http://www.myrecipes.com/recipe/cheesy-shrimp-grits-10000000550069/

This recipe is very easy. I make these all the time.

14:40 here. This is an approximation because I usually make to taste. Most low country grits have bell peppers in them, but I prefer without:

1 cup yellow stone-ground grits
2 cups milk
1 1/2 cup chicken broth
3/4 tub of boursin garlic cheese spread
2 Tablespoons butter
4 tablespoons all purpose flour
1/2 package of bacon
1 small onion, finely chopped
3 vine-ripened tomatoes, diced
1 pound shrimp, peeled and deveined
Lawrys seasoning salt, pepper and garlic powder to taste




Grits: In a medium saucepan, bring the milk and chicken broth to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 20 minutes.
When shrimp is almost finished, stir in cheese spread until melted.

Shrimp Gravy: Saute bacon until crispy and remove and crumble. Add 2 TBSP butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat. (Look, you just made a roux!)

When the roux reaches dark brown, increase the heat to medium-high, and add the onions and tomatoes until tender.

Toss in shrimp in a mixing bowl with 1 tablespoon fluor, Lawry's seasoning salt, pepper and garlic powder to taste.

Pour shrimp into the pan, and stir constantly for 1 minute. Whisk in remaining 1/2 cup chicken broth, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Sprinkle in crumbled bacon and serve immediately.

These are better at home. Easy to make and restaurants always short you on the shrimp. Buy a $10 bag of frozen gulf shrimp and a box of grits and make your own. I don't use a recipe, but this is basically it.

Cook 1 c grits to 4 c water with salt to taste. Finish with 1/4 c grated sharp cheddar, 1 chopped scallion, splash of tabasco, pinch cayenne, and black pepper. Sometimes I add a spoonful of cream cheese or a little yogurt and use less cheddar.

Thaw and shell shrimp. Cook shells with 3/4 cup water for 20 min and let cool and strain liquid. (Or buy shelled shrimp and sub clam juice or extra white wine).

Chop 1/2 onion, 1/2 sliced green pepper, 1/2 box sliced mushrooms in olive oil for 6-7 min. Add shrimp and stock plus 1/4 c white wine. Cook 3 min. Thicken with 1 tab cornstarch mixed with 1 1/2 tab water), cook 2 min more. Taste shrimp for doneness and salt to taste.

Black Market. Absolutely.

Vidalia's also great, but it's downtown with white tablecloths and priced accordingly. More of a special occasion or expense account place.

Vidalia

Second for black market in Garrett Park.

Someone told me that the best they have ever had is in a restaurant over in Herndon at clock tower. Not sure of the restaurants name, but they were hell bent it was the absolute best.

I had some at eventide and it was pretty good, it was a while ago though so not sure if they still have it

Please! Not the op but I just had some in south Carolina, they added a little bacon gravy, omg it was goooood

My house! Let me see if I can get it written down, but one of the major rules of shrimp and grits: cook the grits initially in chicken broth instead of water. Be forewarned, my recipe involves heavy cream

Black Market in Kensington, their shrimp and grits is amazing.

Any great recipes out there?

do it in your own kitchen

This is random but the best I've had was at Rumors. I visit New Orleans every year, to indulge, and I still dream about those Shrimp & Grits at Rumors.

Where's the best place in dc or nova to find authentic and delicious s&g?