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Recipes
Shrimp & Grits

Shrimp & Grits

From: Executive chef Wesley True, True, Mobile, AL. Yield: 6 servings.

Grits:

1 cup water

1½ cups milk

⅓ lb. unsalted butter (equivalent to approximately 10½ Tbsp.)

1½ cups grits (not instant)

4 cloves garlic, minced

3 shallots, minced

1 Tbsp. unsalted butter

¾ cup white wine

to taste, salt and pepper

2 Tbsp. minced chives

½ cup grated Parmesan cheese

Shrimp & Tomato Sauce:

¼ cup extra virgin olive oil

2 Tbsp. chopped garlic

1 pint cherry tomatoes, cut in half

½ Tbsp. capers

⅓ tsp. cayenne pepper

1 dash Tabasco® sauce

⅙ cup canola oil

30 shrimp (U-14 size)

1 Tbsp. minced shallots

1 Tbsp. chopped chives

½ lemon juice only

to taste, salt and pepper

1 strip bacon, crisped and chopped

⅙ lb. unsalted butter (equivalent to approximately 5¼ Tbsp.)

For grits: Preheat oven to 350°F. In an ovenproof pot or Dutch oven, bring 1 cup water, milk and ⅓ lb. butter to a boil on the stove. Stir in the grits. Cover the pot and transfer it to a preheated oven. Cook for about 45 minutes, stirring occasionally; add more water if the mixture is getting too dry.

While grits are cooking in the oven, saute garlic and shallots in 1 Tbsp. butter until garlic and shallots are translucent, about 3½ minutes. Add white wine to deglaze the pan. Cook until wine has been reduced by two-thirds, about 4 minutes. Remove from heat.

Once grits have reached a creamy consistency, but are not crunchy, remove from oven. Fold in white wine mixture. Season to taste with salt and pepper. Add chives and Parmesan cheese and keep hot until serving.

For shrimp and tomato sauce: To a cold pan, add olive oil and garlic. Place over medium heat. When garlic starts to turn light brown (do not let it get golden brown), about 90 seconds, add tomatoes, capers, cayenne and Tabasco®. Simmer for about 10 minutes. Reserve.

To another pan over medium heat, add canola oil. When it starts to smoke, add shrimp. Season with salt and pepper. Cook shrimp through, about 2½ minutes per side, and remove from heat. Add shallots, chives, lemon juice and bacon; fold in butter. Make sure pan is not too haot when you fold in butter, or sauce will break.

Spoon out grits evenly onto six plates. Place shrimp and tomato sauce over grits and serve.