Chef Jay's Kitchen: Shrimp and Grits
From Landon Rowe
For the grits:
¼ cup stone-ground grits, or quick grits
¾ cup water
¼ cup heavy whipping cream
2 tablespoons butter
2 pinches of salt
¼ cup Asiago cheese, shredded or grated
For the shrimp:
¼ cup of chopped smoked bacon
1 clove of garlic, minced
1 large shallot, minced
¼ cup white wine
1 teaspoon of chopped thyme
1 tablespoon of chopped parsley
½ teaspoon fresh cracked pepper
2 pinches of kosher salt
1 cup heavy whipping cream
1 tablespoon blackening seasoning
Juice of 1 lemon
½ pound of shrimp, peeled and deveined
(tail on or off, according to preference)
Lemon halves and chives, for garnish
1. Start the grits: If using stone-ground grits, wash in cold water, allowing hulls to rise to the top. Skim off hulls and repeat, then drain. Bring grits, water, cream, butter, and salt to a boil, stirring frequently. Cover and reduce to a simmer, continuing to stir frequently. Cook to desired consistency, depending on the type of grits used. Fold in cheese when grits are cooked.
2. Set a 12-inch nonstick skillet over medium heat and sauté bacon until crispy. Add garlic and shallots and cook until translucent. Carefully add the wine and allow it to cook for one minute. Add thyme, parsley, pepper, salt, cream, blackening seasoning, and lemon juice. Bring to a boil, reduce heat to simmer, and cook uncovered for two minutes, stirring occasionally.
3. Add shrimp and simmer for one minute. Flip shrimp and simmer one minute more.
4. Spoon grits on two plates, then top each with half the shrimp and half the sauce. Garnish with lemon halves and chives, if desired.
Serves 2. Recipe easily doubles to serve 4.