cook-mugHow 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.

ingredientsINGREDIENTS:

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

Salt/pepper

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.

gritbacon in skilletshrimp

 

 

 

 

 

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.

shrimpgrits6

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.

shrimpgrits10

All Photos For This Post Are Courtesy of www.newinnola.com

One thought on “South Facin’ Cook: Shrimp & Grits by Patsy Brumfield

  1. Patsy, Patsy, Patsy! This looks fabulous! Thanks for sharing it with us!

Comments are closed.