Gulf Shrimp and Grits

Main Course

Makes 4 Servings

Courtesy of Chef Justin Devillier, La Petite Grocery, New Orleans, LA

Ingredients:

Shrimp

1/4 cup raw smoked bacon, chopped
2 large shallots, minced
2 cloves garlic, thinly sliced
1/2 cup dry white wine
20 jumbo Gulf shrimp (10-12 count) peeled and deveined
1/4 cup warm water
1 tablespoon fresh thyme
1/4 cup sliced green onions
1 cup roasted shiitake mushrooms
1/2 stick butter, room temperature

Grits

2 cups water
2 cups whole milk
1 stick salted butter
1½ cups stone ground grits
salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

Method:

Shrimp

Add bacon to a large sauté pan set over medium-high heat and render until crispy, about 6 minutes. Quickly add shallots and garlic. Sweat until vegetables are limp, about 30 seconds. Add wine, shrimp, and water. Cook until shrimp begin to turn pink, about 6 minutes. Add thyme, green onions, mushrooms, and butter. When butter has melted, adjust seasonings and serve over warm grits.

Grits

Bring water, milk and butter to a boil in a medium pot set over medium-high heat. Slowly add grits, stirring constantly. Reduce heat to low, cover, and cook for 90 minutes, stirring occasionally.

Season with salt and pepper and keep warm until ready to serve.