A few years ago, my hubby and I spent the weekend in DC and had the pleasure of eating at Founding Farmers. If you’ve never been there and find yourself in DC, I highly recommend it. My hubby ordered the shrimp and grits and we agreed that it was the best shrimp and grits we had ever had. Since then, I have been dreaming of those shrimp and grits. Finally, I decided to create my own version. According to my hubby, they are even better. I am not so sure about that, but they are scrumptious!
First things first, get the grits on the stove top. These will take the longest, about fifteen to twenty minutes. Boil three and a half cups of water in a large skillet. Once boiling add three-quarters cup of grits, one teaspoon of salt, and one tablespoon of earth balance. Cover and stir occasionally.
Meanwhile, dice up one onion and one serrano chili. I was looking for a little kick to balance out the creaminess of the grits and I found it in the serrano!
Melt one tablespoon of earth balance in a skillet over medium heat. Add the onion, serrano and a pinch of salt. Saute until the onion is translucent, only a few minutes.
This is where the creole mix comes in. You can use store-bought mix, but I prefer to mix up my own so that the seasoning can be switched up to taste. It is like a party in your mouth! I always have some on hand.
To make the creole mix, in a small mason jar combine: six tablespoons of sweet paprika, two tablespoons of onion powder, two tablespoons of garlic powder, two tablespoons of dried oregano, two tablespoons of dried basil, two tablespoons of cayenne pepper, one tablespoon of dried thyme, one tablespoon of black pepper, one tablespoon of white pepper, and one tablespoon of celery seed. Shake well to combine.
Generously coat one pound of peeled and deveined shrimp with the creole mix. Get your hands in there and get dirty! Our hands are our best kitchen tool.
All this time, the grits should have been stirred occasionally. At this point, add in one-half cup of non-dairy cheddar cheese and stir well to combine. Continue to simmer.
Add the shrimp into the skillet with the onion and serrano. Saute until the shrimp begin to get pink. It will not take long, only two to three minutes. Do not over cook the shrimp! Rubbery shrimp will not be scrumptious shrimp.
The shrimp are done when they are nice and pink. I can not say often enough….do not over cook the shrimp!
Time to plate up and enjoy. Create a pool of the cheesy (non-dairy that is), creamy grits and spoon the shrimp mixture over them. Dig in!
If you are in DC and want to check out Founding Farmers, and the dish that inspired this recipe, their website is:
I promise you will not be disappointed!