Shrimp & Grits With Creamed Leeks Recipe

BREAKFAST FAVORITES

1. 1

   Rinse and trim the leeks; thinly slice the white and pale green portions. In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add the leeks and 2 minced garlic cloves, and cook, stirring often, until very soft and translucent, about 6-8 minutes. Season with 0.5 teaspoon salt for leeks and 0.25 teaspoon white pepper; set aside.

2. 2

   To make the creamed leeks, sprinkle 2 tablespoons all-purpose flour over the leek mixture and cook 1-2 minutes to form a light roux. Whisk in 1 cup heavy cream and 1 cup whole milk; simmer until thickened, about 4-6 minutes. Stir in 0.25 cup grated Parmesan if using, then taste and adjust seasoning with salt if needed.

3. 3

   Make the grits: In a medium saucepan, bring 4 cups water to a boil with 0.5 teaspoon salt. Whisk in 1 cup stone-ground grits slowly, reduce heat to low, and simmer, stirring frequently, until creamy and thick, about 25 minutes. Stir in 1 tablespoon butter and 0.5 cup shredded cheddar until melted and smooth.

4. 4

   Prepare the shrimp: Pat shrimp dry and season with 0.5 teaspoon paprika, 0.25 teaspoon cayenne (optional), and additional salt to taste. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 tablespoon butter; when melted, add the shrimp in a single layer and cook 2-3 minutes per side until pink and just cooked through. Remove from heat and finish with 1 tablespoon lemon juice.

5. 5

   Plate and serve: Spoon a bed of creamed leeks on each plate, followed by a generous scoop of cheddar-studded grits. Top with the pan-seared shrimp and a drizzle of any pan sauce. Garnish with chopped green onions and serve in true San Francisco style.