Jumbo Shrimp and Grits Recipe
Recipe provided byExecutive Chef Wade Burch
Yields: 4 servings
Shrimp
Ingredients
• 1 tablespoon vegetable oil
• 1 pound U-10 Gulf shrimp, peeled, deveined, tail on
• ½ teaspoon cayenne pepper
• ½ teaspoon ground oregano
• ¼ teaspoon thyme leaves
• 1 lemon, juice of
• 2 tablespoons unsalted butter
• 2 teaspoons hot sauce
• 1 tablespoon Worcestershire sauce
• 1 shallot, minced
• 1 clove garlic, peeled, minced
• ½ bunch scallions, washed, minced, green part only
• 2 tomatoes, concasse
• ¼ bunch parsley, washed, chopped, leaves only
• salt & pepper for taste
Directions
Heat a heavy sauté pan over high heat. Add the vegetable oil to the pan and sauté the shrimp for 3-4 minutes or until pink. Remove the shrimp and reserve warm. Add half the butter to the pan then add the shallot, garlic and scallions. Cook 1 minute. Add the tomatoes, seasonings, lemon juice, hot sauce and Worcestershire sauce to the pan and stir well. Add the shrimp back to the pan and toss to coat.
Grits:
Ingredients
• 2 cups water
• 1 1/4 cups milk
• 1 teaspoon salt
• 1 cup quick cooking grits (not instant)
• 1/4 cup (1/2 stick) butter
Directions
In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Stir in the butter.
To serve mound the grits in the center of a plate and pour the shrimp and sauce over them. Sprinkle with more scallions if you wish.
