Yes it’s the Lunar New Year but it is also National Southern Food Day. You know you can always count on me for all of your culinary content holidays! I actually had no idea there was a Southern Food Day until last year, when I made my first entry. Anyway, it’s a nice way to slog through the cold dreck that is January. In fact, it’s a dreary, cloudy, rainy day and a plate of this warm Shrimp and Cheesy Grits is a perfect way to kick off the afternoon while I do nothing but relax and watch some playoff football!
Shrimp and Cheesy Grits
Cheesy Grits
2.5 cups whole milk
1.5 cups chicken stock
1 tsp salt
1 cup yellow corn polenta
2 tbsp butter
1 cup shredded sharp cheddar
Shrimp
4 slices thick-cut bacon, sliced into ½” wide pieces
Reserved shrimp from stock
Garlic clove, minced
1 tbsp butter
2 tbsp flour
Scallion greens, thinly sliced
Hot sauce (optional)
Bring the milk, water, and salt to a boil in a medium pot.
Whisk in the polenta. Reduce the heat to low, and cook for about 30 minutes, stirring occasionally, until smooth and cooked through.
Stir in the butter and cheese, until the butter has melted. Cover and set aside briefly until ready to serve. Meanwhile, prepare the stock (recipe below), followed by the shrimp.
Once the grits have cooked for 10 minutes, render the bacon in a medium skillet, over medium-low heat, until crisped (8-10 minutes).
Increase the heat to medium-high and add in the shrimp and garlic, cooking for 2 minutes; then transfer to a bowl.
Place the skillet back over the heat and melt the butter. Whisk in the flour and cook for about 1 minute. Then, whisk in the reserved shrimp stock and bring to a boil. Reduce the heat to medium-low and simmer for about 5 minutes.
Stir in the reserved shrimp mixture, cover and cook over medium-low heat, until the shrimp are fully cooked, about 3 minutes.
Remove the lid and the skillet from the heat and give everything a stir. Serve atop the cheesy grits and garnish with the scallion greens and a few dashes of hot sauce.
Shrimp Stock
1.5 lbs shrimp shells, shrimp reserved
Shallot, chopped
Celery stalk, chopped
Small carrot, chopped
Garlic clove, smashed
¼ tsp peppercorns
Thyme sprig
Bay leaf
Place the shells into a pot and turn the heat to high and toast the shells, stirring occasionally, until they are white and toasted, and the bottom of the pot starts to lightly brown, 3-5 minutes.
Stir in the vegetables and peppercorns until fragrant, then add in 2.5 cups of water and stir in the thyme and bay leaf.
Bring to a boil, then reduce the heat to low. Cover and cook for 5 minutes.
Strain the stock through a fine mesh strainer, pressing on the solids to release any juices.
Discard the solids and reserve the stock.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
Comments