Shrimp and grits is a low-country dish that’s been around for a long time. This recipe calls for the grits to be done in the style of polenta or risotto, which makes it much richer. The spiciness of the shrimp, the sweetness of the corn and the richness of the grits go so well together.
Shrimp
2 tablespoons sweet butter
2 tablespoons cooking oil
1/2 cup blackening spice
12 jumbo shrimp
In a large sauté pan, heat butter and oil over mediumhigh heat. Liberally coat shrimp with blackening spice. When pan is hot, add shrimp carefully. Saut’ until cooked through, about 4 minutes.
Grits
1 1/2 cups coarse ground grits
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup water
1/2 cup butter
4 ounces cream cheese
salt and pepper to taste
Bring water, milk, heavy cream and butter to boil and lower heat to medium-low. Slowly sprinkle in the grits, while stirring with a rubber spatula or wooden spoon. Stir continuously so grits do not stick to bottom of pot. Continue stirring until all liquid is absorbed, about 10 to 15 minutes. (If still dry and not soft, add milk.) To finish, stir in cream cheese and salt and pepper to taste.
Corn Sauce
1 cup sweet white corn (cooked)
1 cup heavy cream
1 ounce white wine (Chablis works well)
6 ounces sweet butter, cold and cut into 1-inch cubes
salt and pepper to taste
Bring corn, cream and wine to a boil in a saucepan and simmer for 3 minutes. Remove from heat. Carefully pour into a heat-proof blender and pure’ for a minute or until liquefied. With the blender still running, add the cold butter cubes 1 by 1 until totally incorporated. Strain well and add salt and pepper to taste.
To serve, plate grits in center of plate and fan out shrimp. Sauce the plate with the corn sauce.
