Shrimp And Grits Napoleon Recipe

Bring 4 cups water to a boil in a medium saucepan. Add 1 tsp salt.

Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, about 20–25 minutes (follow package for exact time).

Stir in 1 cup whole milk and continue cooking 5 more minutes, stirring so grits are creamy.

Turn off heat and whisk in 3 tbs unsalted butter, 2 oz cream cheese, 1 cup grated sharp cheddar, 0.5 tsp black pepper and 0.5 tsp Cajun seasoning until fully combined and smooth. Keep covered and warm; if needed, add a splash of milk to loosen before serving.

Slice 3 large green tomatoes into 1/2-inch thick rounds. Sprinkle both sides lightly with 1/2 tsp salt and let sit 5 minutes; pat dry with paper towels.

Set up a breading station: bowl with 1 cup flour; bowl with 2 beaten eggs mixed with 1/2 cup buttermilk; bowl with 3/4 cup cornmeal, 1/2 tsp smoked paprika, 1/4 tsp black pepper and a pinch of salt.

Dredge each tomato slice in flour (tap off excess), dip into egg-buttermilk, then coat thoroughly with cornmeal mixture. Press cornmeal to adhere.

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry tomato slices in batches 2–3 minutes per side or until golden brown and crisp. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F) if making ahead.

Pat 1 lb shrimp dry and season with 1 tsp Old Bay or Cajun seasoning, 1/2 tsp salt and 1/4 tsp black pepper.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add 2 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove from pan and toss with 1 tbs lemon juice and chopped parsley. Keep warm.

In the same skillet used for shrimp, reduce heat to medium and add 2 tbs butter. Add 1 finely minced shallot and sauté 2–3 minutes until translucent.

Stir in 1 tsp minced garlic and 1 tbs tomato paste; cook 30–45 seconds to bloom the paste.

Deglaze pan with 1/4 cup dry white wine (or chicken stock), scraping any browned bits; simmer 1–2 minutes to reduce slightly.

Lower heat and stir in 1 cup heavy cream. Add 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/4 tsp salt and 1/4 tsp black pepper. Simmer gently 3–5 minutes until sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning. If sauce is too thick, thin with up to 2 tbs water or stock.

Return cooked shrimp (and any accumulated juices) to the sauce for 30 seconds to warm and coat, then remove from heat.

Place a generous scoop (about 3/4 to 1 cup) of creamy grits at the center of each plate and smooth into a 3–4 inch round. Repeat for each serving.

Stack two fried green tomato slices on top of each grits mound to create the 'Napoleon' tower. (Optional: place a small smear of sauce between slices for adhesion.)

Arrange 6–8 shrimp around the grits and on top of the tomato stack if desired. Spoon 2–3 tbs of Cajun cream sauce over the shrimp and a light drizzle around the plate.

Garnish with chopped parsley, snipped chives, a few microgreens or baby arugula, and serve with lemon wedges for squeezing. Serve hot.