The mere idea of “shrimp ‘n grits” engenders a contented sensation that radiates warmth all the way to my core; doesn’t it for you? Whether you’re making a hearty, low-country version of shrimp ‘n grits or a spicier, richer Creole version, with this recipe you simply can’t go wrong.
As we Texans have hopefully experienced our last, “extreme” cold front of the season, our minds can’t help but progress to the vibrant, lighter tastes and sights of spring. My version of shrimp ‘n grits maintains the soul-warming integrity of this dish while removing a lot of the heavier components we can “get away with” more easily during the covered-up, winter months. Enjoy with your favorite roasted vegetables. Asparagus is especially perfect with this! Buen provecho.
- For grits:
- 4 cups low sodium chicken or vegetable broth
- 1 Tablespoon butter
- ½ teaspoon salt
- 1 cup stone ground grits (not quick-cooking)
- ½ cup 1% milk
- ¼ cup sharp white cheddar, grated
- ¼ cup parmigianno reggiano, grated
- For shrimp:
- 1 pound shrimp, peeled and deveined, tails on
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons spanish smoked paprika (pimenton)
- 1 chipotle in adobo (from a can), chopped, plus a bit of the liquid
- juice and zest of half a lemon
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- a splash of white wine or broth
- scallions + lemon wedges for garnish
- For grits: Bring broth, salt, and 1 tablespoon butter to a boil in a large, heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat to a simmer and cover the saucepan, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
- Stir in ½ cup milk and simmer, stirring occasionally to keep grits from sticking to bottom of pan, until liquid is absorbed and grits are thick and tender, about 20-25 minutes more. Add more milk if you prefer a thinner consistency, but they should be a mashed potato like consistency. Add cheeses and remove from heat. Salt and pepper to taste.
- For shrimp: Meanwhile (preferably as the grits are cooking), prepare shrimp by mixing them together in a bowl with smoked paprika, chipotle, juice and zest of a lemon, salt and pepper. Stir to combine.
- Heat olive oil in a cast iron or nonstick skillet to medium heat. Add garlic and stir until fragrant, about 1 minute. Cook shrimp until opaque, about 2 minutes on each side.
- Remove shrimp and plate over hot grits. Use a little white wine or broth to deglaze the pan. Pour liquid over shrimp and grits.
- Garnish with lemon wedges and scallions.
A beautiful plate- makes me want shrimp & grits right now!!