Southern-Style Shrimp & Grits
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Southern
Author:
Chef Jason
Servings
2-3
Prep Time
60 minutes
Cook Time
20 minutes
Hey everyone, Chef Jason here! Dive into the rich flavors of the South with my Southern-Style Shrimp & Grits, a comforting classic that's perfect for any occasion. This dish features creamy stone-ground grits infused with S&P Seasoning, topped with succulent shrimp cooked in a savory beer and shallot sauce. The grits are made with a blend of chicken broth, milk, and artisanal cheese, finished with a touch of mascarpone for extra creaminess. The shrimp are sautéed to perfection and served with a luxurious truffle carpaccio, bringing a gourmet twist to this Southern favorite. Serve it up with a garnish of fresh chives for a dish that's sure to impress. Enjoy! 🍤🍚🧀
Ingredients
- 3 ounces (about ½ cup) stone ground grits
- 2 cups chicken broth
- 1 cup milk
-
S&P Seasoning
- 1 shallot
- 1 ounce semi-hard artisanal cheese
- 1 bunch chives
- ½ pound shrimp
- 6 tablespoons butter
- ¼ cup mascarpone
- 1 jar Truffle Carpaccio
- 2 tablespoons cream
MISE EN PLACE 🔪
- Cutting board
- Knife
- 1 cup measure
- Large saute pan
- Fine mesh strainer
- Cheese grater/microplane
- 2 quart pot
- Whisk
- Tongs
- Paper towel
- 1 cup light beer
Directions
PREP 🥒
Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear.
Place the rinsed grits in a 2 quart pot. Add 1 cup of the chicken broth, 1 cup of milk and a pinch of S&P Seasoning.
- Place pot over medium heat and bring to a simmer, whisking from time to time.
- Reduce the heat to low, cover halfway with a lid, and cook, for 45 minutes, whisking occasionally to prevent sticking.
- Peel and slice the shallot.
- Grate the semi-hard cheese.
- Thinly slice the chives and cover with a damp paper towel.
- Peel the shrimp, leaving tails on. Place on a paper towel-lined plate and refrigerate until ready to cook.
HOW TO COOK 🍳
Heat a large saute pan over medium-high heat. Add 4 tablespoons of the butter and heat until foamy.
Season the shrimp with S&P Seasoning.
- Add the shrimp to the butter and cook for 1-2 minutes on each side.
- Transfer the cooked shrimp to a plate to rest.
- In the same pan, add the sliced shallots and saute over medium heat until soft.
- Add one cup of beer and 1 cup of chicken stock. Turn the heat up to high.
Reduce until emulsified. Season with S&P Seasoning to taste.
- Add the Truffle Carpaccio to the pan and keep warm until you’re ready to plate.
To finish the grits, stir in the remaining 2 tablespoons of butter, mascarpone, cream, and the grated cheese. Adjust the seasoning with S&P Seasoning to taste.
- Place your shrimp back in the pan and toss with the sauce until hot. Plate over the grits, then garnish with the chives. Give up on trying to contain your excitement and dig in, Chef!