Shrimp and Grits

Gigantic gulf shrimp are sautéed in sweet butter with fresh lemon, celery, tomatoes, white wine and parsley and served over stone-ground yellow grits with fresh thyme, shrimp stock, garlic and cream..

Shrimp and Grits

Adapted from recipes by Chef Chris Hastings, Coastal Living

For the Grits

1/2 cup stone-ground yellow grits
1 tablespoon cultured butter
1 teaspoon fresh thyme
1/2 cup fresh cream
1/2 cup shrimp stock (substitute fish fumét or vegetable stock)
1/2 cup water
1 clove garlic, slivered
1 tablespoon shallot, diced
1 tablespoon parsley, chopped
sea salt and freshly-ground black pepper

Melt butter in a heavy saucepan over moderate heat. Add thyme, garlic and shallots and sauté until soft and fragrant.  Whisk in broth and cream, reduce heat and cook until done, adding water as you go, about 10 minutes. Season to taste with salt and pepper and keep warm.

For the Shrimp

4 very fresh jumbo Gulf shrimp, peeled, de-veined and patted dry
2 tablespoons sweet butter, divided
1 1/2 tablespoons red or green bell pepper, diced
2 tablespoon celery, diced
1 small plum tomato, chopped
2 green onions, slivered
1 teaspoon Cajun seasoning (substitute Old Bay)
1/4 dry white wine
1 tablespoon parsley, chopped

Heat half of the butter in a heavy skillet over medium-high heat until very hot. Add celery, bell pepper and shallots and cook 30 seconds. Add shrimp and cook without moving until lightly browned on the outside and opaque on the inside, about 2-3 minutes per side.

Remove shrimp from pan and add wine, cook and reduce until only a little liquid remains, about 5 minutes. Add tomatoes, parsley, lemon juice and shrimp and heat through, about 2 minutes.

To serve, spoon grits into a bowl and arrange shrimp over the top.  Pour the remaining butter sauce over the top and serve with Tabasco if desired.