I have to admit that I’ve only had Shrimp and Grits three times in my life. The first time being the best and only about 2 months ago. The best Shrimp and Grits in the DMV according to a lot of people…(don’t think I can be a great judge only having had it 3 times)… is at Marvin in Washington, DC. I went to Marvin’s at the recommendation of a friend and was told to try the Shrimp and Grits. I obliged but I hadn’t really realized that it was listed as an appetizer. My friends and I all got the same thing. It was close to closing time and once the food arrived I quickly regretted not ordering two servings. It’s not really a small portion but as I said I was starving.
- Marvin’s serves their dish with the shrimp heads attached. So if you are squeamish about your food looking back at you, maybe ask for them to be removed.
This Shrimp and Grits was the best thing I have tasted in a long time. Two weeks ago I had a slight craving for Marvin’s but once we got there, we realized the wait for a table was 1 hour. Reluctantly we went up the street to Busboys and Poets. Someone had mentioned that their Shrimp and Grits was pretty good. I guess I should have known better when the menu listed grit cakes and shrimp.
First off… grits should be creamy not cake-like. And after tasting it I was sorely disappointed in the dish. It wasn’t horrible but it certainly didn’t measure up to Marvin’s dish. I left there upset that I didn’t get what I wanted.
Fast forward a week and I happen to be watching an episode of The Steve Harvey Show that showcased a similar Shrimp & Grits recipe. It had to be a sign right? So I decided to whip up my own rendition of Marvin’s famous menu item. My recipe is similar to the one featured on the Steve Harvey show but I added diced sausage to it. I can’t remember if Marvins’ recipe has bits of bacon or sausage.
I have to say that my recipe taste very similar to Marvin’s 🙂 ****Pats self on the back****
My Rendition of Marvin’s Shrimp and Grits RecipeINGREDIENTS 12-15 Large Raw Shrimp 4 oz. of diced Beef Beef Kielbasa Sausage 1 cup of Grits 2-3 ounces of Cheese (Cheddar) 1/2 stick of Butter 1 tbsp. Minced garlic 2 oz. of Diced Onion 3 cups of Milk 1 tbsp. Worcestershire (or to taste) a pinch of Cajun seasoning 1 tsp. Cayenne Pepper 1 tsp. Black Pepper ½ tsp. Salt ½ tsp. Crushed Red Pepper ½ tsp. Dried Rosemary leaves, crushed
Saute the onions and garlic. Add the diced sausage and Worcestershire and stir. Add the shrimp. Add seasonings. Turn the shrimp once they begin to turn pink. Set aside the shrimp and start the grits. Boil the milk and add salt and pepper along with the 1/2 stick of butter. (Season the shrimp and the grits both with salt and pepper) Stir in the grits and reduce heat to low/simmer and cover, occasionally stirring. Add cheese. Serve the grits garnished with the shrimp and sausage mixture.