Anyone like riddles? No? Well, humor me. Here goes!
“Why would someone cook something that tastes like nothing IN something else that tastes like nothing?”
Any guesses? Need some help? Need a clue?
I won’t torture you or stretch this out any longer, because it’s pretty important you know this ASAP. The answer is: You shouldn’t. Ever.
So why then do so many boil and poach in water? What has LESS flavor than water? Herein lies the secret to my Soon To Be World Famous Shrimp & Meat Water Grits and why they have so much more flavor than most others. If you don’t like shrimp, just make these grits. Make them. I have converted many an anti-gritist with these jewels. You won’t go back to water ever and I’d bet the barn on it!
My “Soon -To-Be World Famous” Shrimp & Grits
- 2 pounds shrimp – peeled & deveined
- 2 cups dry grits – I prefer stone ground grits for texture
- 6-7 cups chicken stock – homemade or store bought (In case you were still wondering, THIS is your “meatwater“)
- 1 cup Parmesan Reggiano cheese
- 1 stick butter
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp Paprika
- 4 tbsp. olive oil
- 1 thinly sliced red pepper *optional
- 1 thinly sliced green pepper *optional
- 1 thinly sliced onion *optional
- 1/2 cup mushrooms *optional
- Salt & pepper to taste
Place shrimp on a non stick pan. Brush with olive oil and sprinkle with salt, pepper and Paprika. Roast at 375 until shrimp are pink in color, 3-5 minutes. Do not overcook the shrimp. When they are pink, they are done. Yes, that quick. remove from oven and set to the side.
Pour chicken broth into a medium stockpot and bring to a boil. Add grits, lower heat to low and cover. Cook about 20 minutes, stirring frequently with a whisk, or until done. You want to whisk the grits as often as possible. The absolute key to creamy grits is 100% in the stirring. I whisk my grits at least four times during cooking and for the entirety of the last 5-7 minutes of cook time.
When the grits are done, add sour cream, cheese, heavy cream, butter, salt & pepper. Whisk/stir until all ingredients are very well blended into the grits. Set aside covered.
If you are using the vegetables, saute in olive oil until crisp tender.
Whisk the grits one last time and scoop onto a plate. (If the grits are thick, they can easily be thinned with cream, chicken stock or milk.) Top with vegetables, then shrimp. Serve while grits are still warm.
Variation: Scallops & Grits
If you’re not a shrimp fan, substitute your favorite fish or scallops!
I like Grits. Bon appetit y’all!
*This Recipe has been published in multiple issues of Taste of Home Magazines, and Epicurious, and is a seven time recipe competition award winner.
* To find Argentinean Red Shrimp, check with your local seafood provider, or you can order these beauties direct from TK Gourmet here.
Note: As part of my relationship with TKGourmet, I received 1 bag of complimentary Argentinean Red Shrimp for recipe development. However, all thoughts, opinions and swooning in this post are my own.