Melissa Ann Barton
Mod Squad Martha
Garlic Shrimp and Herb and Vidalia-Infused Three-Cheese Grits
“My momma was my biggest cheerleader, and she loved hanging out with me while I cooked, just like I did her as a kid. She went to a private girls’ school in the South during the late 1940s where grits were an accompaniment to every meal. She discovered that she loved grits and loved shrimp but did not like ‘the creamy, heavy gravy’ that was poured over shrimp and grits. I wanted to make a version she would love. My momma taught me to cook with alcohol, citrus and lots of herbs and she made use of lots of Vidalia onions. She taught me early on to buy good ingredients and know where my food came from. It all came together, and she always got excited when my clients would request my shrimp and grits. I loved knowing she had a hand in it! My momma gave me so many gifts … time, love and faith topping that.”
- 1 cup Geechie Boy Stone Ground Grits
- 4 cups Charleston Chen Stock or Chicken Broth
- 3 tablespoons unsalted butter
- 1 medium Vidalia onion chopped
- 2 sprigs each of basil, chives, rosemary and thyme
- ½ cup whole milk or half and half
- 2 tablespoons chopped mixed herbs - basil, chives, rosemary and thyme
- ¼ cup each of grated Gruyere, smoked Gouda and manchego cheeses
- Sea salt and black pepper
- ¼ cup minced garlic
- ¼ cup olive oil
- 3 tablespoons butter, melted
- 2 teaspoons Holy Basil Leaves (found in International markets or specialty Grocers), 2 teaspoons red pepper flakes can be substituted for Holy Basil leaves
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- Dash of sea salt and black pepper
- 1 ½ pounds raw, unpeeled shrimp
- ¼ cup white wine
- ¼ cup key lime juice
- Bring chicken stock and Vidalia to a boil. Remove from heat.
- Add 2 tablespoons butter and herb sprigs. Cover and let steep for 1 hour.
- Discard sprigs and return to a boil over medium high heat and whisk in grits.
- Reduce heat to low and cook until creamy, about 50 minutes, stirring frequently.
- Add ¼ cup milk and stir until completely absorbed.
- Remove from heat and add herbs, all cheeses, remaining butter.
- Season with salt and pepper.
- Cover and set aside.
- Combine first 7 ingredients in large bowl. Add shrimp and toss. Cover and refrigerate for 90 minutes.
- Remove shrimp from marinade and peel.
- Heat large skillet over medium high heat and add enough of the chilled marinade to sauté shrimp. Cook shrimp until pink, about 4 minutes.
- Place shrimp in bowl and keep warm.
- Add remaining marinade, Key Lime juice and return to a boil. Add wine and shrimp and cook for 1 minute.
- Pour shrimp and marinade over cheese grits and serve.