Shrimp And Grits Cocktail Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl toss the shrimp with bay seasoning, salt, black pepper, lemon juice, and olive oil until evenly coated. Cover and refrigerate 10–15 minutes while you prepare other components (do not marinate much longer or the lemon will begin to “cook” the shrimp).

Chill or cook

For a chilled shrimp cocktail-style finish: Bring a pot of salted water to a simmer, drop shrimp in for 60–90 seconds until just opaque, then immediately transfer to an ice bath to stop cooking. Drain and refrigerate. For a slightly warm option (recommended if serving immediately): heat a skillet over medium-high, add 1 tsp oil, sear shrimp 1–2 minutes per side until just opaque, then remove and cool to room temperature. Reserve juices for plating if desired.

Make the green cocktail sauce while shrimp chill. Finely chop parsley and green onions and place in a food processor or chop very fine by hand. Add mayonnaise, sour cream, capers, green hot sauce, Worcestershire sauce, lemon zest and juice, salt, and pepper. Pulse to a smooth, bright-green sauce with some texture (about 10–15 pulses). Taste and adjust salt, acid, or heat. Cover and refrigerate until assembly.

Bring water and milk to a gentle boil in a medium saucepan. Slowly whisk in the grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 15–20 minutes (stone-ground may take longer) until creamy and thickened. Stir in butter, grated cheddar, salt, and pepper until melted and smooth. Keep warm; if too thick, whisk in a splash (1–2 tbs) of milk or water to loosen.

Toast the bread slices until golden (in a skillet or toaster). Spread each slice with the 1 tbs room-temperature butter while warm.

To assemble shrimp and grits toasts: Spoon a generous layer (about 2–3 tbs) of warm grits onto each buttered toast. Top each with 3–4 shrimp (depending on size), then drizzle or dollop 1–2 tbs of the green cocktail sauce over the shrimp. Garnish each toast with chopped chives, a few microgreens or baby arugula, and a small squeeze of lemon. Serve chilled or slightly warm on the CHILLED SEAFOOD section as a cocktail-style appetizer.

If serving as an actual chilled tray: arrange cold shrimp around small bowls of green cocktail sauce and spoonfuls of chilled or room-temperature grits on toasted rounds. Keep chilled until service and pass lemon wedges.