How to Make Shrimp & Grits Like a New Orleans Native …
Actually, Shrimp & Grits is dish that’s gone from the mundane to haute cuisine in just a decade or so.
My rendition is a bow to the famed version at Oxford MS’ City Grocery, although I’ve always thought CG’s was too pepper-hot. I’ve adjusted this one accordingly.
The recipe is perfect for an entree for 4, plus french bread and a tasty salad.
EQUIPMENT – Chopping board and knife, measuring equipment, dutch oven, medium sauce pan, wooden spoons, metal whisk. Extra mixing bowls or plates.
For the Grits:
1 Cup 5-minute grits
3 Tablespoons unsalted butter
3/4 Cup grated, sharp cheddar cheese (white or yellow)
1/2 Cup grated Parmesan cheese
1/2 Cup finely chopped smoked Gouda
1/4 Cup heavy cream
1/4 Teaspoon cayenne pepper
1 1/2 Tablespoons paprika
1 Teaspoon Tabasco sauce
Salt/pepper to taste
For the Shrimp:
2 Cups chopped, smoked bacon
3 Tablespoons olive oil
1 1/2 pounds raw, 26-30 count shrimp, peeled
1 Tablespoon minced garlic
2 cups sliced mushrooms
2 Tablespoons lemon juice
3 Tablespoons white wine (or 1 Tablespoon rice vinegar)
2 Cups sliced green onions
LET’S GET STARTED
GRITS – Cook according to package instructions, except salt. Whisk in butter, cheeses, cream, spices. Mix thoroughly and season with salt/pepper to taste.
SHRIMP – In a large iron skillet, cook bacon until it begins to brown. Remove it from the heat onto a plate or to a large bowl, and reserve bacon and drippings. Bring skillet heat back to very hot. Add olive oil and 2 Tablespoons bacon grease.
As oils begin to smoke, toss in shrimp to cover pan bottom. Season with salt/pepper. Then stir until shrimp begin to turn pink all over. Remove shrimp to a plate or bowl.
Let pan return to original heat, then toss in garlic. Be careful not to burn. Add mushrooms and quickly coat with oil. Add lemon juice and wine/vinegar. Stir until everything is well coated, about 2 minutes. Toss in green onions and stir about 1 minute.
Return shrimp to skillet mixture and turn off the heat.
TO PLATE – Pour a generous amount of creamy grits, then top with shrimp/mushroom mixture. Serves 4.
All Photos For This Post Are Courtesy of www.newinnola.com