Despite our secrecy, chefs love being asked for our recipes. It’s nice to hear your excitement after you’ve seen a photo or read a description, but I especially love it when I’m asked after someone has actually tasted something I’ve made, or better yet, that they’ve made in my cooking class. Sure, I might get a little annoyed that you're requesting I send you my recipe when you already have it in your email inbox somewhere (I’m looking at you, mom). But underneath that eye roll, I’m blushing and looking forward to digging through my files to send it your way [again]. I’m flattered you liked it enough to want to replicate the dish yourself -- even months later.
This recipe for Spicy New Orleans Style Shrimp and Grits is one of my most requested, and appeals to the broadest audience of cooks out there. Let's start with the fact that it comes together in less than 30 minutes and only requires a handful of easy to procure ingredients, most of which you already have. I love it right now for using up peppers, both bell and spicy jalapenos I have in abundance from my CSA and garden this time of year. The spice level is adjustable. And it has a showstopper presentation that allows you to brag about restaurant quality cooking even if you’re not a professional.
Since this is a quick cooking meal, you want to be sure to have your ingredients prepared before turning on your sauté pan. If you want to be more efficient, you can chop peppers and scallions or blend spices while bringing your broth to a boil for the grits. Otherwise, have everything ready to go.
What You Need:
Yield: 3 servings
For the grits:
2 cups vegetable broth or water
1 cup whole milk
1 cup corn grits
¾ teaspoon salt
2 tablespoons cultured butter, optional and recommended
¼-½ cup shredded cheese, optional
For the shrimp:
¾ pound large shrimp, peeled and deveined (tail shell optional)
½ teaspoon salt
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
3 scallions, dark green tops discarded and light green and white parts thinly sliced or 2 tablespoons thinly sliced leek
1 small red bell pepper, diced, divided
1 small green bell pepper or 1-2 jalapeño peppers, diced, divided
Juice from ½ lemon
¼ cup white wine
What You Do:
Make the grits. In a medium pot, bring broth or water and milk to a boil. Add the grits slowly, whisking constantly to prevent lumps. Whisk in the salt and reduce to medium. Cook for 15-20 minutes until smooth, stirring frequently (every 30-60 seconds or so). Turn off the heat and stir in the cultured butter or cheese if using.
Combine the shrimp with the salt and spices in a medium bowl. Toss to coat.
Heat a large saute pan over medium high heat. Heat the oil and 1 tablespoon of butter. When the butter is melted, add the scallions and sauté until softened, about 1-2 minutes. Add most of the diced peppers, reserving about ¼ of each color for garnishing plates.
Increase heat to high. Add the spice coated shrimp and sear for about 1-2 minutes. Flip the shrimp and sear on the other side for 1-2 minutes until cooked through. Quickly remove the shrimp from the pan and plate on the grits or set aside while you finish the sauce. Add the lemon juice and wine and bring to a simmer. Continue to simmer the sauce over high heat until reduced and syrupy. Add the remaining tablespoon of butter. Remove from heat. Stir until smooth. Spoon the sauce over the shrimp and grits. Garnish with reserved peppers.
