Sg Signature Shrimp & Grits Recipe

Cook grits

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp salt. Slowly whisk in 1 cup coarse ground corn grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes (adjust time per package).

Finish with butter and cheese

When grits are creamy and cooked, stir in 2 tbs unsalted butter, 1 cup shredded aged Gouda, 1 tsp black pepper, and 1 tbs minced chives (optional). Keep warm on the lowest heat, stirring occasionally.

Pat 12 large shrimp dry. In a bowl toss with 1 tbs olive oil, 2 tsp minced garlic, 1 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Heat a skillet over medium-high heat until hot. Add the shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Squeeze 1 tbs fresh lemon juice over shrimp, remove from pan and set aside, keeping warm.

In the same skillet over medium heat melt 1 tbs unsalted butter. Add 1 tbs minced shallot and 1 tsp minced garlic; sauté briefly until fragrant and translucent, about 1–2 minutes, without browning.

Add 0.25 cup dry sherry to deglaze the pan, scraping any browned bits. Let it reduce by half, 1–2 minutes.

Stir in 0.5 cup chicken or seafood stock and simmer 2 minutes. Whisk in 0.5 cup heavy cream and 0.5 tsp Dijon mustard. Reduce heat to low and simmer gently until slightly thickened, about 3–4 minutes. Season with 0.5 tsp salt and 0.25 tsp black pepper. If sauce becomes too thick, thin with a splash of stock or water. Keep warm.

Return cooked shrimp to the sauce just to heat through for 30–60 seconds, then remove shrimp to keep texture firm (optional: reserve a few shrimp for garnish and spoon sauce over remaining shrimp).

In a small saucepan combine 3 tbs extra virgin olive oil, 1 tbs thinly sliced garlic, 0.25 tsp red pepper flakes and 0.125 tsp salt. Warm over low heat until garlic is fragrant and just turning golden (do not burn), about 2–3 minutes. Remove from heat and let infuse for 2 minutes. Strain if desired and keep warm.

In a small bowl combine 1 cup diced seeded tomatoes, 2 tsp very finely diced red onion, 1 tbs chopped basil, 1 tsp olive oil, 0.5 tsp red wine vinegar, 0.25 tsp salt and 0.125 tsp black pepper. Stir and let sit at room temperature for 10 minutes to meld flavors.

Preheat broiler or oven to 425°F (220°C). Mix 2 tbs softened butter with 1 tsp minced garlic, 1 tsp chopped parsley and 0.125 tsp salt. Spread butter on 6 pieces of baguette. Arrange on a baking sheet and broil or toast in oven until golden and crisp, about 2–4 minutes—watch closely to avoid burning.

Divide warm Gouda corn grits between 2 shallow bowls (about 1/2 cup cooked grits per serving base or more for a generous portion).

Arrange 6 shrimp atop the grits in each bowl (or place a nest of shrimp in the center). Spoon 2–3 tablespoons of the sherry cream sauce over the shrimp and grits.

Spoon a tablespoon or two of tomato bruschetta beside or on top of the shrimp for brightness.

Drizzle about 1/2 tablespoon per bowl of the garlic oil over the dish, focusing on the shrimp and grits to add aromatic finish.

Place 3 garlic toast points alongside each bowl. Garnish with microgreens or extra basil and serve with a lemon wedge to squeeze over shrimp if desired.