Lowcountry Shrimp and Grits Salad

Ingredients

In this adaptation, the traditional Greek Rengosalata is transformed into a Lowcountry-inspired salad. The original dish typically features a base of roasted eggplant and garlic, while our version replaces it with creamy stone-ground grits. Additionally, the Greek flavors are enhanced with the addition of spices commonly used in Lowcountry cuisine, such as paprika and cayenne pepper. The salad is also topped with crispy bacon, which adds a smoky and savory element that is characteristic of Southern cooking. We alse have the original recipe for Rengosalata, so you can check it out.

• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (185g) stone-ground grits 1 cup (185g) stone-ground grits
• 4 cups (940ml) water 4 cups (940ml) water
• 4 cups (120g) mixed greens 4 cups (120g) mixed greens
• 4 slices bacon, cooked and crumbled 4 slices bacon, cooked and crumbled
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Lemon Vinaigrette: Lemon Vinaigrette:
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon honey 1 teaspoon honey
• Salt and black pepper, to taste Salt and black pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the shrimp, paprika, cayenne pepper, salt, and black pepper. Toss until the shrimp are evenly coated with the spices.
2. 2.
   Heat olive oil in a skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside.
3. 3.
   In a saucepan, bring water to a boil. Stir in the stone-ground grits and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until the grits are creamy and tender. Remove from heat and let it cool slightly.
4. 4.
   In a small bowl, whisk together the ingredients for the lemon vinaigrette until well combined.
5. 5.
   To assemble the salad, divide the mixed greens among serving plates. Spoon a generous portion of the cooked grits onto each plate.
6. 6.
   Arrange the cooked shrimp on top of the grits. Drizzle the lemon vinaigrette over the salad.
7. 7.
   Garnish with crumbled bacon and sliced green onions.
8. 8.
   Serve the Lowcountry Shrimp and Grits Salad immediately and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before cooking to ensure a clean and enjoyable eating experience.
• Stone-ground grits — Follow the package instructions for the correct water-to-grits ratio and cooking time. Stir occasionally to prevent sticking and achieve a creamy texture.
• Lemon vinaigrette — Adjust the amount of lemon juice and honey according to your taste preferences. Feel free to add a pinch of garlic powder or a dash of hot sauce for extra flavor.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the shrimp seasoning.
• Experiment with different types of greens, such as arugula or spinach, to add variety to the salad.
• If you prefer a smokier flavor, substitute the olive oil in the vinaigrette with a small amount of bacon drippings.
• To make the salad more filling, add diced avocado or cherry tomatoes as additional toppings.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the shrimp and grits separately before assembling and serving.

Serving advice

Serve the Lowcountry Shrimp and Grits Salad as a main course for a light lunch or dinner. Accompany it with a slice of crusty bread or cornbread to complete the meal.

Presentation advice

Arrange the salad with care, placing the shrimp on top of the creamy grits and surrounding them with a bed of vibrant mixed greens. Drizzle the lemon vinaigrette over the salad just before serving to maintain its freshness and visual appeal. Garnish with the crumbled bacon and sliced green onions for an added touch of color and texture.