Shrimp and Grits
A little story behind this one: Being born with a Hypoplastic heart defect, I was very sick as a baby. I was in the hospital at Duke University for some time, and my parents would eat shrimp and grits pretty much all the time because it’s a southern comfort food. For this recipe, I wanted to keep some of the traditional ingredients as well as make part of it my own.
- 20 to 25 shrimp shells
- 3 bay leaves
- 2 tsp salt
- 1 cup onion, roughly chopped
- 1 cup of light beer to deglaze
- Sautee the onion and shrimp shells until the shells are a nice golden-brown color.
- Deglaze your pan with the beer and add 2 to 3 cups of water, the bay leaves, and the salt. Bring to a boil and cover your pan.
- Let simmer on low for 45 minutes to 1 hour.
- Place a colander into another pot and strain the stock.
- Set stock to the side and allow it to cool to be used for the shrimp and grits sauce.
- 1/2 cup milk
- 1/2 cup cream
- 2 cups water
- 1 1/2 cups of grits (or instructions)
- 2 tsp salt
- 2 tsp pepper
- 2 cups cheddar
- 2 cups parmesan
- Make grits according to instructions; using the milk, cream, water, and grits. You may have to add either more grits or more milk depending on the thickness. Start with one cup of grits (don’t over-add the grits as they will become larger as they cook).
- Place on low heat and let simmer with the lid on until the grits become thick.
- Stir in the cheese and the salt and pepper. If the grits become too thick, slowly add 1 cup of milk until it becomes a nappe consistency (nappe means to coat the back of the spoon). You may not need to use a full cup.
- Once finished, set aside and keep warm to be put together with the rest of the Shrimp and Grits ingredients for the full dish.
- 1 pound of bacon minced
- 2 Tbsp crushed garlic
- 1 pound of shrimp (preferably with shells for the stock)
- 1 pound of cherry tomatoes split in half
- 1 yellow bell pepper
- 1 red bell pepper
- 4 cups shrimp stock
- 1 pound okra, sliced
- 1 cup beer
- In a large pan, par-cook (Par-cook means to undercook) the bacon, then add the shrimp and par-cook. Once par-cooked, remove the shrimp and bacon from the pan.
- Add a bit of the bacon grease back to the pan and let the pan get hot.
- Once hot, add all the vegetables except for the okra. Sautee the vegetables until they are just underdone, then add the garlic, bacon, and shrimp back into the pan.
- Cook for about 2 more minutes, then deglaze with the beer.
- Add the shrimp stock along with the okra, and let the mixture reduce by half.
- Once reduced, the shrimp and grits are ready to be served together.
These shrimp and grits are sure to wow your expectations in every way!