Shrimp and Grits – A Little Twist on a Southern Classic

I love shrimp and grits!  Being from the South it is hard to believe I had never had the dish until I was in college but it might be because when I was younger I never liked shrimp and the texture of grits weirded me out!  Now I love trying different variations of this southern classic.  One of my favorites is from Bobby Flay’s Throwdown! cookbook,  I’ll have to share it with you sometime.  Until then enjoy one of my new favorites which includes tomatoes, an array of peppers and even andouille sausage!  YUMMYY!!

Shrimp and Grits

FOR THE PARMESAN SAUCE:

2 large onions, sliced

4 garlic cloves, minced

3 cups white wine

4 cups heavy cream

1 cup grated parmesan cheese

salt and pepper, to taste

zest of one orange ( I would recommend a small orange, the one large orange is a little over powering)

SWEAT onions and garlic in a saucepan over medium heat until soft and translucent but not browned.

ADD wine, turn up heat to high and cook until reduced by half.  Add cream and parmesan and continue to cook until reduced to 4 cups of sauce.

PUREE sauce in a blender or food processor, working in batches if necessary.  Caution: Do not fill blender or food processor more than halfway and be sure lid is firmly in place to prevent hot liquid from erupting.  Pass sauce through a sieve, adjust seasoning with salt and pepper and stir in orange zest.  Keep warm until ready to serve or chill.

FOR THE GRITS: 

1 cup vegetable stock

2 cups whole milk

1/2 large onion, finely diced

2 garlic cloves, minced

1 cup grits

salt, to taste

HEAT stock and milk to a simmer in a saucepan over medium heat.  Keep warm.

SWEAT onion and garlic together in a large heavy-bottomed pan (a Dutch oven works well) over medium heat until soft but not browned.  Add two-thirds of the hot milk mixture, then whisk in the grits.

LOWER heat slightly and cook until grits are tender (time can vary widely, from 5 minutes for “quick” grits to 40 minutes for stone ground).  If grits begin to get too thick while cooking, add remaining milk mixture as necessary.  Adjust seasoning and keep warm.

FOR THE SHRIMP:

1/2 cup red onion, finely diced

1 cup diced mixed bell peppers (red, yellow and green)

8 slices bacon, cooked and chopped

1 cup andouille sausage cook and diced (medium dice)

1/2 cup heavy cream

24 large shrimp peeled and deveined, tails removed

4 tablespoons chopped parsley

SWEAT onion and peppers on medium heat until soft.  Add the chopped bacon, andouille, cream and 3 cups of the parmesan sauce.

ADD shrimp, reduce heat and cook just until the shrimp turn pink, about 3 minutes.  Stir in chopped parsley.

FOR THE GARNISH:

1/2 cup finely diced tomatoes

8 green onions, thinly sliced

1/2 cup grated parmesan cheese

DIVIDE grits among four serving bowls.  Spoon parmesan sauce with shrimp over grits, making sure each bowl gets 6 shrimp.  Top with remaining 1 cup parmesan sauce

GARNISH with diced tomato, green onion and grated parmesan.  Serve immediately.

This shrimp and grits recipe is from the Fearrington Granary in Pittsboro, NC’s Fearrinton Village and was originally published by The News & Observer on July 22, 2012

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One thought on “Shrimp and Grits – A Little Twist on a Southern Classic

  1. Pingback: Creole Shrimp and Grits « My Top Weightloss

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