Shrimp and Grits

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A southern staple, Shrimp and Grits is comfort food at its best. Juicy shrimp and creamy cheese grits, its almost a perfect dish. Easy to make for brunch or dinner, this recipe is about intuitive cooking. Taste at every stage of cooking and if at all possible try to use fresh ingredients such as parsley, lemon juice, and cherry tomatoes. Most importantly, try to use stone ground grits. If you have never tried stone ground grits, they are second to none in taste and texture. I used Marsh Hen Mill (formerly known as Geechie Boy Mill) grits. Recipe adapted from Carnal Dish.

INGREDIENTS

  • 14 to 16 count sized shrimp, peeled and deveined and chilled

  • 3 strips of bacon, chopped into bite size pieces

  • 1  shallot, chopped

  • Dried parsley or fresh parsley minced to taste

  • 1 clove garlic, minced

  • 2 tbsp unsalted butter

  • 1/2 lemon, juiced

  • 1 tbsp extra virgin olive oil

  • 1/4 pint cherry tomatoes, sliced in half

  • Salt-free cajun/creole seasoning to taste

  • Kosher salt to taste

  • Ground black pepper to taste

  • Garlic powder to taste

  • Green onion, chopped for serving

  • Heavy cream to taste

Grits

  • 1 cup Geechie Boy Stone Ground Grits*

  • 4 cups of water

  • Heavy cream or to taste

  • Kosher salt to taste

  • 1/3 cup freshly grated parmesan 

*Note: If you do not use Geechie Boy Mill Grits, please follow your packages instructions.

PREPARATION

For Grits

  • In a small saucepan, 4 cups of water, salt, and butter to boil in a heavy saucepan.

  • Add grits and stir until water boils again.

  • Lower the heat to a simmer, cover and continue cooking for 20 minutes stirring often and adding heavy cream or milk as necessary until creamy.

  • Once you reach consistency you desire, add parmesan. Stir and remove from heat. Taste and season accordingly with salt, pepper, creole/cajun seasoning, garlic powder.

  • Keep covered until ready to serve.

For Shrimp:

  • Season your shrimp to taste with salt, pepper, cajun/creole seasoning, and garlic powder. Set aside.

  • In a medium skillet, fry the bacon until crispy. Drain on paper towel and set aside.

  • Pour the bacon grease out, but leave the bits stuck on the bottom of the pan.

  • Bring the skillet back to the stove. Reduce the heat to medium. Drizzle a bit of extra virgin olive oil into the pan with 1 tbsp of the butter. Let that combine, then add the chopped shallot and cherry tomatoes. Allow that to cook for about 5 minutes, stirring around to prevent it from burning. Add minced garlic, parsley and lemon juice.

  • Cook shrimp until just pink on each side -- about 2 to 3 minutes over medium-low heat. Remove from pan.

  • To pan, add remaining tbsp of butter and heavy cream to taste. Let pan sauce reduce to thicken. Season with salt, garlic powder, creole/cajun seasoning and pepper to taste. Be mindful you will be adding bacon that already has its own salt.

  • Add shrimp and bacon back to sauce. Stir to combine and place on the parmesan grits. Top with chopped green onion for serving.

  • Serve immediately.

 

 

Maincarmen JohnsonSeafoodComment