher salt and pepper
  • 2 tablespoon(s) fresh lime juice
  • 2 clove(s) garlic, thinly sliced
  • 1 cup(s) frozen corn, thawed
  • 1 bunch(es) spinach, thick stems discarded

  1. Cook the grits according to package directions.
  2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and 1/4 tsp salt and cook for 2 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more. Remove the skillet from the heat, add the lime juice and toss to coat. Transfer to a plate.
  3. Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the corn and cook until heated through.
  4. Add the spinach and 1/4 tsp each salt and pepper and cook, tossing, for 1 minute. Return the shrimp to the skillet and toss to combine. Serve over the grits.

Nutritional Information
(per serving)
Total Fat9g
Saturated Fat1g
Total Carbohydrate44g
Dietary Fiber4g