Recipes
Shrimp n' Grits
- Servings: 4
- Difficulty: easy
- Time:
- Provided by: Chef Joe Kindred
- 2 cups milk
- 1 3/4 cups chicken stock, divided
- 3/4 cup cream
- 3/4 cup water
- 1 1/4 cups grits
- 3/4 cup corn
- 6 ounces bacon, cut into 1/4 inch squares
- 6 tablespoons butter, divided
- 20 shrimp, peeled and deveined
- 10 cherry tomatoes
- 8 ounces Spanish chorizo, 1/4" slices
- 2 shallots, finely diced
- 4 cloves of garlic, chopped
- 1 tablespoon blackening seasoning
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Ingredients Print Recipe
Directions
To prepare grits:
Combine 2 cups milk, 1 1/4 cups chicken stock, cream and water in a large stockpot over medium heat and bring to a simmer. Whisk in grits making sure not to form any lumps. In a saut� pan over medium-high heat cook bacon pan. Strain bacon and reserve bacon fat in pan. Cook corn in the reserved bacon fat and mix in bacon. Once grits begin to release their starch, add bacon, corn, bacon fat to grits and stir constantly until they have no bite left, about an hour. Whisk in 2 tablespoons butter. Season with salt and pepper, to taste. To prepare dish:
Warm a saut� pan over medium high heat. Add olive oil, tomatoes, chorizo, shrimp, salt, and pepper and saut�, about 4 minutes. Add garlic, shallots, blackening seasoning, and saut� about 2 minutes. Deglaze with chicken stock reduce by half. Add remaining butter and lower stove to low heat to thicken sauce. In each bowl evenly distribute the shrimp and sauce over the grits.
Combine 2 cups milk, 1 1/4 cups chicken stock, cream and water in a large stockpot over medium heat and bring to a simmer. Whisk in grits making sure not to form any lumps. In a saut� pan over medium-high heat cook bacon pan. Strain bacon and reserve bacon fat in pan. Cook corn in the reserved bacon fat and mix in bacon. Once grits begin to release their starch, add bacon, corn, bacon fat to grits and stir constantly until they have no bite left, about an hour. Whisk in 2 tablespoons butter. Season with salt and pepper, to taste. To prepare dish:
Warm a saut� pan over medium high heat. Add olive oil, tomatoes, chorizo, shrimp, salt, and pepper and saut�, about 4 minutes. Add garlic, shallots, blackening seasoning, and saut� about 2 minutes. Deglaze with chicken stock reduce by half. Add remaining butter and lower stove to low heat to thicken sauce. In each bowl evenly distribute the shrimp and sauce over the grits.
