¾ cup grits
¼ tsp salt
6 oz cheddar cheese, grated
3 Tbs butter
4 Tbs Butter
¾ cup small dice onion
½ cup small dice green bell pepper
2 garlic cloves, minced
1 cup diced ripe tomatoes
¼ cup white wine
1 Tbs Spicewalla Gumbo File Sassafras
½ tsp Spicewalla dried thyme leaves
1 Tbs flour
1 lb large fresh raw shrimp, shelled (reserve shells for stock, optional)
½ - 1 cup shrimp stock (you can make your own with the shrimp shells or use chicken stock)
1 Tbs tomato paste
⅓ cup heavy cream
2 tsp worcestershire sauce
2 dashes Tabasco
Salt to taste
2 Tbs chopped fresh parsley
- For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
- For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes, white wine, Spicewalla Gumbo File Sassafras and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle it with flour and stir well.
- Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
- Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.
Shrimp stock: if you’re making your own stock with the shells, add the scraps from the bell pepper and onion to give it more depth of flavor
Grits tip: If your grits are a little more runny than you like them. Put them in the fridge for a few hours or over night, then bring them up to temperature on the stove on med-low heat while whisking a little milk into them. This will give it a more creamy texture and will give the grits a chance to absorb all the liquid to give it a thicker consistency.