Shrimp and Grits
We recreate Maxie's outstanding Shrimp and Grits. I accompany Dominic the Food Reviewer.
Yield: 4
Calories: 430kcal
Materials
For the Sauce
- 2 tsp vegetable oil
- 3 oz pancetta small dice (or tasso ham)
- 1 medium red onion small dice
- 1 tbsp tomato paste
- 2-3 garlic cloves finely chopped
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 2 tbsp all-purpose flour
- 3 tbsp dry white wine
- 3/4 cup clam juice/better than bouillon
- 1/2 chipotle in adobo sauce finely chopped
- 1/3 cup heavy cream
For the grits
- 1.5 cups water
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 tbsp butter
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 3/4 cup yellow grits not instant
To Finish
- 1 tbsp vegetable oil
- 1 andouille sausage medium dice
- 1 lb medium shrimp peeled and deveined
- 1 tbsp chopped fresh chives
Instructions
For the Sauce
- Heat the vegetable oil and sauté ham or pancetta over medium heat, until the meat is crispy, about 5 to 7 minutes.
- Add the onion and cook about 4 minutes until softened.
- Add the tomato paste, garlic, cumin, cayenne, and paprika, and stir until evenly incorporated.
- Sprinkle the flour over the mixture and cook, stirring constantly, and a coating forms on the bottom of the pan, about 1-2 minutes.
- Add the wine and cook, until nearly evaporated, about 30 seconds.
- Add the clam juice, bouillon cube, and chipotle and whisk, scraping up any browned bits from the bottom of the pan.
- Add the cream, whisk to combine, and cook about 2 mins.
- Remove from the heat and set aside.
For the Grits
- Combine the water, milk, cream, butter, salt, and pepper in a med pan over med heat and bring to a simmer.
- Stir in the grits and bring to a simmer again.
- Cook, without stirring, until the grits float to surface, about 1-2 minutes.
- Cover, remove from the heat, and let sit until all the moisture has been absorbed at least 10 minutes.
- Whisk until smooth, taste, and add more salt and pepper as needed.
- Whisk in additional milk as needed to reach the desired consistency.
- Set aside.
To Finish
- Heat the oil over medium heat until shimmering, about 3 minutes.
- Add the sausage and cook, stirring occasionally, about 4 minutes.
- Use a slotted spoon, put the sausage to a small bowl, and set aside.
- Add the shrimp to the pan in a single layer and cook, flipping once, until just pink, about 1-2 minutes (the shrimp will not be fully cooked).
- Add the reserved sauce, stir to combine, and reduce the heat to low.
- Cook, stirring occasionally, until the sauce is bubbling and the shrimp are fully cooked, about 1 to 2 minutes.
- To serve, divide the reserved grits among 4 bowls, top with the shrimp and sauce, and garnish with the reserved sausage and chives.
Video
Nutrition
Serving: 1plate | Calories: 430kcal | Carbohydrates: 24.7g | Protein: 26.6g | Fat: 27.4g | Saturated Fat: 9.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 11.3g | Cholesterol: 209mg | Sodium: 940mg | Potassium: 192mg | Fiber: 2.2g | Sugar: 0.1g | Vitamin A: 1500IU | Vitamin C: 99mg | Calcium: 240mg | Iron: 4mg