Photo: Shrimp and Grits Recipe
Ingredients
- 3 cups chicken stock
- 2 cups heavy cream
- 2 1/2 cups raw yellow grits, not instant
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 2 cups shredded havarti cheese
- 2 tablespoons grapeseed oil
- 1 pound peeled and deveined bay shrimp, 30/40 count
- 1 cup diced tomatoes
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/4 cup green onions, thinly chopped on the bias
- 1/4 pound butter, whipped with 1 tablespoon hot sauce
Directions
In a sauce pot over high heat, bring the chicken stock to a simmer, then add the cream, grits, and seafood seasoning. Reduce the heat to medium-low and continue to cook until the mixture has thickened and all the liquid has been absorbed, 15 to 20 minutes. Reduce the heat to low, add the cheese, and stir thoroughly to blend, 4 to 5 minutes. Remove the grits from the heat and keep warm.
In a saute pan over medium heat, add the grapeseed oil and shrimp, and cook, stirring, until the shrimp are faint pink in color, 4 to 5 minutes. Add the tomatoes, salt, white pepper, and green onions and cook for an additional 2 minutes. Turn the heat off and add the flavored butter. Allow the butter to melt and coat the shrimp, then remove the pan from the stove.
Divide the grits among the plates and spoon the shrimp-tomato mixture over the top and serve.
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By melodyann98
New Hampshire
on March 25, 2013
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The whole family enjoyed this dish. Kudos to Chef Irvine because my daughter (who is 15 months old is growing into a lil foodie absolutely adored this dish. I did serve her shrimp beforeputting in the butter because she doesnt like hot sauce. But she ate a nice hearty serving. Try this you wont be dissspointed.
By ejf_4568872
Eastpointe, MI
on September 07, 2012
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Made this today and I have a couple of serious problems with this recipe. First, the five cups of liquid (2 cups of cream, 3 cups of chicken broth is not nearly enough for 2-1/2 cups of raw grits. The box recommends 1/4 grits to 1 cup liquid, this is 1/2 cup grits to a cup of liquid. I added two extra cups of chicken broth and it was still almost too thick to stir in the cheese. Second, this makes WAY too much grits for the amount of shrimp. And one pound of shrimp for six servings is sort of stingy. I would increase the shrimp to 1-1/2 pounds, and cut the grits to 1-1/2 cups -- then you might come up with something good for six servings. My final evaluation of this recipe is that it's sort of bland. A sharper cheese than havarti would be an improvement. And by all that is holy, cut the butter in half, at least! A quarter pound of butter on 1 pound of shrimp? The poor babies are going to drown in grease! A heart attack in a skillet!
By bryman99
El Paso, TX
on February 17, 2012
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Very easy and flavorful. This recipe turned out very well. I had to use white grits instead of the yellow as called for in the recipe. I did have to add a little more butter to the grits but that has never been an issue in my house. I think I will try this with Polenta next time and see what happens!
Read all 9 reviews