South Facin’ Cook: Shrimp & Grits by Patsy Brumfield

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.

INGREDIENTS:

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.

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