What’s more comforting than a bowl of hot, steamy grits with delectable prawns?
My favorite winter time soother, I add grated cheese to the batch to send it over the top in goodness. I use a piquant cheddar that enhances the umami, earthiness of Julian’s stone ground grits. The ground corn is white with dark red flecks throughout, like blood splatters on a white butcher’s apron, thus the name “Bloody Butcher.” Bloody Butcher is known for its rich and nutty flavor. The cornmeal makes a delicious, hearty cornbread and also adds a wonderful flavor and texture to baked goods. As always, we like to use the plethora of local goodness so links to where to find what we use will be included!
Julian describes his grits as such, “Experience the hearty and wholesome goodness of our Whole Grain Stone Ground Bloody Butcher Heritage Grits—a family favorite that captures the essence of Southern comfort food. Proudly produced in West Virginia, these grits are crafted with care to provide you with a truly authentic culinary experience.”
Features:
Stone Ground Perfection: “Our grits are meticulously stone ground, preserving the natural flavor and texture of the whole grain. This traditional method ensures a delightful, creamy consistency that is unmatched in quality.”
Heritage Corn Varieties: “We carefully select heritage corn varieties, known for their rich flavors and unique characteristics, to create grits that deliver an authentic taste of the past.”
Versatile Breakfast Staple: “These grits are perfect for creating classic Southern-style breakfast dishes. Enjoy them as a creamy and comforting hot cereal or pair them with cheese or shrimp for delectable savory creations.”
West Virginia Pride: “Our grits are proudly produced in West Virginia, celebrating the state’s agricultural heritage and commitment to quality.”
You can find Arbaugh Farm online at https://arbaughfarm.com/ or pickup is available at 580 Old Asbury Road which is usually ready in 2-4 days, or by telephone 304-645-6216.
Ingredients:
1 Cup bloody butcher grits
4 Cups of water or milk (I mix them half and half) (Fresh milk available at Perk Dairy Farm bonfire.com/store/perk-farm-organic-dairy)
1 lb. 31-40 Shrimp
1-2 Tsp. Salt
¼ to ½ tsp. Pepper
3 to 4 tbsp. Butter ( greenbrierdairy.com)
1 Cup Cheddar Cheese
Cooked bacon pieces (optional) and 2 spring onions (garnish)
Directions:
Bring liquid to a simmer. Whisk in your grits and add salt. Cook for about 15-20 minutes on low heat. If your grits
become too thick add more milk while cooking, no more than a couple of tablespoons at a time. Stir often.
While grits are cooking, simply steam or grill your shrimp to add to finished product. Chop spring onion and cooked bacon place grits in bowl then top with desired amount of shrimp.
When finished, add butter, pepper, and of course the cheese if you like, but I like to throw a little in while cooking for super smoothness. Add chopped spring onion and bacon as garnish. Serve piping hot!
Notes
If you desire to remove the chaff from the grits, first pour uncooked grits in a bowl of water and whisk. The chaff will float to the top and the grits will sink. Pour out the water with the chaff off the top, then start the cooking process.
Save leftover grits and use them to make grit cakes for supper or have for tomorrows breakfast
