Shrimp & Grits Recipe

1. Toast and cook grits

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the grits and toast, stirring, for 1–2 minutes until they smell nutty. This step improves flavor and prevents clumping.

2. Gradually whisk in 4 cups chicken stock and 1 cup whole milk. Bring to a gentle simmer, reduce heat to low, cover partially, and cook, stirring frequently, for 20–25 minutes until thick and creamy (cooking time may vary by grits). If mixture thickens too quickly, add up to 1/2 cup additional stock or milk to reach desired consistency.

3. While grits are finishing, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant; add roasted red pepper (chopped) and stir 1 minute to warm. Fold pepper and garlic into the cooked grits along with crumbled feta, lemon zest, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally.

4. Place a medium skillet over medium heat. Add the diced tasso and cook, stirring occasionally, until fat renders and pieces brown, about 4–6 minutes. If pan becomes very dry, add 1 tablespoon butter to help brown.

5. Add 1 tablespoon butter to the pan with the browned tasso. Add the chopped onion, celery, and green pepper (the classic trinity) and sauté until soft and translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds more.

6. Sprinkle 2 tablespoons flour over the mixture and stir to coat, cooking 1–2 minutes to remove raw flour taste and to form a roux with the rendered fat. Slowly whisk in 1.5 cups chicken stock, scraping up browned bits. Bring to a simmer and cook until the gravy thickens, 3–5 minutes.

7. Stir in 1/4 cup heavy cream, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Simmer 1–2 minutes to marry flavors. Reduce heat to low and keep warm. Taste and adjust seasoning—if too salty from tasso, add a splash more stock or cream.

8. Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice. Let sit 5–10 minutes to marinate briefly.

9. Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add a thin film of oil if needed. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–130°F). Avoid overcooking. Remove from pan and tent loosely with foil to keep warm.

10. Spoon 3/4 cup warm roasted pepper & feta grits into each shallow bowl or plate to form a base (adjust quantity to preferred portion).

11. Ladle 1/3–1/2 cup of warm tasso gravy over the grits, creating a small well in the center.

12. Arrange 6 cooked shrimp over each portion of grits and gravy.

13. Dust each plate lightly with 1/4 teaspoon espelette pepper (or smoked paprika) and sprinkle with extra crumbled feta and chopped chives or parsley. Serve with lemon wedges on the side for squeezing.

14. Serve immediately while hot.