Springtime Shrimp and Grits

By • April 24, 2012 • 10 Comments


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Author Notes: I grew up in SW Louisiana and have never been able to get enough of its food. Spoiled by the seafood, brightened by the bold flavors, unafraid of spice...I've carried that with me since leaving the deep South nearly 2 decades ago. While DC has some Southern elements, it doesn't display them in any obvious fashion. This is fine in cold, wintery months but when spring emerges, I think I feel nostalgiac, ready for shorts, ready for seafood, ready for summertime and the livin's easy.
Spring has come in fits and starts this year. Today brought some sun to my yard, fresh FL corn to the market and a real yen for shrimp and grits to me. I bought some corn, grabbed some gulf shrimp from my freezer, and looked at the last of this past Sunday's scallions, green garlic and garlic chives haul from the farmers market in my fridge. Great combo? Um, yes!
em-i-lis

Serves 3-4

For the grits

  • 3 cups whey (leftover from making fresh ricotta), or milk
  • 1 cup water
  • ½ teaspoons salt
  • cup grits

For the veggie sauté and shrimp

  • 4 tablespoons butter, divided
  • 1 ear corn, shucked, kernels cut off
  • 1 cup green onions/scallions (~1 bunch), chopped
  • ½ cups green garlic (~ 3 bulbs), white and light green parts chopped
  • 1 pound shrimp, peeled, deveined
  • 1/8 teaspoon cayenne pepper
  • zest of 1 lemon, divided in half
  • 1 tablespoon sherry
  • salt and pepper, to taste
  • 2 tablespoons garlic chives, chopped
  • lemon wedges for serving
  1. In a skillet, melt and brown 2 tablespoons of butter over medium-high heat. When ready, add corn kernels, green onions and green garlic. Sauté, stirring, for about 3 minutes, just until tender. Pour mixture into a bowl and set aside. Do not rinse out skillet.
  2. In a small bowl, put shrimp and sprinkle salt, cayenne and 1/2 the lemon zest on top. Stir to combine. Set aside.
  3. In a 4-quart pot, put whey, water and salt. Bring to a boil. When boiling, add grits, and whisk pretty continuously until cooked (cook time depends on grit type; quick grits will take just 3-4 minutes, longer grits can take up to 25 minutes, don't use instant).
  4. In the meantime, grab the skillet you used for the veggies, set it over high heat and throw the remaining 2 tablespoons of butter in it. Let melt and start to brown. When ready, add the seasoned shrimp you set aside earlier and the sherry, and cook 3-4 minutes, flipping once, until orange and just cooked through.
  5. Stir 3/4 of the veggie mixture into the grits. Pour this mixture into a serving bowl and top with the rest of the veggie mixture. Pour the cooked shrimp and their juices over the grits and veggies, sprinkle the rest of the lemon zest and the chopped garlic chives on top and then sprinkle with salt and pepper. Serve with lemon wedges alongside!

Comments (10) Questions (0)

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Jampro

about 1 year ago Bevi

This looks sooooo good! I am going to make lapadia's ricotta recipe and then proceed on to this!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much, Bevi!! It's getting to be the perfect time of year for this. Wishing for fresh corn but that's still some ways away. Hope you enjoy!!

Dsc_0048b

almost 2 years ago healthierkitchen

Funny, I did not grow up in LA, but I'm stil craving this!

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almost 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Nothing wrong with that! :)

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almost 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

thanks, y'all!

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Great idea! This sounds awesome! Love the whey in the polenta, too.

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Er, and by polenta I mean grits. I'm such a northerner. Can't even tell the two apart! :)

3-bizcard

almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love shrimp and grits, the veggie mix sounds fantastic. Isn't cooking with whey the best? Love polenta made with it now have to try grits!

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almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Funny, em, I grew up in New Orleans and have been having the same cravings.... I made shrimp over polenta for dinner Friday night.

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almost 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

that is so funny, drbabs. wonder if it's some sort of inner knowledge that in LA it is definitely warm and springy now, not the hit or miss we're having in DC/NY. :)