Shrimp Grits Recipe
ham, peppers, caramelized onions, tomato, stone ground grits ham, gruyere, béchamel, fried egg
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Ingredients
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Grits
Béchamel
Shrimp & Mix-ins
Garnish / Finish
Method
Grits
- 1
- 2
- 3
Finish grits with butter and cheese
Remove from heat and stir in 2 tbs unsalted butter, 3/4 cup grated Gruyère and 1/2 tsp black pepper. Taste and adjust salt. Keep covered and warm while preparing the rest.
Béchamel
- 4
Make roux
In a small saucepan over medium heat melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until the mixture is bubbly and pale (do not brown).
- 5
Add milk and season
Slowly whisk in 1.5 cups whole milk, bringing the sauce to a gentle simmer. Whisk until smooth and thickened, about 3–5 minutes. Season with 1/2 tsp salt, 1/8 tsp nutmeg and 1/8 tsp white pepper. Remove from heat and hold warm.
- 6
Combine with grits
When ready to assemble, stir the béchamel into the cooked grits a few tablespoons at a time until you reach a luxuriously creamy texture (use as much as desired, about 1/2–3/4 cup).
Shrimp & Mix-ins
- 7
Caramelize onions
Heat 1 tbs olive oil in a large skillet over medium-low heat. Add 1 cup thinly sliced yellow onion with a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized, about 18–22 minutes. If onions begin to stick, add a tablespoon of water to deglaze.
- 8
- 9
Add tomato and garlic
Stir in 1 cup seeded diced tomato and 2 cloves minced garlic. Cook 2–3 minutes until tomatoes soften and release juices; season with 1/2 tsp salt, 1/4 tsp cayenne and 1/2 tsp paprika.
- 10
Cook shrimp
Push the mix-ins to one side of the skillet. Add the cleaned shrimp (1 lb) in a single layer to the cleared side. Sprinkle a light pinch of salt and sear 1–2 minutes per side until pink and opaque (total 3–4 minutes depending on size). Stir shrimp into the pepper/ham mixture, squeeze 1 tbs fresh lemon juice over the pan, and remove from heat. Stir in 2 tbs chopped parsley.
Eggs & Finish
- 11
- 12
Assemble the bowls
Spoon warm cheesy grits into two shallow bowls (about half the batch each). Stir béchamel into the grits first if not already combined. Top each bowl with equal portions of the shrimp, ham, peppers and tomato mixture. Sprinkle an extra 2 tbsp (about 1/4 cup) grated Gruyère over the hot mixture so it melts slightly.
- 13
