Grits with Shrimp
For the Grits:
2 cups milk
¼ cup heavy cream
3 tablespoons butter
2 teaspoons salt, plus more to taste
1 cup grits
2 T grated Parmesan cheese, plus a bit more shaved for garnish
For the grits: Heat 2 cups water and milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits. Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes. When grits are thickened, stir in heavy cream and grated Parmesan cheese. Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Cover, and keep warm until shrimp are cooked.
1 T olive oil
3T butter/
2T flour
½ cup milk
½ cup cream
¼ cup white wine
2 cloves garlic, finely chopped
½ cup onion, diced
12 cherry or pear tomatoes cut in half
½ cup frozen peas
16 large shrimp, shells removed
Freshly ground black pepper
Dash of tabasco and Worcestershire
¼ cup fresh herbs (parsley, oregano, thyme) coarsely chopped
For the sauce: Make a Roux by melting 2 T of butter in sauté pan and add flour and cook for few minutes at low heat. Remove roux from pan. Sauté onion and garlic in olive oil until soft and translucent (2 to 3 minutes). Once onions are translucent return roux and mix with onions. Stir in wine, until it thickens. Wisk in milk and cream.
For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and sauté to sear on both sides, about 2 minutes per side.
To serve, put a heaping spoonful of grits onto a soup plate. Top with the sauce, and arrange the shrimp around the plate. Garnish with freshly shaved Parmesan cheese.
*video coming soon
