Shrimp and Grits Recipe
This recipe is without a doubt one of my favorite appetizers! Based on an American classic, I added a touch of Italian and French (and a touch of Vermouth!) and it came out delicious and the Best Shrimp and Grits I have ever had!
Recipe Video
Recipe Ingredients
For the Shrimp:
- 5 to 5 Shrimp approx. cut in half lengthwise per person depending on their size
- 1 tablespoon Garlic Olive Oil
- 2 tablespoons Shallots chopped
- 8 Scallions cut into ¼ inch slices, light green and white separated from the dark green
- 1 cup Tomatoes diced
- 2 tablespoons Garlic chopped
- 2 to 3 ounces White Vermouth or Dry Cherry or Chicken Stock
- 2 tablespoons Parsley chopped
- 2 to 3 ounces Butter
- Adjust Salt and Pepper to taste
For the Cornmeal:
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 1 cup Onion finely minced
- 2 cups Chicken Stock
- 1 cup Stone Ground Cornmeal
- 1 cup frozen Corn
- 3 whole Eggs
- 1 tablespoon Garlic finely chopped or 3 Garlic Cloves
- 1 cup Buttermilk
- 2 to 3 ounces approx. Cheddar Cheese grated
- 2 to 3 ounces approx. Reggiano Parmesan grated
- 2 ounces approx. Goat Cheese
- Salt and Pepper to taste
Recipe Instructions
For the Shrimp:
- In a sauté pan, heat the olive oil when hot, add the shallots after a couple minutes add the shrimp and cook them for a few minutes. Add the tomatoes, scallions’ white and green part, vermouth garlic and parsley and green scallion. Cook for a few short minutes until shrimp are cooked and not translucent.
For the Cornmeal:
- In a saucepan, heat some butter and olive oil and when hot sauté the onion until translucent. Add the chicken stock when hot add the cornmeal slowly to incorporate. Using a wooden spoon, mix until it comes to a boil. Immediately reduce the heat to a very low heat and keep mixing, scraping the sides and bottom, to avoid sticking or burning.
- In your food processor or a blender, add the corn and eggs, garlic, eggs and blend until smooth but still a bit chunky. Add the corn mixture to the cornmeal pot and cook it slowly while you keep mixing to make sure it does not attach in the bottom of the pot. Add the cheeses and mix well. Cook for about 10 minutes at low heat until the polenta start to thicken. Adjust seasoning with salt and pepper.
