Grateful Grits

The delectable symphony of flavors that is Shrimp and Grits occupies a cherished spot in my heart, standing as a beacon of comfort and culinary delight. Whenever I find myself perusing the offerings of a new restaurant, this dish inevitably emerges as my culinary compass, a reliable go-to that beckons with the promise of both familiarity and adventure. What continues to astound me is the astonishing versatility inherent in the preparation of Shrimp and Grits, a dish adapts to diverse kitchens and culinary traditions while consistently delivering an irresistible taste.

The enchantment lies not only in the dish’s ability to have different culinary personas but also in the universal truth that, regardless of the variation, it remains reliably, deliciously good. Shrimp and Grits, in its myriad forms, manages to weave a tale of culinary excellence that transcends boundaries, offering a comforting embrace to those who indulge in its diverse renditions.

Let me regale you with the story of a particular Shrimp and Grits incarnation that holds a special place in my culinary journey. This variation traces its roots to a quaint restaurant in my hometown, where I once worked under the culinary guidance of a remarkable chef/owner. This culinary maestro was not merely known for his prowess in the kitchen but also revered for the artistry he infused into every dish. It is within the hallowed walls of this establishment that I had the privilege of learning the secrets behind his exceptional Shrimp and Grits recipe—a culinary inheritance for which I am eternally grateful.

So, the next time you find yourself on a culinary exploration, consider the allure of Shrimp and Grits—a dish that transcends the boundaries of familiarity, inviting you to savor the diverse tales it has to tell in every mouthwatering bite.

Now, let’s dive into the less glamorous but essential task of preparing our star ingredient—peeling and deveining the shrimp. Considering this dish generously serves six to eight people, the golden rule is to allocate about six to eight succulent shrimp per person. While the market is flooded with an array of sophisticated tools designed to streamline this process, feel free to employ any that make your life easier. Personally, I find solace in the simplicity of a trusty paring knife, wielding it with a culinary finesse that speaks to my own kitchen rhythm.

As you embark on this crustacean quest, envision the potential symphony of flavors awaiting your guests. The delicate dance of shrimp on the palate is well worth the effort, and there’s something inherently satisfying in personally tending to each shrimp with care. Once liberated from their shells and veins, these aquatic gems deserve a gentle rinse in a colander, allowing any remnants of their former housing to be whisked away. A gentle pat dry with a kitchen companion, be it a kitchen towel or paper towel, ensures they’re ready for the culinary spotlight when the time is right. Place them back in the refrigerator until you’re prepared to use them.

With our shrimp meticulously prepared, it’s time to delve into the alchemical process of crafting the luscious sauce that elevates this dish to a realm of absolute scrumptiousness. The symphony of flavors begins with the delicate mincing of two shallots, laying the aromatic foundation for what is to come. In a Dutch oven, orchestrate this culinary melody by sautéing the shallots in a harmonious blend of one tablespoon of olive oil and another tablespoon of butter, letting them dance over medium heat until soft and translucent. Season this aromatic ballet with a dash of salt and pepper, infusing the air with anticipation.

As the shallots gracefully yield to the heat, introducing one to two teaspoons of minced garlic is the next step—a flavorful solo that adds depth to the composition. Let this aromatic interlude play out for another minute or two, allowing the garlic to release its aromatic crescendo. Now, bring in the supporting cast: sprinkle in a quarter cup of chopped parsley and introduce about two ounces of finely chopped prosciutto. Watch as these ingredients pirouette in the sizzling pan for three to five minutes, each contributing its unique essence to the culinary performance.

Once the prosciutto has seamlessly woven itself into the flavor tapestry, it’s time to make a splash—pour in your white wine. No need to splurge on the expensive varieties; a practical blend works wonders here. Remember, the wine earmarked for culinary exploits can be stashed in the freezer until its next cue. Allow this vinous addition to dance with the other ingredients, reducing slightly while coaxing those flavorful bits from the edges of the pan.

With the stage set, it’s time to introduce the star attractions. Add crushed tomatoes, along with the distinctive seasonings—Cavenders, and Tony’s. As you gently stir these elements into the simmering concoction, lower the heat to a languid simmer, creating a flavorful overture that will harmonize beautifully with your impending shrimp and grits performance.

Now that we’ve artfully crafted our savory sauce, let’s turn our culinary focus to the velvety canvas of comfort—grits. These aren’t your average grits; they boast a subtle divergence from the ones meticulously detailed in my dedicated grits blog. If you’re keen on diving into the intricacies of grits preparation, I highly recommend perusing the blog for a more immersive exploration of techniques that will undoubtedly elevate your culinary prowess.

For this particular grits rendition, the symphony of ingredients calls for one part water, one part chicken broth (or opt for vegetable broth if your culinary inclinations lean towards the pescatarian spectrum), and one part indulgent heavy cream. To generously satisfy the palates of six to eight eager diners, I find comfort in the measure of two cups of grits, erring on the side of abundance to ensure a feast fit for any gathering. This translates to the measured dance of 2 2/3 cups for each liquid component, a harmonious equation that sets the stage for a culinary crescendo.

Begin the culinary ballet by bringing this trinity of liquids to a gentle boil in the embrace of a capacious saucepan—an initiation into the alchemy that transforms humble ingredients into a luscious, comforting melody. As the liquid symphony reaches its zenith, introduce the grits to the simmering stage, lowering the heat slightly to initiate their culinary choreography. Armed with a trusty whisk, stir the mixture with a rhythmic finesse, coaxing the grains into a luxurious texture that will cradle the forthcoming succulent shrimp.

Witness the transformation as the grits thicken to the desired consistency—an artful process that demands both attention and patience. Once this culinary alchemy is complete, season the concoction with a sprinkling of salt, inviting the taste buds to savor the nuanced flavors. Elevate the symphony to its grand finale with the addition of two to three tablespoons of butter, each dollop contributing to the decadence that characterizes a truly exceptional grits dish.

Now, let’s dive into the next act—the shrimp. Retrieve these succulent gems from the fridge, unveiling a canvas ready to absorb the vibrant flavors we’re about to infuse. Begin by generously drizzling a tablespoon or two of freshly squeezed lemon juice over the shrimp, adding a symphony of brightness to complement their natural sweetness. Introduce a tablespoon or two of minced garlic, allowing its aromatic dance to mingle with the citrusy notes. Season the ensemble with a pinch of salt, a dash of pepper, and a hint of paprika, ensuring a harmonious marriage of flavors. Give the shrimp a gentle toss, letting each piece luxuriate in this flavorful bath.

The stage is set, and now we transition to the skillet—a crucible where these seasoned shrimp will undergo a delectable transformation. Heat a large skillet over a medium flame, adding a tablespoon of olive oil and a tablespoon of butter to create a decadent foundation for our culinary masterpiece. As the butter gracefully melts, coating the pan in its luscious embrace, introduce the marinated shrimp to the sizzling symphony. Allow them to dance in the heat for approximately five minutes, a brief but crucial performance that will bring out the shrimp’s succulence.

Once the shrimp have undergone their culinary metamorphosis and are thoroughly cooked, it’s time for the grand finale—the plating. Picture this: a canvas adorned with a generous portion of creamy grits, acting as the foundation for our culinary creation. Next, ladle on the flavorful sauce, allowing it to cascade around the grits like a savory waterfall. Finally, crown the dish with the star of the show—the perfectly cooked shrimp, glistening with the flavors we’ve meticulously woven together.

As you present this culinary masterpiece to the world, revel in the satisfaction of a dish that marries simplicity with sophistication. Serve it with pride, and let each bite be a testament to the culinary journey you’ve embarked upon. Enjoy the symphony of flavors and savor the experience—the culmination of your efforts and the culmination of a delicious meal.

Shrimp and Grits

Servings: 6-8

Ingredients:

6-8 Shrimp per person (peeled and deveined)

1 tablespoon Olive oil

1 tablespoon Butter

2 Shallots minced

1-2 teaspoons of Garlic minced

¼ cup of chopped Parsley

2 ounces of chopped Prosciutto

2/3 cup of White Wine (any blend)

28 ounces of Fire Roasted Crushed Tomatoes

2 teaspoons of Cavendars

½ teaspoon of Tony’s

Salt

Pepper

Grits:

2 cups of Grits

2 2/3 cups of water

2 2/3 cups of chicken broth (or vegetable broth)

2 2/3 cups of heavy cream

2-3 tablespoons of butter

Salt

Shrimp:

1-2 tablespoons freshly squeezed lemon juice

1-2 tablespoons minced garlic

Salt

Pepper

Paprika

Olive Oil

Butter

Directions:

1. In a Dutch oven, or medium saucepan, sauté on medium heat the shallots in the olive oil and butter until translucent. Add your garlic and cook for another minute or two. Season with salt and pepper
2. Next, add your parsley and prosciutto and cook for three to five minutes. Until the prosciutto is well incorporated.
3. Add the white wine allow to reduce while scraping the edges of the pan.
4. Add the crushed tomatoes and your spices. Lower the heat and allow it to simmer while you prepare the grits and shrimp.
5. Bring the liquids for your grits to a boil in a large saucepan. Once it is boiling, pour your grits in and stir frequently with a whisk. Lower the heat while it thickens. Once the grits are to your liking, add salt and butter.
6. Add lemon juice, minced garlic, salt, pepper, paprika to the shrimp and toss thoroughly to coat.
7. Heat olive oil and butter in a large skillet over medium heat. Once butter is melted add the shrimp and cook for approximately five minutes.
8. Plate your dish but scooping your grits first, then your sauce and finally top with your shrimp. Enjoy!