I have been wanting to make shrimp and grits like forever but didn't think hubbs would like it. Well today I did and he loved it!!! After researching recipes all day this is my version based on the heat he could take and the flavors he loves.
For the shrimp stock:
add the shells to a pot with a bay leaf, a slice of lemon and salt and pepper, simmer 10-12 minutes.
For the shrimp:
1 lb shrimp shells reserved
1 roma tomato seeded and diced
1 rib of celery peeled and diced
1 large shallot diced
4 tablespoons olive oil
1/4 cup white wine
juice of 1/2 a lemon
2 tablespoons butter
2 tablespoons flour
1 cup shrimp stock
1 cup water
cayenne, smoked paprika, adobo, salt and pepper to taste
Toss the shrimp with 2 tablespoons of the oil add the remaining oil to a skillet and brown the shrimp nicely on both sides remove from the pan and set aside. Next add the butter, celery and shallot and cook about 5 minutes, deglaze with the wine and lemon juice, add the flour to make a roux, cook over low heat about 3 minutes and then add the shrimp stock and the water simmer on low.
For the grits:
1 cup of slow cooking grits
2 cups shrimp stock
2 cups water
1 cup milk
1 tablespoon of butter to finish
salt and pepper
Add the liquid to a pot with the salt and pepper (to taste as always), bring to a boil whisk in the grits and turn the heat to low, simmer about 15-20 minutes until it's the thickness you like, finish with the butter.
To put it all together, add the shrimp back to the sauce and heat through, add grits to a plate top with the shrimp.
* I garnished with green onion and cilantro
** You can add cheese to the grits if you like
*** Very comforting....