Shrimp and Grits

       I have a new co-worker, a traveler from Texas on temporary (hopefully turning permanent) assignment. We went out to eat last week to meet with friends, and I happened to order Shrimp and Grits. She said, "I just don't 'get' grits..." meaning, I suppose, she doesn't understand the attraction.

     Grits improperly prepared are heinous, I will grant her that, like tiny bits of watery rice. However, hot, buttery grits are wonderful, and can be breakfast, or part of a comforting dinner or brunch. My Aunt Maxine made amazing grits and grillades (pronounced gree-yahds, seared steak or veal rounds cooked down in a gravy and served over grits). 

     My sisters are in town, finally able to visit after we have all had our vaccinations against "Covid-19." This past week has been a foodies paradise. We had crabcakes at Peewees, falafel, baba ganoush, and hummus at Falafel King, and Vietnamese bahn mi at Bahn Mi Boys (all highly recommended, and no, I have no stake in any of these establishments other than to see them around for a long time so I may continue to enjoy)!

      Of course, we have also cooked at home. We had a banana bread bake-off (one standard, one with a chai spice streusel, and one with apple and a cream cheese glaze. Chai spice won).

     I also made shrimp and grits. The restaurant used a tomato-based sauce, which is fine, but it reminded me of shrimp creole. Not a bad thing, to be sure, but I make mine from a beurre blanc base. 

     To make the grits, bring to a boil 2 cups chicken stock and 2 cups cream in a large pot. Stir in 1 cup of grits ("old fashioned," not the instant kind) and 1/2 - 1 tsp salt. Reduce heat to low and cook 15-20 minutes more, stirring frequently. You can stop here, and add butter and your favorite cheese. To continue with shrimp and grits, though, skip the cheese. One restaurant made a smoked gouda shrimp and grits, but I thought the strong cheese overpowered the delicate seafood.

                        

                                Shrimp and Grits

2 lbs large (16-20 count) shrimp, peeled and deveined (you can also butterfly them if you want)

1/2 cup chopped onion or shallot

2 cloves garlic, minced

1 tsp fresh thyme, chopped

Creole style seasoning, to taste

1/4 cup white wine

Juice of 1/2 lemon

1 tbsp creole mustard

2 tbsp cream

6 tbsp cold butter

Green onion, chopped

     Season shrimp with creole seasoning, and in a saute pan,  cook the shrimp in a splash of olive oil until pink all over. Remove to a plate for now.

      In the same pan, saute the onion and garlic until translucent and fragrant. Add thyme, mustard, cream, lemon juice, and wine. Stir to combine, and allow the liquid to mostly evaporate. Remove from heat, and stir in butter, one tbsp at a time until incorporated. Taste for seasoning. Return shrimp to sauce and toss to coat. Serve over grits, and garnish with green onion. Serves 4. The recipe can be easily doubled.