Shrimp and Grits
- Servings: 4-6
- Difficulty: Moderate
- Provided by: Craig Bell
- 1 pound medium-sized, shell-on shrimp
- 1 tablespoon Bacon Fat
- 1 medium onion, small dice
- 1 small stalk celery, small dice
- 2 large garlic cloves, sliced
- 4 cups spring or filtered water
- 1 teaspoon tomato paste
- 3 full sprigs fresh thyme
- 1 teaspoon whole, cracked black peppercorns
- 1 strip lemon peel
- 2 ounces thick smoked bacon
- 2 large shallots, minced (1/4 cup)
- 1 teaspoon fine sea salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 scallion, white and green part, thinly sliced
- 1 recipe hot, freshly prepared Grits
Ingredients Print Recipe
2. Saute the bacon or ham in a large, nonstick skillet over medium-low heat until crisp, 8 to 10 minutes. Move it to the periphery of the skillet and increase the heat to medium. Arrange the shrimp in a single layer and sear until pink. Sprinkle the shallots over the shrimp, toss, and cook until the shrimp is done, about one minute. Add salt, red pepper flakes, and black pepper. Using tongs, transfer the shrimp to a warm plate. Add the hot stock to the skillet and bring to a boil over high heat. Whisk in the reserved butter and flour mixture. Cook until thickened, about 20 seconds. Return the shrimp to the pan and taste sauce for seasoning.
3. To serve, spoon the hot grits into shallow bowls. Top with shrimp and sauce. Sprinkle with chopped scallions.
1 cup Antebellum Coarse Grits
Spring or filtered water
Fine sea salt
2 to 3 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
1. For a steamer: Place the grits in the Steamer and cover them with 3 cups water. Stir once. Allow the grits to settle a full minute, tilt the vessel, and skim off and discard the chaff and hulls with a fine tea strainer. Cover the steamer and turn the heat setting to 200. Cook, stirring once or twice, until the grits are creamy and tender, but not mushy, throughout and hold their shape on a spoon, about two hours and 15 minutes. Season with 1 teaspoon salt and stir in the butter with vigorous strokes. Add more salt, if desired, and black pepper.
2. For saucepan cooking: Place the grits in a medium heavy-bottomed saucepan and cover them with 2 ½ cups water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let stand overnight at room temperature. Note: If you have not soaked the grits, cover them with 2 1/2 cups water, and skim off and discard the chaff and hulls as directed above.
3. Set the saucepan over medium heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to the lowest possible setting and cover. Meanwhile, heat 2 cups water in a small saucepan and keep hot. Cook the grits, covered, over low heat, stirring every 10 minutes or so, and adding small amounts of the hot water to the grits when they become thick and the spoon can stand upright, about 1 1/2 cups water or more in 4 or 5 additions. Cook until the grits are creamy and tender, but not mushy, throughout and hold their shape on a spoon, about 50 or 90 minutes, depending on whether or not they were soaked. Add 1 teaspoon salt halfway through the cooking time. To finish, uncover the pot and stir in the butter with vigorous strokes. Add more salt, if desired, and the black pepper.For more information on Chef Craig Bell, and the Luxe Home Sub Zero and Wolf Kitchen suite, check out: subzero-wolf.com and subzero-wolf.com/showroom/chicago.