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0877d9df c3b0 488c 9591 2d72f1299e6c  2016 10 20 12 32 37
Jonathan Jones
Jonathan Jones

Shrimp & Grits

- 1 cup grits (real grits, not instant)
- 1 cup mirin
- 3 cups chicken stock
- 1 jalapeño, not seeded
- 3-4 tablespoons butter; I used vegan butter to keep the dish #DairyFree
- 1 egg, lightly beaten
- salt and pepper to taste

Combine mirin and chicken stock in a medium pot over high heat and bring to a boil; add grits and reduce heat to simmer, stirring constantly until grits are cooked. Add butter and egg and stir to incorporate; the heat from the grits will cook the egg and add fluffiness to the grits. Add salt and pepper to taste

- 2 tablespoons olive oil, divided
- 1 pound shrimp, peeled and tails removed
- BBQ rub
- Steen's cane vinegar
- soy sauce
- demi-glacé
- 1 shallot, minced
- 1 red bell pepper, small dice
- 1 stalk celery, small dice
- 2 garlic cloves, minced
- chopped green onion, for garnish

Season shrimp with your favorite BBQ rub. Add 1 tablespoon oil to pan over high heat; when oil just begins to smoke, add shrimp in single layer (multiple batches if necessary); cook until shrimp are beginning to brown on bottom and are crispy. Remove to a bowl for later. Return pan to heat and add 1 tablespoon oil, along with shallot. Cook until translucent. Add bell pepper and celery, and cook 2-3 minute; you want them softened, but not lifeless. Add garlic and cook just until fragrant; 20-30 seconds. Add 2 tablespoons demi-glacé, 4 tablespoons cane vinegar, and 2 tablespoons soy sauce; cook until sauce is well incorporated. Add shrimp back to pan and toss to coat in sauce, cooking another minute or so, until fully done. Ladle over grits, top with chopped green onion, and enjoy!