Shrimp and Grits
Ingredients
- 600 gWild shrimp (peeled)
- 200 gCorn flour (fine cornmeal type)
- 100 gSmoked lardons
- 100 gCheddar cheese (grated)
- 500 mlWhole milk
- 500 mlMineral water
- 1 pcOnion (finely diced)
- 1 pcGreen bell pepper (small dice)
- 1 pcApium graveolens (sliced)
- 2 pcGarlic (minced)
- 50 gUnsalted butter
- 1 tspSmoked paprika
- 1 pinchCayenne pepper
- 0.5 pcParsley (chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 200 gStone-ground grits (rinsed)
- 500 mlChicken broth
Method
Plump seared shrimp served over creamy cheddar-infused corn grits. Smoky bacon fat coats the dish, finished with a subtle spicy kick.
- 1
In a saucepan, bring the milk and chicken broth to a boil with a pinch of salt. Whisk in the cornmeal and stone-ground grits. Reduce heat to low and cook, stirring frequently, for about 20 minutes until the texture is smooth and creamy.
- 2
In a large skillet, brown the smoked bacon bits until crispy. Remove the bacon but keep the fat in the pan. Add the chopped onion, green pepper, and celery. Sauté until the vegetables are tender.
- 3
Increase the heat. Add the shrimp with the smoked paprika, minced garlic, and cayenne pepper. Sear for 2 minutes per side until pink and firm. Deglaze with lemon juice.
- 4
Stir the butter and grated cheddar into the hot grits. Mix until the cheese is melted. Serve the shrimp and vegetables over a bed of grits, sprinkle with fresh parsley and the reserved bacon bits.
Frequently asked questions
How do you get this dish right?
- Never stop whisking when starting the grits to prevent lumps from forming.
- If the grits get too thick, loosen them with a splash of warm milk right before serving.
- Sear the shrimp on high heat to get a good color without overcooking the center.
How long does this dish keep?
Serve immediately. Grits will set and become firm as they cool.
