Brunch season is here!
Creole style Shrimp and Grits.. topped with flipped egg is a the BEST
Shrimp and grits is a super popular dish made in a myriad of ways all over the mid Atlantic coast and gulf coast regions of America. Why? Duh, shrimp are plentiful and grits are a southern tradition. They are made for each other.
So who makes the best? Hmm. South Carolina style is pretty damned good, as is Alabama style...but I lean to New Orleans when I want a great assertive dish, so here is my Creole style shrimp and grits. Rich, nicely spiced, comforting, healthy and oh yea, DELISH!
CHECK OUT mY SHRIMP AND GRITS VIDEO
The two most important things to consider when making Shrimp and Grits are the obvious- The SHRIMP and the GRITS.
It seems obvious of course, that the best ingredients would make the best food… but somehow so many Americans buy shitty ingredients and bury them in lots of sauce to hide the fact that the ingredients are flavorless.
Farmed Asian Shrimp? Garbage.
Quaker Instant Grits? GMO garbage.
THE SHRIMP:
In my book, NEVER buy prepeeled Asian shrimp for this. Always try to get American shrimp and if not, get Mexican Gulf shrimp or if you have access to Carolina shrimp, do it!. They are truly wild (as opposed to being raised in cesspools in Asia), they are more "Shrimpy" because of their wild diet in saltwater and you will be contributing to a great American product!
You can get Louisiana shrimp online and most decent food stores that sell fish can get them for you, even if they do not stock them. You may have to get 5 pounds at at time, but simply break them out into batches and freeze them until you want to eat them.
Frozen shrimp are A-OK in most recipes.
THE GRITS: Those instant white crumbs at the supermarket are likely GMO and flavorless. Grits should be Hominy, which means the corn is Nixtamilized or treated with alkaline. This historic technique of uses alkaline to release the nutrients trapped in corn and also add that subtle tang to the flavor. Some native groups used ash from burned juniper others limestone.
Here is some of my Fave sources of true Hominy grits:
I also use local grits-- Don Lewis' Wild Hive from Clinton Corners NY which are available online and at better shops in the Hudson Valley and Capital region. It is listed on their site as Polenta it is not Nixtamilized, but is is locally grown heirloom corn and i support his life long effort to bribn real grains t the Hudson Valley. Do it, you'll thank me.
In my recipe we add lots of shrimp flavor by using the shrimp shells to make shrimp butter to begin our saute in. That recipe is below.
Shrimp and Grits, Ric's Way
Serves 4
The GRITS
1 cup Hominy grits
4 cups water
2 tsp salt
1 tsp black pepper ( or to taste)
2 tbls butter
dash of tabasco or other vinegar based hot sauce
1 cup shredded cheddar cheese (optional)
NOTE: Wear long sleeves. I’m not kidding, When they begin to boil , they plup and bubble and being hot with a little spattering of boiling grits on your inner forearm feels a lot like a bee sting.
In a heavy pot bring the water to a boil. Season with salt and pepper. Very slowly add the grits in a steady stream, stirring constantly.
Continue stirring at high heat for a minute and then reduce heat to medium low and cook, stirring occasionally for about 20 minutes, or until the grits are thickened and creamy. The grits will begin to pull away from the side of the pot when done,
Set aside and keep warm.
THE SAUCE
4 tbls "shrimp butter" recipe below
1/4 each diced bell pepper, Spanish onion, celery and scallion
1 tbls Cajun/Creole seasoning
pinch of salt
2 oz anise flavored liqueur like Pernod, Sambuca or Absinthe
3 cup tomato puree
1/2 cup chicken or shrimp stock
1/2 cup chopped parsley
generous pinch dry or fresh thyme
1/2 cup cream
1/2 cup corn ( optional)
In a heavy pan saute the veggies in the shrimp butter until translucent.
Sprinkle with the Cajun seasoning and salt and stir it in.
Off the heat, pour n the liqueur and stir.
Put back on the flame and be ready for it to flame up for a few seconds
When it is done flaming, add the stock tomatoes, worcestershire, tabasco and herbs. Cook for 5 minutes then swirl in the cream. If you are adding corn, add it now. Cook over medium heat for a few minutes until the sauce is fully emulsified and slightly thickened.
THE SHRIMP and SHRIMP BUTTER
16-20 large or "colossal" shrimp ( 16-20 per pound size)
1/3 cup neutral oil (I like avocado and sunflower because they are non GMO)
1/2 stick unsalted butter (1/4 cup)
Peel and devein the shrimp, reserving the peels
In a small pot add the oil and the shrimp shells including the heads if you have them. Slowly bring up to medium heat until the start sizzling. Cook at medium heat until the shells begin to get rosy and a bit browned and the shellfish aroma wafts through your kitchen. Remove from the heat and add the butter, stirring it in until it melts. Allow to cook at ver low heat for 15 minutes, stirring occasionally, then strain out the shells. You can reserve this butter in your fridge for up to 3 weeks.
THE DISH
In a heavy pan, add enough shrimp butter to coat the pan. Bring to medium heat.
When the shrimp butter is hot, carefully lay the shrimp in the pan, not overlapping. Sprinkle with Cajun seasoning to taste.
When the shrimp are golden on one side, turn them over and ladle in about 4 oz sauce per person. Swirl the pan and the let sauce come to a simmer. Allow the shrimp simmer in the sauce until cooked through, about two-three minutes.
Spoon grits into each bowl and pour the shrimp and sauce over the grits. Garnish with scallions and parsley and serve hot sauce on the side.
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