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Shrimp and Grits
[Photograph: Carrie Vasios]
This classic Southern dish is a base of creamy cheese grits topped with shrimp and spinach in a light sauce.
Adapted from Southern Living.
About This Recipe
| Yield: | serves 4 |
| Active time: | 35 minutes |
| Total time: | 35 minutes |
| This recipe appears in: | Serious Entertaining: Southern Comfort |
Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 1 cup quick-cooking grits or polenta
- 1/2 cup grated Parmesan cheese
- 32 medium shrimp (about 1 1/2 pounds), peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 1/4 cups chicken broth
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 5 scallions, white and light green parts finely chopped (about 3/4 cup)
- 1 tablespoon juice from 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Tabasco sauce
- 5 ounces baby spinach (about 2 loosely packed quarts)
Procedures
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1
In a medium saucepan, bring water to a boil. Add salt, then grits and cook, stirring frequently, until thick, about 10 minutes. Stir in cheese. Keep warm.
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2
In a large saucepan, heat olive oil over medium high heat until shimmering. Season shrimp with salt and pepper, add to pan, and saute until cooked through, about 1 minute per side. Remove shrimp with a slotted spoon and set aside.
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3
Whisk flour into pan and cook, stirring constantly, until pale golden, about 1 minute. Whisk in chicken broth, garlic, scallions, salt, pepper, and hot sauce. Cook until slightly reduced, about 3 minutes. Add shrimp and spinach to pan and cook until spinach is wilted.
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4
Place grits on every plate and top with shrimp, spinach, and sauce.
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