The Recipes Issue
Chef Chad’s Shrimp & Grits
Ingredients
For Grits:
1 cup chicken stock
1 cup whole milk
1 cup grits (Old Fashioned, not 5 Minute)
4 tablespoons butter, divided
1 cup white extra sharp cheddar cheese, shredded
1 cup smoked Gouda cheese, shredded
1 tablespoon salt
2 tablespoons black pepper
For Shrimp:
4 strips of thick cut bacon
1 pound large (21/25) shrimp
Creole seasoning to taste
Old Bay seasoning to taste
2 tablespoons butter
2 tablespoons flour
1 shallot, minced (about ¼ cup)
½ tablespoon garlic, minced
½ shrimp stock (or chicken stock)
1 teaspoon Louisiana Hot Sauce
½ teaspoon lemon juice
Green onions, chopped (for garnish)
Directions
For Grits:
Combine stock, milk and 2 tablespoons butter in a saucepan. Add a pinch of salt. Bring to a boil.
Add grits and whisk until it begins bubbling. Reduce heat. Simmer for 10-15 minutes. Add more milk as needed to maintain smooth, creamy consistency. Whisk regularly.
Remove grits from heat. Add 2 tablespoons butter cut into small pieces. Stir until smooth. Add cheddar and Gouda, and stir to combine.
Season with salt and pepper to taste. (I like a lot of black pepper.)
Add butter, milk or seasoning as needed.
Set aside.
For Shrimp:
Rinse shrimp and pat dry with paper towels. Toss the shrimp with the Creole seasoning and Old Bay until coated. Let rest in the refrigerator for at least 10 minutes.
In a cast-iron skillet over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate. Once cool, chop into small pieces.
Drain all but 2 tablespoons of the bacon grease, leaving enough to coat the bottom of the skillet.
Reheat bacon grease in the skillet. Once hot, sear the shrimp until barely cooked, about 1 minute per side. Remove shrimp from the skillet and set aside.
Make a small amount of blonde roux by melting 2 tablespoons butter in the skillet with the bacon grease. When it’s hot and bubbling, add flour and stir. Continue stirring until the mixture turns light brown.
Add shallot and garlic and sauté until soft, about 3-4 minutes.
Add shrimp, stock and hot sauce to the skillet. Bring to a boil, then reduce heat to low. Simmer for 5 minutes, stirring every few minutes. For a thick sauce, let the sauce reduce by half. If you prefer a thinner sauce, add more stock ¼ cup at a time, or until it reaches the desired consistency.
Remove sauce from the heat and stir in lemon juice.
Place 1 cup of grits in each of 4 bowls. Ladle sauce over grits. Place the shrimp on top. Sprinkle the chopped bacon and green onions on top.
Serve with warm French bread. Enjoy!
