No. 1 : Quick Recipe
Shrimp and Grits
The Grits
- 1 ½ cups *Stone-ground Grits
- 1 Tsp Sea Salt
- ¼ Cup Soft Cream Cheese
- ½ Cup Shredded Parmesan
- Bottle of Hot Pepper Sauce
Step One
Bring 6 cups of water and 1 Tsp salt to a boil. Whisk in the grits, reduce the heat to a simmer and cook over low heat for about 35 minutes, stirring often.
Step Two
When the grits are creamy, remove from the heat, and blend in the cream cheese and the Parmesan. Top the grits with the shrimp and gravy. Serve sprinkled with the bacon and accompanied by Louisiana hot sauce.
The Shrimp and Gravy
- 1 LB Large Shrimp, peeled, deveined and halved lengthwise
- Juice of 1 Big Lemon
- 1 Tsp Sea Salt
- ½ – 1 Tsp Cayenne Pepper
- 3 Slices Bacon, Finely Chopped
- ½ Cup Minced Red Onion
- ½ Cup Minced Red Bell Pepper
- 6 Scallions, Chopped
- 1 Garlic Clove, Grated
- 2 TB *Wondra or All-purpose Flour
- 1 Cup Veggie or Chicken Stock
- Sea Salt and Black Pepper
- Louisiana Hot Sauce to taste
Step One
Toss the shrimp with the juice, salt and cayenne. Set aside.
Step Two
Fry the bacon in a skillet over until crispy. Remove and set aside. Add the onion, and pepper, sauté until wilted, about 5 minutes. Add the scallions and garlic; sprinkle the flour over the mixture, sauté for 2 minutes. Stir in the stock and cook for 5 minutes. Add the shrimp to the gravy, sauté until just pink and season with salt, pepper and hot sauce.
No. 2 : Kitchen Scoop
Stone-Ground Grits are just what they sound like – corn that is ground using millstones, often powered by a waterwheel. Coarsely ground, they have a rich taste and a thick and creamy texture. Because they are less processed than instant or quick grits, always store them in the fridge or freezer.
No. 3 : Get Creative
Individual ramekins are a good kitchen purchase; they are inexpensive and versatile for not only this recipe but also dozens of other kitchen uses.
No. 4 : Cheers
Château d’Esclans, The Palm
Coteaux D’Aix en Provence
About $15
Shrimp and grits – perfect any time of the day! This authentic rosé from Provence is made from Grenache, Cinsault and Carignan, a trio of grapes that are very typical to the South of France. Its super fruit forward, a good match to the slightly spicy shrimp, especially when you pass the hot sauce!