gulf coast shrimp and grits
These are the shrimp and grits served at the True Midtown Kitchen in Mobile, AL.
prep time
40 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- GRITS:
- 1 1/2 cups milk
- 1/4 cup unsalted butter
- 1 1/2 cups uncooked quick-cooking grits
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 3 - shallots, minced
- 3/4 cup dry white wine
- 1/2 cup parmesan cheese, freshly grated
- 2 tablespoons fresh chives, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- SHRIMP SAUCE
- 30 - unpeeled, jumbo raw shrimp (21/25 count)
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup extra=virgin olive oil, divided
- 3 cloves garlic, chopped
- 1 tablespoon shallots, minced
- 1 pint cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons capers, drained
- 1/4 teaspoon ground red pepper
- 1 dash hot sauce
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon fresh chives, chopped
How To Make gulf coast shrimp and grits
-
Step 1Prepare Grits: Preheat oven to 350°. Brink milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until the grits are creamy, whisking every 15 minutes.
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Step 2Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and saute 3 1/2 minutes or until the shallots are translucent.
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Step 3Add wine, stirring to loosen particles from the bottom of the skillet. Cook, stirring often, 4 minutes or until the liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and the next 3 ingredients.
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Step 4Prepare Shrimp Sauce: Peel shrimp and devein. Sprinkle shrimp with 1/8 teaspoon each salt and pepper.
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Step 5Cook shrimp, in 2 batches, in 2 tablespoons hot oil in a large skillet over medium-high heat for 2 minutes on each sidem or just until the shrimp turns pink and forms a "C". Remove shrimp from the skillet.
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Step 6Saute 3 garlic cloves and 1 tablespoon minced shallots in the remaining 2 tablespoons hot oil in the skillet over medium-high heat for 1 minute. Add tomatoes and the next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until the tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 tablespoons butter. Serve over grits with chives.
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