Shrimp & Grits
Like many of the food recipes, I create and try this one emerged out of a desire to find a shrimp & grits recipe that in my opinion was balanced and full of flavor.
I made this recipe for the first time during one of the lunch services at the student-run cafe at our high school. It was such a hit that it became one of my signature dishes on the menu and I have been making it ever since. I love this dish because when all these flavors are combined, they harmoniously come together to make a well-balanced dish.
I always start by preparing my cheese grits, then move on to working on the sauce and finish my preparation process with the shrimp, since shrimp take the least amount of time to cook.
This recipe is adapted from several over time based on what’s on hand.
Time-Saver Pro Tip
When you have peppers, such as green, yellow or red around the house that may be starting to wither, them up and sautee in olive oil to use in recipes later. Once veggies are cool place in a container and freeze until you need them. Tri-color peppers ready for any meal you’re making.
Baked Cheese Grits (serves 8)
Quick cooking grits 1 1/2 cup
Chicken stock 3 1/2 cup
Heavy Cream 1 cup
Eggs 2 ech
Unsalted Butter 2 oz (or 1/2 stick)
Cream Cheese 4 oz
Pepper Jack Cheese 4 oz
Directions
Bring stock or a combination of 50% stock and 50% water* to a boil. Stir in grits and reduce heat to medium low. Stir constantly for approximately 3 - 4 min so the grits do not form lumps.
Add in the heavy cream, eggs, butter, cream cheese and both cheeses and stir until fully incorprated. Once grits are thick remove from heat and pour into a well oiled baking dish and bake for 30 - 40 min at 350 degrees.
White Wine Creole Sauce (serves 4)
Thick cut bacon 4 slices (cut into small cubes)
Yellow onion 1/2 large or 1 small (diced)
Bell pepper 1/2 of fresh (small dice)
Red bel pepper 1/2 of fresh (small dice)
Fresh garlic 4 cloves (minced)
Olive oil 2 tbs
Kosher salt 2 tsp
Italian seasoning 2 tsp
Garlic powder 1/2 tsp
Red pepper flake 1 tsp
Smoked paprika 2 tsp
Good white wine 1 1/2 cup
Heavy cream 1 cup
Fresh lemon 1/2 of whole
Chicken base (bouilon) 1 tbs (or 1/2 cube)
Unsalted butter 2 tbs
Directions
In a large heavy bottom skillet, saute bacon until all the fat has been rendered out. Remove bacon bits from skilet and set aside to drain. Add in the olive oil to skillet along with bacon fat.
Add all of the vegetables and garlic to bacon fat and olive oil in the heavy bottom skillet, then cook on medium low until tender and translucent. Next, add in all the seasoning and spices to the cooked veggies while stiring.
Allow sauce to continue cooking on medium heat, add in wine and allow to cook until reduced by one third. Next, add in cream, juice of fresh lemon and chicken base/boulion, stiring well. Reduce heat to low and allow sauce to simmier until shrimp are ready, approximately 10 - 15 min.
Finish sauce by adding butter in at the end, stir until fully incorporated.
For the shrimp season with Old Bay or Tony Chachere, garlic powder and olive oil. Place on a sheet pan and cook in oven on Broil for 8 min until shrimp are pink and cooked through.
