Shrimp and Grits Style Risotto

By • March 20, 2010 • 19 Comments

406 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I went to Charleston a few years ago with my cousin Toni, to write a piece about the restaurants down there. At almost every restaurant we visited, it seemed, Toni ordered the Shrimp and Grits and declared them the best Shrimp and Grits she'd ever had. And we did have some really great versions. Rather than gloppy and too rich and downright soul-annihilating, like a lot of Yankee takes on the dish I've had, these were comforting with distinctive personalities from restaurant to restaurant.I decided to try to capture those flavors in a risotto. And my soul is still intact.ENunn

Food52 Review: WHO: ENunn is a writer living in Charleston and working on her book, The Comfort Food Diaries.
WHAT: All of the porky, shrimp-y, hot sauced goodness of the South -- in risotto form.
HOW: Marinate your shrimp, then cook them in a tomato-wine mixture. Take the shrimp out, and add stock, then cook your risotto with that tomato-wine-stock. Add your shrimp and bacon at the end. Toast yourself.
WHY WE LOVE IT: When drbabs tested this recipe, she called it "restaurant quality" -- and we have to agree. ENunn's dish has an intensity and balance that's hard to match at home; we were blown away by the amount of flavor in every single component. Don't let the amount of prep scare you away -- this is 100% worth it.
The Editors

Serves 4

  • 16 large shrimp, about 3/4 pound, peeled and deveined
  • 2 lemons, juiced, several slices of peel reserved
  • 3 sprigs fresh thyme
  • 6 tablespoons olive oil, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 4 strips thick cut bacon, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chopped flat-leaf parsley leaves
  • 1 cup dry white wine
  • 1 small onion, finely chopped, about 1 cup
  • 1 1/2 cups chopped plum tomato, about 3 medium
  • 2 cups fish stock
  • 1/2 cup half and half, warmed
  • 1 1/2 cups sliced mushrooms
  • 1 cup long grain arborio superfino
  • dashes or more of tabasco, more at table
  • 4 scallions, sliced with some green tops
  1. Place shrimp in a bowl with lemon juice, a few strips of lemon peel, thyme, 3 tablespoons of the olive oil, crushed red pepper flakes and toss to coat. Let marinate for at least 30 minutes.
  2. In a medium skillet, cook bacon over medium low heat to render fat; remove with a slotted spoon once bacon has cooked to golden but not crisped and drain on paper towel lined plate.
  3. Add remaining olive oil to bacon fat in pan; cook garlic and parsley together until very fragrant. Add tomatoes to pan and cook 2 to 3 minutes over medium heat. Add shrimp (with its marinade) and cook one minute per side. Add wine, bring to a simmer, removing shrimp after 1 minute. Set aside in a covered bowl. Add fish stock to remaining liquid and keep at a low simmer.
  4. In a dutch oven, heat butter and saute onion until golden over medium high heat. Add mushrooms, and cook until golden. Stir in rice and cook until translucent.
  5. Over a period of 20 minutes, add stock mixture 1/2 cup or so at a time, stirring until all the liquid is absorbed with each addition. When all but a half a cup or so of liquid remains to be added and the rice is al dente stir in bacon and shrimp, and a few dashes of tabasco. Finish the dish with the warm half and half and a squeeze of lemon. Put the lid on the dutch oven and let the risotto rest for 5 minutes before serving topped with scallions and more Tabasco at table if desired.
Jump to Comments (19)

Tags: Risotto, savory, shrimp, Southern, spicy

Comments (19) Questions (0)

Default-small
Default-small
Wrong_apple

4 months ago sevenfaces

This was just great. Didn't have fish stock so simmered the prawn heads and shells in 2 cups of water while they marinated and everything else came together - gave the whole dish a marvellous prawn-y flavour! I served it with a tomato/avocado salsa and patted myself on the back for pulling it all off on a weeknight. Delicious.

Francescab_w

6 months ago Francescap

I made this recipe and thought it was great. The recipe didn't list the amount of butter to sauté rice and mushrooms in so I improvised. A few adjustments I would make the next time, I would take out the lemon rinds and thyme sprigs as MartyL did and decrease the amount of lemon juice. Other than that this was delicious.

Flirty_foodie_logo_w_o_text_-_low_res

6 months ago Flirty Foodie

Ohhhhh... How I do love shrimp in my risotto!

Default-small

7 months ago theworldsaplate

Made it tonight with some substitutions for lower cholesterol: chunks of tilapia instead of shrimp (treated it the same way as shrimp though, removing after a few mins and only putting it back in the end, so it would stay in chunks rather than crumble), skim milk instead of half and half, olive oil instead of butter, and rendered duck fat instead of bacon and bacon juices. Worked out really well! Thanks for the inspiration.

Default-small

8 months ago Pam

Made this tonight. Incredible! Just perfect. Thanks for the recipe!

Steve_dunn02

8 months ago Oui, Chef

I've been craving shrimp and grits lately, Emily, but I am SO making this instead. Congrats on the Wildcard win!

Sausage2

9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I love this idea! Yum!!!

Summer_2010_1048

9 months ago Midge

Yay Emily! Can't wait for shrimp season to try this.

Img_1958

9 months ago gingerroot

This looks fabulous! I missed this the first time around - so glad it has reemerged as a Wildcard. Congratulations!

Food52_photo

9 months ago ENunn

Thanks Gingerroot! I am so thrilled. What a lovely surprise!

Default-small

over 2 years ago MartyL

I made this the other night and it's fantastic! I used the shrimp shells to make the stock but I used vegetable stock to bring it up to 2 cups rather than chicken stock. BTW the recipe doesn't say what to do with the last 1/2 cup of stock but I added it with the bacon and shrimp and I stirred it for a minute before I let it rest. The recipe also doesn't say to remove the thyme sprigs and lemon peel but I did that while I was adding the stock to the rice.

Img_0423

over 4 years ago coffeefoodwritergirl

This looks absolutely delicious - drbabs -- enjoyed your review...

Img_0733

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks CFWG! I had a grand time making it and writing about it!

Img_0733

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm a New Orleans native, and am looking forward to testing this recipe this weekend.

Food52_photo

over 4 years ago ENunn

Excellent! You may notice salt is missing--the bacon adds a lot, and I always undersalt, so you might think it needs more! I hope you have fun with it.

Default-small

over 4 years ago smithbites

I literally just sucked all the air out of this room!!! Shrimp & Grits and Charleston - all in the same sentence!!! We just returned from our first visit there and I've fallen hard for the place. Had Shrimp & Grits for the first time at 82 Queen Restaurant, BBQ style - just delish! I will be making this recipe pronto!

Food52_photo

over 4 years ago ENunn

Please let me know what you think, Smithbites. Either way, you should get more S and G into your life. I have another recipe I'll post later--with actual grits.

Food52_photo

over 4 years ago ENunn

Dynamo, you have to go to Hominy Grill! Their S and G recipe is so simple and easy, pared down to a simple saute of the basics. Robert Stehling, the great chef there, uses no cream or cheese or extraneous ingredients. I couldn't resist the cream, and I think this recipe would be fine without it and a bit more garlic. And the Peninsula Grill is another favorite. I don't know High Cotton.

186003_1004761561_1198459_n

over 4 years ago dymnyno

The shrimp and grits in Charleston are fantastic...I became obsessed with finding the perfect recipe that I could make myself after eating at about 4 or 5 places in the area. I have a file full of them...I had to stop before I gained any more weight! The restaurants are among my favorites to sell wine to. Next week in fact , I will be there again eating and drinking wine at Magnolia, High Cotton, Plantation Inn and many more plus spending time with Sean Brock at McCready's....a young and very talented chef.