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- Chef Floyd
- Thursday, May 02
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Indulge in the quintessential flavors of the American South with this Low-Country Shrimp and Grits recipe. Experience the perfect harmony of creamy grits, succulent shrimp, and vibrant spices in every bite.
Print Recipe, Here.
Ingredients
- 4oz Country Ham, Julienned
- 4 Oz Kielbasa Sausage
- 2 tablespoons Butter
- 20 Shrimp, peeled and deveined
- 1 Tsp Minced Garlic
- 2 Tsp Cajun Spice
- 1 Cup diced fresh tomatoes
- 1 Cup Chopped green onion
- 3 Oz Shrimp Stock (recipe below)
Shrimp Stock
Yields: 4 cups
- 4 cups Shrimp Shells
- 1/2 cup Olive Oil
- 1 cup diced onions
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 Tsp fennel seed
- 1 cup diced fresh tomato
- 2 Tablespoon garlic
Creamy Grits
Serves 4
- 3 1/2 cups water
- 1/2 Tsp salt
- 2 tablespoons butter
- 1 cup stone-ground grits
- 1/4 cup heavy cream
Directions
- In a skillet over medium-low heat, brown ham and kielbasa with 1 Tbsp. butter. Add shrimp, garlic and Cajun spice, and sauté without burning the spice, about 2 minutes. Add tomatoes and green onions, and continue to sauté until tomatoes render some juice. Moisten with shrimp stock; bring to a bubble (not a boil). Finish by adding remaining tablespoon of butter.
- Shrimp Stock- in a 2-gallon pot, toast the shrimp shells in olive oil until pink and fragrant. Add onions, carrots, celery, and fennel seed. Cook, without burning, until vegetables relax and give up some rigidity. Add Tomatoes and Garlic, and cook for 5 minutes. Add water, and bring to a boil, skim and simmer for 30 minutes. Strain through a fine strainer.
- Creamy grits- In a saucepan, bring water, salt, and 1 tablespoon butter to a boil. Stir in grits. Reduce heat to low. Cook, covered, stirring occasionally, until grits are thick and creamy, about 40 minutes. Remove from heat, and stir in cream and remaining butter. Keep Warm until ready to serve.