Shrimp and GritsPosted: January 24, 2013 Filed under: Kitchen, Recipe, Seafood | Tags: grits, recipe, seafood, shrimp 2 Comments
This is a fairly simple recipe that I think is really good. This is a base recipe which can be easily changed up by adding tasso, diced tomatoes, chopped onions, bell peppers, or just let your imagination run. Feel free to change-up the cheese in the grits. All the stirring of the grits makes it somewhat high maintenance so I avoid cooking both parts of this recipe at the same time. Use whatever type of oil that makes you happy to sauté the shrimp. I’ve used canola, plain vegetable, butter, olive, grape seed, and bacon grease – it’s all good. I like to season the shrimp at least an hour ahead to allow the different flavors to soak into the shrimp.
4 cups water
1 cup of white grits (not instant)
1 cup parmesan cheese
¼ cup heavy cream
¼ stick of butter cut into ¼” slices
2 pounds of jumbo shrimp peeled and deveined
2 tbsp Creole seasoning
2 tbsp garlic
1 tsp dried rosemary (crush or chop into small pieces)
1 tsp dried thyme
3 bay leaves
1 cup of shrimp stock – clam juice is a good substitute, chicken stock is OK, water if you must
1 cup beer
½ stick of butter cut into ¼” slices
1 tbsp corn starch
Enough cooking oil to cover bottom of pan
Bring 4 cups of water and salt to a boil. Add the grits. Reduce heat to low. You pretty much have to constantly stir this to keep the grits from lumping up. I use a whisk. As the grits begin to thicken add the heavy cream and parmesan cheese. Stir in the butter. You want the grits thick enough to support the shrimp. When done cover and set aside.
Season shrimp with ¼ of the Creole seasoning. Heat cooking oil in high sided 12” skillet or black iron pot. Add the shrimp and sauté to half done – just brown enough on each side to leave some flavor in the pot. Remove, squeeze lemon over shrimp and set aside. Don’t crowd the pot when doing this step – do several batches. Also don’t let the oil start smoking. Once you are done with all the shrimp, sauté the garlic and add the rosemary, bay leaves and thyme. Squeeze in any remaining lemon juice. Just as the garlic starts to brown slowly add the shrimp stock then the beer. Add a tbsp of the Creole seasoning. Let this come to a slow boil and add the butter. This next step is optional, but will give you a thicker sauce. With some type of cup remove about a ½ cup of the liquid and stir in the corn starch making sure there are no lumps. Stir this mixture back into the pot and bring to slow boil. Taste and add more of the seasoning to your taste if needed. Return the shrimp to the pot and simmer until the shrimp are fully cooked. Serve in a bowl over the grits.