Shrimp and Grits



According to Cook’s Country “This Carolina classic is famous for its tender shrimp, silky gravy, and creamy grits” and I couldn’t agree more. This recipe does require a bit of time, but it is so worth it. Includes a nice lesson on making a simple shrimp stock as well.

SHRIMP AND GRITS (Yield: 4 Servings)

Ingredients (Grits):

  • 3 tablespoons unsalted butter
  • 1 cup grits
  • 2 ¼ cups whole milk
  • 2 cups water
  • Salt and pepper

Ingredients (Shrimp):

  • 3 tablespoons unsalted butter
  • 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
  • 1 tablespoon tomato paste
  • 2 ¼ cups water
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • ½ teaspoon Tabasco sauce, plus extra for serving
  • 4 scallions, sliced thin

Directions (Grits):

  1. Melt 1 tablespoon butter in medium saucepan over medium heat.
  2. Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt.
  3. Increase heat to medium-high and bring to boil.
  4. Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes.
  5. Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste.
  6. Cover and keep warm.

Directions (Shrimp):

  1. Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shrimp shells and cook, stirring occasionally, until shells are spotty brown, about 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Reduce heat to low, cover, and simmer for 5 minutes.
  2. Strain shrimp stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have about 1 1/2 cups stock (add more water if necessary to equal 1 1/2 cups). Wipe out skillet with paper towels.
  3. Cook bacon in now-empty skillet over medium-low heat until crisp, 7 to 9 minutes. Increase heat to medium-high and stir in shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until edges of shrimp are just beginning to turn pink, but shrimp are not cooked through, about 2 minutes. Transfer shrimp mixture to bowl.
  4. Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in shrimp stock until incorporated. Bring to boil, reduce heat to medium-low, and simmer until thickened slightly, about 5 minutes.
  5. Stir in shrimp mixture, cover, and cook until shrimp are cooked through, about 3 minutes. Off heat, stir in lemon juice, Tabasco, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve over grits, sprinkled with scallions, and passing extra Tabasco.


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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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