Shrimp and Grits, Ina Garten’s style
Equipment
- Medium Saucepan
- Large Sauté Pan (I used a 9 inch enameled cast iron)
Ingredients
- 6 tbsp unsalted butter (divided into 1 tbsp portions)
- 1 cup quick-cooking grits (found mine in the breakfast aisle)
- 2 cups whole milk
- 2 cups water
- 1 tsp Kosher salt
- fresh ground black pepper
- 1 ½ lbs fresh large shrimp (remove shells and save the shells for the sauce)
- 1 tbsp quality tomato paste (get the tube in the Italian section)
- 2 slices thick-cut bacon, cut into 4 inch pieces (cut long way into 4s and small diced slices going the other way)
- 1 tsp minced garlic
- 2 tbsp all-purpose flour
- 1 tbsp fresh lemon juice
- ½ tsp sriracha
- 4 scallions (thinly sliced)
Instructions
Grits
- Melt 1 TBSP of butter in a medium saucepan over medium heat.
- Add the one cup of grits and toast for 3 minutes, until they start getting color
- Add 2 cups of milk & 2 cups of water, 1 tsp of salt and bring to a boil.
- Lower heat to a simmer and cover and cook for 25 minutes (stir occasionally).
- When done, add another TBSP of butter. 1 tsp of salt and ½ tsp of pepper.
Shrimp
- In a large sauté pan over medium heat, melt 1 TBSP of butter.
- Add the shrimp shells and cook for 5 minutes, or until pink and toasty! You are making the broth.
- Add the tomato paste and stir it with the shells, cook for 1-2 minutes or until starting to dry.
- Add two cups of water and bring to a boil.
- Lower heat, cover and simmer for 5 minutes.
- Drain liquid in a measuring cup and discard shells and anything over 1 ½ cups of broth.
- Clean the sauté pan quick (wipe it out) and heat to medium heat
- Add bacon and cook till crispy (5 minutes)
- Stir in shrimp, garlic, 1 tsp of salt and ½ of pepper and cook for 2 minutes. REMOVE and transfer to a plate.
- Melt 1 TBSP of butter in the pan, whisk in flour and cook for 1 minute.
- ADD stock and bring to a boil while whisking to make sure there are not bumps.
- Reduce to a simmer and cook 5-10 minutes or until thickened into a sauce.
- When thickened, add shrimp and cook for 2 minutes.
- Stir in lemon juice, Sriracha and 1 TBSP of butter.
- Put the grits in a bowl, top with shrimp and sauce, add the scallions and ENJOY.
