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Gulf Shrimp and Grits

Description

Courtesy of Chef Justin Devillier, La Petite Grocery, New Orleans, LA

Course:
Entrée
Servings:
4
Level:
Intermediate
Occasion:
Year Round / Brunch
  • Prep Time:
    5 mins
  • Cook Time:
    2 hrs
  • Ready In:
    5 mins

Ingredients for Shrimp

  • 1/4 cup raw smoked bacon, chopped
  • 2 large shallots, minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
  • 1/4 cup sliced green onions
  • 1 cup roasted shiitake mushrooms
  • 1/2 stick butter, room temperature

Ingredients

  • 2 cups water
  • 2 cups whole milk
  • 1 stick salted butter
  • 1-1/2 cups stone ground grits
  • salt and freshly ground pepper to taste

Preparation Directions (video)

  1. Add bacon to a 10" Signature Series skillet set over medium-high heat and render until crispy, about 6 minutes. Quickly add shallots and garlic. Sweat until vegetables are limp, about 30 seconds.
  2. Add wine, shrimp, and water. Cook until shrimp begin to turn pink, about 6 minutes.
  3. Add thyme, green onions, mushrooms, and butter. When butter has melted, adjust seasonings and serve over warm grits.

Preparation Directions

  1. Bring water, milk and butter to a boil in a 2 qt. Serving Pot set over medium-high heat.
  2. Slowly add grits, stirring constantly. reduce heat to low, cover, and cook for 90 minutes, stirring occasionally. 
  3. Season with salt and pepper and keep warm until ready to serve.

Suggested Cookware