Shrimp and Grits
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1029
- Total Fat
- 81
- Saturated Fat
- 32
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 21
- Cholesterol
- 141
- Sodium
- 952
- Total: 1 hr 45 min
- Active: 1 hr
Ingredients
Shrimp and Tomato Stew:
1 cup olive oil
10 large shrimp, peeled and deveined, shells reserved
1 medium red bell pepper, sliced, core reserved
1 teaspoon small diced garlic
1 teaspoon small diced fresh ginger
1 teaspoon small diced shallots
1/3 cup white wine
1 tablespoon fish sauce
10 ounces crushed tomatoes
1/3 cup fish stock
1 teaspoon Berbere spice
Kosher salt and freshly ground black pepper
1/3 cup (5 generous tablespoons) unsalted butter
1 tablespoon maple syrup
1 tablespoon tamari
Juice and zest of 1 lemon
Grits:
2 corn tortillas
2 cups whole milk
1 cup fresh corn kernels
1/3 cup (5 generous tablespoons) unsalted butter, or more as needed
8 ounces stone-ground grits (corn or rice grits are okay)
1 cup grated Parmesan
1 cup heavy cream
Kosher salt and freshly ground black pepper
1/3 cup diced scallions, plus more for serving
Chopped fresh parsley, for serving
Directions
- For the shrimp and tomato stew: In a medium sauce pot on medium heat, place 1/2 cup olive, shrimp shells, pepper core, garlic, ginger and shallots. Sweat the vegetables for 5 to 10 minutes. Deglaze with the wine and fish sauce, then continue cooking for 3 to 5 minutes.
- Add the tomatoes, fish stock and Berbere spice. Turn the heat down to low and simmer for 15 minutes; remove from the heat. Transfer the mixture to a food processor and blend until smooth. Pass through a chinois or fine-mesh sieve. Set aside.
- Place the remaining 1/2 cup olive oil in a separate pan on medium heat. Add the bell pepper. Sprinkle the shrimp with salt and pepper and add to the pan; saute for 2 minutes. Add the sauce to the pan over low heat. Add the butter, maple syrup, tamari, lemon zest and juice, and continue cooking for 2 to 3 minutes.
- For the grits: Grill the tortillas on a burner, 1 minute each; set aside.
- In a medium saucepot on medium heat, bring the milk to a simmer and add the charred tortillas and corn. Simmer for 5 minutes, then puree. Add the butter and 2 cups water to the pot. Bring to a boil. Slowly pour the grits into the pot, whisking. Continue cooking the grits on low heat, stirring every 2 to 3 minutes to maintain a smooth consistency, for 15 to 20 minutes. Adjust the seasoning with Parmesan, heavy cream, additional butter, salt and pepper. Garnish with the scallions. Take the pot off the heat.
- On a large serving plate, place the creamy grits toward the center. Top with the shrimp and tomato stew. Garnish with diced scallions and parsley.