CLASSIC SOUTHERN SHRIMP AND GRITS
Serves 4
INGREDIENTS
For the Grits
3 cups 2% milk
1 cup water
1/2 teaspoon kosher salt and freshly ground black pepper to taste
1 cup stone-ground grits
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
For the Shrimp
24 large fresh Gulf shrimp, peeled and deveined with the tails left on, save the shells to create a shrimp stock
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely minced
One 28-ounce can whole tomatoes, coarsely chopped, juice reserved
3 bay leaves
1 pinch ground cayenne pepper or to taste
Juice from 1/2 lemon
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon unsalted butter
Directions:
For the grits: In a medium saucepan, bring the water and milk for the grits to a gentle boil. Whisk in the grits. Add the salt and pepper. Bring to a boil. Reduce to simmer and whisk the grits often to prevent sticking. Cook for 20-30 minutes or until the grits are soft and to a consistency you like. When the grits have thickened, stir in the cheese and butter and put a lid on the pot.
For the Shrimp: Add all the shrimp peel to a pot and cover with cool water. Bring to a boil over high heat. Reduce the heat to medium. Cook until the liquid is reduced by half. Allow to cool. Strain the shells and reserve the stock.
Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium high heat.
Add the onions and cook until soft and translucent, 2 to 3 minutes, stirring frequently. Add the garlic and cook about a minute.
Stir in the tomatoes with half their juice; add the bay leaves and cayenne and bring to a boil. Reduce the heat and simmer until the mixture is reduced and slightly thickened, about 10 minutes.
Return the heat under the tomatoes to medium high and add1/2 cup of the reserved shrimp stock and a bit more of the tomato juice, if desired. Once it is bubbling, add the shrimp and cook until the shrimp are pink and firm, approximately 5-6 minutes.
Remove the shrimp to a plate. Stir in the lemon juice into sauce. Taste and adjust for seasoning with salt and pepper. Add the final tablespoon butter and stir. Remove from heat and add the parsley. Return the shrimp to the sauce.
To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and sauce. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.