SHRIMP and GRITS
4 Servings
Introduction
Shrimp and grits is an iconic and simple Low Country dish bursting with decadent flavor.
Ingredients
THE GRITS:
1 cup artisanal yellow stone ground grits
1/2 teaspoon salt
1/4 teaspoon white pepper
6 ounces Sharp White Cheddar cheese, grated
3 tablespoons unsalted butter
THE SHRIMP:
4 tablespoons unsalted butter
¾ cup Spanish Onion, small dice
½ cup chopped green bell pepper
2 gloves garlic, minced
1 cup Plum tomatoes, diced ripe tomatoes
½ teaspoon fresh thyme
1 tablespoon flour
1 pound large raw Gulf shrimp, shelled (16-20’s)
(reserve shells for stock)
1 cup shrimp stock (simmer shrimp shells in water for 15 minutes, strain and reserve)
1 tablespoon tomato paste
⅓ cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Hot Sauce
1 teaspoon Creole Seasoning
2 tablespoons chopped fresh parsley
Steps
PREPARATION
For the grits, bring 4 cups water to a boil and stir in the grits. Add salt and white pepper. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add cheese and butter and stir until melted. Keep warm.
For the shrimp, melt 4 tablespoons of butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire,Tabasco and Creole seasoning. Heat thoroughly, being careful not to let it come to a boil. Adjust seasonings.
In four individual serving bowls evenly divide grits placing them in the center of the plate. Spoon about 5 shrimp and sauce over grits. Garnish with chopped parsley.