Shrimp and Grits

If you love shrimp and are looking for a new way to eat them, I have the recipe for you.  Grits aren't that popular in California but people familiar with Southern cooking know they make a versatile side dish, going equally well with breakfast or dinner.  Here the grits serve as a velvety base for sauteed shrimp smothered with a spicy gravy.  Serves 4.

Grits:
3 1/2 cups water
3/4 teaspoon salt
3/4 cup quick cooking grits (the brand I use is Albers)
1 tablespoon butter

Bring 3 cups of the water and salt to a boil.  While stirring, mix in the grits and adjust heat to low.  Keep stirring until grits come together, cover and let sit for 5-6 minutes.  After this point, alternate stirring and adding the rest of the water a little at a time.  This step should take another 5-6 minutes. Finish with butter. The grits should be glossy, creamy and be the texture of risotto or loose mashed potatoes. 

Shrimp:
1 lb medium-large shrimp (26-30 count), peeled and cleaned
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper
2 tablespoons bacon fat (substitute butter or olive oil, if desired)
1 tablespoon minced garlic
1/4 cup wine or chicken stock

Combine Cajun seasoning, paprika, oregano, salt and pepper and sprinkle over both sides of the shrimp.  Heat fat over medium heat in a 12" skillet (preferably cast iron).  Add the shrimp and garlic and cook about 1 1/2 minutes per side.  Add the wine or stock to plump the shrimp and help de-glaze the pan.  Remove the shrimp and keep warm.

Gravy:
2 tablespoons butter, softened
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup half and half
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Salt and pepper

Mix the butter and flour together in a small bowl until all the flour grains are covered by the butter.  Over medium heat, add this mixture to the pan drippings, stirring with a whisk or wooden spoon.  Keep stirring until you have a thick paste the color of peanut butter.  This step cooks the flour and ensures the gravy will be smooth.  Don't rush it, it will take around 4-6 minutes.  Raise heat to medium and slowly whisk in stock and half and half.  Bring to a boil, reduce heat to low and cook until thick and bubbly.  Mix in Worcestershire sauce and Tabasco.  Adjust seasonings with salt and pepper.


To serve, place heaping spoonfuls of grits into large bowls, top with shrimp and gravy.  You can easily round this out by serving with a vibrant green vegetable like broccoli, asparagus or even swiss chard.  Enjoy!