Shrimp and grits my way

Posted by Dana McMahan on May 11, 2008

I recently discovered I like grits on a trip down South, and came home determined to add them to our repertoire. Living in Kentucky I'm maybe a little north of the grits belt, so I wasn't sure if I could find proper old-fashioned (stone ground) grits around here. Luckily Weisenberger Mill -- about an hour away from me -- makes good grits, so I got started with a bag of theirs.

As this is our first attempt, we followed the Joy of Cooking Low Country Cream Style grits recipe pretty closely. Our only modification was to simmer our shrimp shells in some water to use where the recipe calls for 3/4 cup water or broth, and to adjust the timing.

We decided to top the grits with some caramelized pearl onions to add some sweetness to the rich creaminess, and we fried the shrimp in a panko crust to add some crunch. It was definitely a success.

Here's how to make your own: (Note - this makes a LOT of grits, so either cut it in half or plan for grit cakes later)

Grits

Bring to boil in a heavy bottomed saucepan:

3 cups water
3 Tbsp butter
1/2 tsp salt

Stir in:

3/4 cup old fashioned (not instant!) grits

Return to a boil then reduce heat to medium low and simmer, stirring occasionally, until most of the water is absorbed and the grits are very thick - about 10 minutes.

Add:
3/4 cup water (or shrimp stock if you peel your own shrimp -- just simmer the shells for about 10 minutes in a cup and a half of water)

Simmer until most liquid is absorbed, 10-15 minutes

Stir in (one half cup at a time)

1 to 2 cups milk, cream or half and half (we used about 1 1/2 cup cream)

Cook until the grits are soft but not runny, from 30 - 60 minutes. Stir from time to time.

Meanwhile, cook a bag of frozen pearl onions in a heavy-bottom saucepan with 3 Tbsp butter and 3Tbs sugar on medium heat. Stir occasionally, cooking until caramelized (up to an hour).

Also meanwhile, peel and devein 8 jumbo shrimp.

For the frying batter

Whisk together
1 egg yolk
2 Tbsp cool water
Place in large shallow bowl

Add 1/4 cup flour with 1/4 tsp each cayenne, salt and pepper to another large shallow bowl

In another bowl, add 3/4 cup panko bread crumbs

Dredge shrimp in flour, tap off excess flour
Dip in egg
Coat in panko

Heat 2-3 inches canola oil in large heavy pan. Cook shrimp on medium/high heat 3-4 minutes.

Blot on paper towels.

To serve, ladle grits in a shallow bowl, top with caramelized onions and 4 shrimp. If you have a good thick aged balsamic vinegar, drizzle a little of that over the dish (don't use the liquid kind from the grocery store).

This served two with a lot of grits and a little onion left over.

TAGS: Grits, Pearl Onions, Shrimp
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