Shrimp and Grits : an iconic Southern dish

Bistro Shrimp and Grits

Servings: 4 people

Ingredients

Grits

• 1 cup Stone Ground Yellow Grits Don't use quick grits. Chef Bud recommends Adluh Mills, Anson Mills or other quality brand
• 1 cup Whole Milk
• 3 cups Cold Water
• 6 TBS Butter
• 1 cup Grated Asiago or Parmesan
• Salt and Pepper to Taste Bear in mind that the country ham and possibly your seafood stock are quite salty...I didn't use any salt in my grits, on the shrimp or in the sauce

Shrimp and Sauce

• 1 pound Local Shrimp
• 1 large Green Tomato or equivalent...I used several small green tomatoes
• 1 TBS Minced Shallot may substitute red onion
• 1/4 tsp Minced Garlic
• 4-6 ounces Country Ham, cut into small strips or diced
• 1/2 cup Dry White Wine
• 2 cups Shrimp Stock or seafood stock
• 8 TBS Unsalted Butter cut into cubes
• 1 tsp each diced fresh thyme, basil and parsley
• 2 TBS thinly sliced scallion
• fresh chives optional

Instructions

Grits

• In stock pot, bring water, milk and butter to a boil
• Slowly whisk in the grits and return to a boil for 1-2 minutes
• Reduce heat to a high simmer and cook 30-45 minutes or until grits are tender
• Remove from the heat and stir in the cheese.
• Season with salt and pepper to taste

Shrimp

• While grits are cooking peel and clean shrimp
• Season with salt and pepper to taste and set aside

Sauce (Sauce can be made in advance and kept warm)

• In a hot saute pan, place 2 T butter, shallot, garlic and country ham and cook until lightly brown.
• De-glaze the pan with white wine
• Add green tomatoes to pan and cook approximately 1 minute
• Add shrimp stock and 2T butter and let reduce by 1/4
• Add scallions and fresh herbs
• Remove from the heat
• Finish sauce by stirring several cubes of cold butter into the sauce until it thickens slightly
• Season to taste with salt and pepper

IN A SEPARATE PAN:

• Heat pan and add 2 T butter and the shrimp
• Cook just until the shrimp turn pink on the bottom and then turn the shrimp. Remove the pan from the heat. The shrimp will finish cooking with the residual heat from the pan.

To Serve:

• Toss the cooked shrimp into the sauce
• Divide the grits between 4 bowls
• Spoon sauce and shrimp mixture equally into bowl on top of the grits. Do not stir up.
• Garnish with fresh chives (optional)

Full credit and special thanks to Chef Bud Taylor and The Bistro at Topsail in Topsail, NC

Pics and printable recipe available at: Nourish and Nestle

submitted by /u/NourishandNestle
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