Shrimp ’n’ Grits
Published by Ballantine Books
This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make ’em at The Lady & Sons. It’s amazing how easy this is to whip up. Make it for your family, and they’ll swear you spent all day tied to the stove.
Serves4 to 6
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturebuttery, cheesy, creamy, garlicky, hot & spicy, savory, sweet
- 3 cups milk
- ½ teaspoon salt
- 1½ cups old-fashioned grits
- 3 cups grated cheddar cheese (12 ounces)
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 medium green bell peppers, seeded and chopped
- 2 medium onions, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1½ teaspoons salt
- Freshly ground black pepper to taste
- 2 cups heavy cream
- Two 14½-ounce cans diced tomatoes
- 2 pounds large shrimp, peeled and deveined
- Tabasco or other hot sauce to taste
- ½ cup grated Parmesan cheese, for garnish
- 2 tablespoons chopped fresh parsley, for garnish
To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, ½ teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2?3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.
2009 Jamie Deen, Bobby Deen and Melissa Clark