Spicy Shrimp GritsFrom myhusbandcooks 6 years ago
- 6 cup water/chicken stock (g) shopping list
- 2 cup stone ground grits/polenta (g) shopping list
- 1/4 cup grated parmesan (g) shopping list
- 1/4 cup mild cheddar cheese (g) shopping list
- 2 Tbsp. salt (g) shopping list
- 1 lbs. shrimp shopping list
- 3 carrots (chopped) shopping list
- 3 cloves garlic (minced) shopping list
- 2 ribs celery (chopped) shopping list
- 1 shallot (diced) shopping list
- 1 jalapeño (sliced) shopping list
- 1 cup beer (light/wheat) or white wine shopping list
- 3 Tbsp. olive oil shopping list
- 1 Tbsp. fresh cilantro (finely chopped) shopping list
- juice of 1 lime shopping list
- salt shopping list
- pepper shopping list
- 1 tsp. paprika (s) shopping list
- 1/2 tsp. cumin (s) shopping list
- 1/4 tsp. cayenne pepper (s) shopping list
- 1/4 tsp. dry mustard (s) shopping list
- 1/4 tsp. red pepper flake (s) shopping list
- 1 tsp. salt (s) shopping list
How to make it
- (g) used to make grits, (s) used in the spice mix for the shrimp
- In a large pot, add the water/stock and the salt. Bring the water to a boil.
- Turn down the heat to medium or medium low. Add the grits and whisky regularly. Cook for 5-10 min. You are look for a creamy consistency.
- Turn down the heat to a simmer. Add the cheese and whisk until integrated. Cover until ready to serve.
- In a medium-sized pot over high heat, add the olive oil. Once the olive oil is hot enough to shimmer (about 30 seconds), add the carrots, celery, shallots, and jalapeño. After about 3 min, turn down the heat to medium and add the garlic. Cook for another 2-3 min while stirring regularly.
- Add the spice mix, and cook for another 2-3 min. You are trying to toast the spices. Be careful not to let them burn. By the end of this period, the shallot should be nearly transparent and the other vegetables should be soft.
- Add the beer or wine. Turn up the heat to bring to a boil.
- NOTE: I’ve made shrimp with both beer and wine. My recommendation is that you choose a beer that is light in color and flavor. My preferences are towards a wheat beer like a hefeweizen or a pilsner—something light and refreshing. As for wine, my preference is towards a chardonnay on the dry side. Experiment or use what you have on hand. I also suspect if you don’t use alcohol, a chicken stock will serve the purpose of the dish as well.
- Add the cilantro, lime juice and shrimp. Stir until the shrimp are integrated. The shrimp should already begin to turn pink. Turn down the heat to medium low, cover the pot with a lid and let cook for 5 min or until the shrimp are done.
- NOTE: I peel my shrimp before cooking. I like this being a one bowl dish, and I can take care of the mess of the shells before cooking. However, I can see an argument that leaving the shells on the shrimp will likely protect the meat better and leave it more tender. I think this is a choice you can make.
- Turn off the heat. Serve the shrimp, including the liquid, over the cheese grits. Salt and pepper to taste. Enjoy!
The Cookmyhusbandcooks Alexandria, VA
The Rating6 people
Delicious dish and very nice instructions, quite thorough, thanks for the post.notyourmomma in South St. Petersburg loved it
I made this once but your recipe sounds even more delicious. I will be trying this one for sure! Thanksldychikita in North Amityville loved it
Although I really don't think that this recipe complies with Dixiediner's ten grits commandments, I can't wait to try this. Well, call me a sinner - such a small cost to pay in return savor such a dish!trev in Bogangar loved it
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