Low Country Shrimp and Grits Recipe
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Category: |
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Ingredients: |
Ingredients: 2 tablespoons plus 1.5 teaspoons olive oil
1 pound large uncooked shrimp, peeled, deveined, and tails removed
1 tablespoon garlic, minced
1/4 pound Spanish chorizo, roughly chopped
1/2 cup roasted red bell pepper, thinly sliced
2 tablespoons Creole Spice (see below)
1/4 cup dry white wine (such as Sauvignon Blanc)
2 lemons, cut in half
2 tablespoons sugar
3 tablespoons cold butter, unsalted
Goat Cheese Grits (see below)
3 tablespoons flat leaf parsley, roughly chopped
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Directions: |
Directions:In a small cast iron skillet, saute the chorizo until it's cooked through and then remove from the skillet, leaving the drippings in the pan.
Heat the olive oil in a large skillet on a high heat. Add the shrimp, garlic, and chorizo and cook for abut 4 minutes or until the shrimp begins to turn a little pink.
Dip lemons in sugar and place them in the the cast iron skillet on a medium heat and cook them until the lemons are caramelized.
Add the bell peppers and creole spice to the pan with the shrimp and cook for about 3 minutes, or until the peppers are heated through. Add the wine and cook for 1 to 2 minutes, just until the shrimp turns pink.
Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits, with the caramelized lemon on the side, top with the warm sauce left in the skillet, and garnish with chopped parsley. |
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Creole Spice |
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Ingredients: |
Ingredients: 1 tablespoon sugar
5 teaspoons sea salt
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
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Directions: |
Directions:Combine the ingredients. Makes 1/4 cup of spice. |
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Goat Cheese Grits |
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Ingredients: |
Ingredients: 1 cup yellow stone ground grits
4 cups water
2 tablespoons unsalted butter
1/3 cup heavy cream
1.5 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup goat cheese
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Directions: |
Directions:Combine water and salt in a stock pot and bring to a boil on a high heat.
Add butter and grits at the same time and stir for a couple of minutes to prevent clumping or sticking.
Bring grits, salt, water, and butter back to a boil. Add heavy cream.
Bring to a boil again, then reduce the heat to low and simmer for 30 to 35 minutes until thick and creamy, stirring occasionally. Add goat cheese and black pepper, and taste for seasonings. |
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