Chef Tips: Shrimp and Grits
Shrimp and grits is a Southern staple, and Chef Shane Whiddon at Virginia’s on King in Charleston, South Carolina is knocking the dish out of the park!
We stopped by Virginia’s on King to pick Whiddon’s brain on what it takes to make our own delicious bowl of shrimp and grits, and here is what he had to say:
- Cook your grits properly – Although it seems so simple, Whiddon says this is where most people mess up. Stick with stone-ground grits and cook them in milk. Bring the milk to a boil and then stir in your grits. Stir often until it begins to thicken, and then remove your pot from the heat source, cover and set aside. Continue to stir often until the grits are nice and soft. Then finish it off with salt and “as much butter as you’d like.”
- Buy local shrimp – Skip the frozen stuff and head over to your local fish market. Fresh, local shrimp is a must when it comes to making a flavorful bowl of shrimp and grits. Another tip: Don’t skimp on the shrimp.
- Have fun with it – Shrimp and grits may be a traditional Southern dish, but it is one that is completely transformative and easy to make your own. Whiddon suggests not sticking to any one playbook, and instead adding in whatever new ingredients YOU want. Whether it’s andouille sausage for the extra kick or a mix of your favorite vegetables from the garden, don’t be afraid to experiment. As long as your grits are cooked properly and your shrimp is fresh, everything else is gravy.
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