Simple Shrimp & Grit Recipe

I am not sure when this dish was added to my repertoire. During my design school years, I was introduced to real grits. My mind was blown. Low-country fair wasn’t part of my upbringing and adding the knowledge of how to properly prepare them was huge. Life took me to the Florida Panhandle which offered the best fresh off the boat shrimp. The dish must have taken shape in these years as I binged Great Chefs of America and Great Chefs of the World. It honed my understanding of the power of a mirepoix which is the basis of this dish.

Giving the simple mirepoix time to develop will give you the best results and compliments the delicate flavor of shrimp beautifully. You can hustle it along if you need to and still enjoy a delicious meal. It is very easy to scale, making it a great dish for a dinner party. This recipe will serve 4-6 people and reheats nicely the day after.

This time, an heirloom corn grit , Unicorn, found its way into the cart and it was delicious. However, I have made these with Quaker quick grits and Stone Ground Charleston Grits. Use what you have available.

GRITS
For stone ground slow cook grits. This was a 1:3 ration of grits to liquid. Use the packaging to guide the volume of liquids for the type you have available.

1 ½ c Marsh Hen Mill Stone Ground Unicorn grits
2 c heavy cream or half and half
2 ½ c water
1 tsp salt, Red Diamond
4 oz shredded or shaved parmesan
3 Tbsp salted butter

Method
To a heavy bottom pot, add liquids and bring to a gentle boil over medium. Add the grits and stir until the combination begins to gently boil again. Continue to stir regularly to prevent scalding. Once the grits have noticeably thickened, about 15 minutes, add parmesan and butter. Reduce heat and continue stirring until well incorporated, 3-5 minutes. At this point, I like to turn off the heat and allow them to rest in my enameled cast iron pot with the lid on.

SHRIMP
½ large sweet onion, chopped fine
3 ribs of celery, chopped fine
3 medium carrots, chopped fine
4-5 garlic cloves, crushed and chopped fine
3 Tbsp olive oil
2 Tbsp salted butter
1 ½ tsp salt or more to taste
½ tsp. white pepper
½ - ¾ c water
2lbs Gulf shrimp, raw, shell and tails on

Method
Shell and devein shrimp. Set aside.

In a large heavy bottomed skillet add olive oil, butter, and salt. Allow this to warm before adding vegetables and garlic. Gently stir the mirepoix to incorporate the fats, then cover with lid and allow it to simmer on low. Check and stir periodically. Once the vegetables have softened substantially, 15-20 minutes, add the white pepper and water. Allow this to simmer another 5-10 minutes. Turn temperature to medium, add shrimp and cook for approximately 2 minutes per side for large shrimp.

SERVE
Plate grits then add shrimp and the sauce from the shrimp. Enjoy.

NOTES
If you do not have a heavy bottomed pan, take more care that the grits do not scald.
You can garnish with chopped parsley or bits of crisp bacon.
A light, dry white wine, like a Pinot Grigio, can be used for a small portion of the liquid in the mirepoix.