Shrimp and Grits is a traditional dish in the Lowcountry of the Coastal Carolinas. Jeremy recreates this dish in a more TX-KJN style with jalapeño cheddar grits and Texas Gulf Shrimp.
Ingredients for Shrimp Gravy:
- 2 dozen (21-25 count) shrimp, peeled and deveined (save shells to make stock)
- 1/2 cup unsalted butter
- 1/4 cup each of minced red, yellow, and green bell peppers
- 1/2 cup minced Red Onion
- 1/2 cup minced celery
- 1 Tbsp. minced garlic
- 1/2 cup minced andouille sausage
- 1/4 cup flour
- 4 cups shrimp stock made from shells or store-bought seafood stock
- 1/2 cup heavy whipping cream
- 1/4 sliced green onions
- TX-KJN Envie to taste
Cooking Instructions:
In a large skillet, melt butter over medium-high heat. Add all vegetables and andouille. Sauté until the vegetables start to caramelize. Sprinkle flour, stirring constantly 3-5 minutes or until slightly golden. Slowly add shrimp stock, 1 cup at a time, stirring until a sauce-like consistency is achieved. Additional stock may be added if necessary. Blend in cream, bring to a low boil then add green onions and shrimp. Cook 3-5 minutes or until shrimp curl and turn pink. Season with Envie to taste.
Ingredients for Grits:
- 1 1/2 cups stone-ground corn grits (or polenta)
- 3 1/2 cups half & half
- 3 1/4 cups water
- 1 1/2 Tbsp. salt
- 1/2 tsp. white pepper
- 4 Tbsp. unsalted butter
- 1/2 lb. shredded cheese (like Gouda or Cheddar, not smoked)
Cooking Instructions:
In a 1-gallon stockpot, combine 1/2 & 1/2, water, salt, white pepper and butter. Bring to a low boil over medium-high heat. Add grits and stir well. Reduce heat to medium-low and cover. Cook for 12-14 minutes, stirring occasionally until thickened. Remove from heat and blend in cheese. Adjust seasonings if necessary. Top each portion of grits with 4-6 large shrimp and a generous serving of sauce.
Recipe courtesy of Chef John Folse