Serves 4
240 min
Simple Shrimp and Grits
Recipe GLPR0aece8bd2f4ed9
A classic Southern-Mediterranean dish featuring succulent shrimp marinated in barbecue sauce served over creamy white cheddar grits. The shrimp are quickly seared and finished with garlic, shallots, white wine, and fresh tomatoes, while the grits are enriched with butter, cream, and sharp white cheddar cheese. Fresh scallions garnish each bowl for a bright finish.
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Ingredients
1 pound shrimp, peeled and deveined
3 ounces olive oil, divided
1 ounce barbecue sauce
2 ounces garlic, minced, divided
2 ounces shallots, minced, divided
1 cup chicken stock
1 cup hominy grits
2 ounces dry white wine
4 ounces diced tomatoes
1 ounce heavy cream
1 ounce butter
3 ounces white cheddar cheese, shredded
1 ounce fresh parsley, chopped
4 ounces scallions, sliced
Salt and black pepper to taste
Directions
In a bowl, combine the shrimp with the barbecue sauce and 1½ ounces of olive oil. Toss gently to coat all shrimp evenly. Cover and refrigerate for 4 hours to allow the flavors to infuse.
Heat a medium saucepan over medium heat and add the remaining 1½ ounces of olive oil. Add half of the minced garlic and half of the minced shallots, stirring frequently until softened and translucent, about 3-4 minutes.
Pour in the chicken stock and bring to a boil. Gradually add the hominy grits while stirring constantly to prevent lumps from forming. Continue stirring until the stock is fully absorbed and the grits are creamy and tender, about 20-25 minutes. Set aside.
Heat a large skillet over medium-high heat. Add the marinated shrimp with its marinade and cook for 2 minutes until the shrimp turn opaque and begin to curl.
Add the remaining minced garlic and shallots to the pan with the shrimp and cook for 1-2 minutes until fragrant. Pour in the white wine to deglaze the pan, stirring to lift any browned bits from the bottom. Add the diced tomatoes and season with salt and pepper to taste. Simmer for 2-3 minutes until the tomatoes soften slightly.
Return the grits to medium heat and stir in the heavy cream, butter, shredded white cheddar cheese, and chopped parsley. Season with salt and pepper to taste, stirring until smooth and creamy.
Divide the warm grits evenly among four serving bowls. Top each bowl with an equal portion of the shrimp and tomato mixture, spooning some of the pan sauce over the top. Garnish with sliced scallions and serve immediately.
