Gordon Ramsay Loves American Shrimp And Grits — With One Quick Fix

Seafood for breakfast is not uncommon or unusual. Many people's days begin with lox on bagels, and some renditions of eggs benedict feature smoked salmon. Leftover cooked fish is a popular component of the traditional Japanese breakfast adored by the likes of Andrew Zimmern. And let's not forget bacalhau à brás, salt cod with scrambled eggs and potatoes, which doesn't have to be breakfast, of course, but falls into the any-time-of-day comfort food category alongside another enduring, storied dish: shrimp and grits.

As explained by MasterClass, the dish is made up of cheesy corn grits and jumbo shrimp. It originated in the South Carolina and retains particular popularity in both Carolinas, MasterClass adds. KitchenAid writes that African American shrimpers in the region would eat "breakfast shrimp" with grits as an affordable and nourishing meal. Now, the dish can be found on the menus of countless southern fare restaurants. It comes as no surprise that a longstanding dish like shrimp and grits has been riffed on around the world, converting even celebrity chefs like Gordon Ramsay, inspiring some strong opinions.

Food & Wine reports that grits with Parmesan and shrimp is Gordon Ramsay's favorite American food. On The Late Show with Stephen Colbert, Ramsay tells Colbert he wishes grits were easier to find in England, at which point, the host shows a photo of his homemade "shrimp and grits with a shrimp gravy and two bacon bunny ears." Colbert had made the dish for show musician Jon Batiste, who said, "It was killer." Ramsay, however, couldn't resist serving up his sardonic sophistication. He responded in true Ramsay fashion by saying, "It looks terrible. It's like someone's puked in that ... Presentation is lacking."

Of course, Colbert — who grew up in South Carolina — is no stranger to shrimp and grits, and immediately challenged Ramsay to explain how he could improve on this regional favorite. Ramsay said he'd make it creamier — adding butter and grated Parmesan cheese — and make it "look a bit sexy." He was especially fond of the shrimp and grits Tanorria Askew prepared for him on MasterChef. With andouille sausage, peppers, okra, and a copious amount of dairy, it was powerful enough to woo the notoriously hard-to-please chef.

A rich, savory liquid is the foundation for good shrimp and grit, but every ingredient matters. Use fresh, plump shrimp with the shells on for making a delicious seafood stock, and add stone-ground grits for their prized texture and flavor (per MasterClass). Suggestions from MasterClass also endorse frying the shrimp themselves in bacon fat and serving the dish with bacon — a popular practice. While the dish itself is a fairly simple preparation of protein, starch, broth, and toppings, there are endless combinations.

You can't go wrong with Reese Witherspoon's classic shrimp and grits from Whiskey in a Teacup (via EatYourBooks). Discover South Carolina lists eateries that marry shrimp and grits with greens, pimento cheese, ham, barbecued meats, and other typically "southern" ingredients. Then there are more cosmopolitan additions like gouda, chipotle peppers, salsa, and coconut. A Mediterranean-style variation uses tomatoes, olives, and feta cheese, and barbecue shrimp with cheese and bacon grits are smoky and spicy. You can even make shrimp and grits dip to share with a crowd. Pair it with a nice white wine, and you've got a homemade brunch for the ages.