Shrimp & Grits
Sherry Cream Sauce (serves four)
½ cup sherry wine
2/3 cups heavy cream
2/3 cups whole milk
2 tbsp shallots, minced
1 tbsp garlic, minced
1 tbsp tomato paste
1 tsp kosher salt
¼ tsp black pepper
2 tsp cornstarch
½ cup water
½ tsp paprika
Directions: Heat a few tablespoons of oil in a medium sauce pot over medium heat. Add the garlic and shallots and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute. Add the sherry and reduce by half (around 2-3 minutes). When the sherry mixture is reduced by half, add the cream, milk, salt, pepper and paprika. Bring to a light boil. Mix the cornstarch and water together in a mixing bowl. Add the cornstarch “slurry” mixture to the boiling liquid and stir well. Simmer for 3-4 minutes or until thickened.
Grit Cakes
1 cup grits, ground fine
3 cups whole milk
1 ½ cups water
½ pound bacon, medium diced
1 cup cheddar cheese, grated
½ cup green onions, chopped
1 tsp kosher salt
¼ tsp black pepper
Directions: Cook the bacon in a medium sauce pot over medium/high heat until crispy — stirring often. Add the milk, water, salt and pepper. Bring to a boil and whisk in the ground grits. Cook the grits over low heat until thickened (around 5-10 minutes). Stir in the cheese and green onions and remove from heat. Spray a small baking sheet tray with pan spray and pour the grits onto the sheet tray. Place the pan into the fridge to cool completely. After the grits are cooled, cut them into squares. To finish the dish, season 20-30 peeled shrimp with creole blackening seasoning and sauté in a large sauté pan with a small amount of oil. They can also be grilled. Cook the shrimp for 4-5 minutes or until the center of the shrimp are no longer translucent. Heat another non-stick pan over medium heat with a small amount of oil and add the grit “cakes.” Sear on each side for 3 minutes or until golden brown. Top the grit cakes with the shrimp and the hot sherry sauce over the top of the shrimp. Enjoy!
— Recipe courtesy of Catch 27
