I don't need much of an excuse to make another version of shrimp and grits. It's one of my favorite dishes.
But I was really interested in this variation from Nathalie Dupree in Cooking with Les Dames D'Escofier. The recipe is not light, as it features whole milk and heavy cream. Oh, and did I mention the butter and cheese?
Yet, the dish ends up feeling somewhat balanced thanks to a whole heap of arugula. It may seem like way too many greens for one saucepan at first, especially since they aren't added until the very end. But they wilt quickly and end up lending a peppery note to every bite of the dish. Plus, the recipe couldn't be easier to prepare, as everything is cooked in one pot.
- Yield:4 people
- Active time: 30 minutes
- Total time:30 minutes
- 2 cups milk
- 2 cups water
- 1 cup grits, regular or quick (not instant)
- 1 garlic clove, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cut into ½-inch cubes
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound shrimp, peeled
- ½ pound arugula, hard stems removed, leaves chopped
- ½ teaspoon salt
- freshly ground black pepper
Pour milk and water into a large non-stick saucepan. Bring to a simmer over medium heat, and add the grits and garlic. Reduce heat to medium-low, and simmer, whisking occasionally, until mixture is soft and creamy. Add a little bit of the heavy cream to keep it loose, but not runny. I only ended up using half of the recommended amount.
Add the butter, half of the cheese, and the shrimp. Cook, stirring often, until the shrimp are pink, one to two minutes. Fold in the chopped arugula, and turn off the heat. Cover the saucepan and let sit for one minute.
Season with the salt, and add black pepper to taste. Stir again, and divide mixture among four large bowls. Serve with the remaining cheese.