Petite Shrimp N' Grits Recipe

Toast and simmer

Bring 2.5 cups water and 0.5 cup milk to a gentle boil in a medium saucepan. Stir in 1 cup grits slowly to avoid lumps. Reduce heat to low, cover slightly ajar, and simmer, stirring frequently, until thick and tender, 20–25 minutes (follow package time if different).

Finish grits

When grits are creamy and the grains are tender, stir in 2 tbs butter, 0.75 cup shredded pepper jack, 1 tsp kosher salt and 0.5 tsp black pepper. If too thick, add up to 2–4 tbs hot water or milk to reach a creamy consistency. Keep warm on lowest heat, stirring occasionally.

Pat 10 shrimp dry. Toss with 1 tsp Cajun seasoning, 0.5 tsp smoked paprika, 1 tbs olive oil and 1 tbs lemon juice. Let sit 5 minutes while making the gravy.

Heat a 10-inch skillet over medium-high heat. Add a small drizzle of oil if needed. Sear shrimp 1–1.5 minutes per side until opaque and just cooked through. Remove shrimp to a plate and keep warm. Reserve any browned bits in the pan for the gravy.

In the same skillet over medium heat, add 2 tbs butter. Add 3 oz diced tasso ham and sauté 2–3 minutes until it renders fat and begins to brown.

Add 0.5 small diced yellow onion, 0.25 each diced green and red bell pepper and 1 tsp minced garlic. Sauté 3–4 minutes until vegetables are softened and translucent.

Stir in 2 tbs flour and cook 1–2 minutes, stirring constantly, to make a blond roux and cook out the raw flour taste.

Slowly whisk in 1 cup low-sodium chicken stock until smooth, scraping any brown bits from the pan. Add 0.5 cup half-and-half, 1 tsp tomato paste, 0.5 tsp Worcestershire sauce and 0.25 tsp hot sauce. Bring to a gentle simmer until the gravy thickens, about 3–5 minutes.

Stir in 2 oz chopped cooked lobster meat, 0.25 tsp smoked paprika, 0.125 tsp cayenne, 0.5 tsp kosher salt and 0.25 tsp black pepper. Simmer 1–2 minutes just to heat the lobster through and integrate flavors. Taste and adjust seasoning.

Stir in 1 tbs chopped fresh parsley. If gravy becomes too thick, thin with up to 2 tbs additional stock or water.

Divide the pepper jack grits between two small plates or shallow bowls (about 0.5 cup cooked grits per serving for petite portions).

Top each portion of grits with half the cooked shrimp (5 shrimp) arranged attractively.

Ladle the warm lobster-tasso ham gravy over shrimp and grits, distributing lobster and tasso pieces evenly.

Garnish with sliced green onions, a sprinkle of chopped parsley if desired, and a lemon wedge on the side. Serve immediately.