Shrimp & grits is decidedly Southern, and this recipe for the delicious dish comes to us from our friends at Fort Louise. It’s even been said that even if you think you hate grits, you’ll eat this up by the bowl.
Fort Louise's Shrimp & Grits
- 1 ½ cups coarse ground yellow grits
- 1 qt. cream
- 3 tablespoon pureed chipotle peppers
- 1 cup shredded white cheddar
- 5 shrimp
- 3 mushrooms
- 4 heirloom cherry tomatoes
- 3 pearl onions
- ½ cup white wine
- 2 tablespoon lemon juice
- 1 tablespoon butter
- 2 tablespoon oil
- 1 teaspoon chopped garlic
- 1 tablespoon chopped scallions
For the grits
- Pour 1 quart of cream in a pot and place over low heat.
- Let the cream heat to its boiling point and pour in 1 ½ cups coarse ground yellow grits.
- Stir in 1 cup of shredded white cheddar and 3 tablespoons of pureed chipotle peppers, 3 tablespoons of salt and ½ a tablespoon of black pepper.
- Stir continuously for 3 minutes then turn cut the heat and set aside.
For the shrimp
- Heat a sauté pan on high heat and add about 2 tablespoons of oil.
- Once the oil is hot, throw in about 3 pearl onions cut in half and 5 shrimp.
- Allow to cook for 1 minute and flip the shrimp.
- Add about 4 cherry tomatoes cut in half and 3 mushrooms cut into quarters.
- Sauté for about 3 minutes and add a teaspoon of chopped garlic and cook 1 more minute.
- Deglaze with ½ a cup of white wine and 2 tablespoons of lemon juice, then finish with 1 tablespoon of butter.
- Place about 2 cups of finished grits in a bowl, pour the contents of the sauté pan over the grits and top with 1 tablespoon of chopped scallions.
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