Shrimp and Grits

Name: Shrimp and Grits
Yield: Serves 4
Cuisine: American
Ingredients: 2 teaspoons hot sauce; 3 tablespoons cold unsalted butter, diced; 1 tablespoon fresh lemon juice; 1 tablespoon Worcestershire sauce; ½ cup (85 g) seeded and finely diced ripe tomatoes, for garnish; 2 tablespoons chopped fresh flat-leaf parsley, for garnish; Cajun seasoning, homemade or store-bought; Cajun seasoning, homemade or store-bought; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; ½ cup (120 ml) shrimp stock or chicken stock; ½ cup (120 ml) shrimp stock or chicken stock; Cajun seasoning, homemade or store-bought; 1 tablespoon olive oil; ½ teaspoon kosher salt; 3 tablespoons unsalted butter; 12 extra-large (16 to 20 count) raw shrimp, peeled and deveined; 12 extra-large (16 to 20 count) raw shrimp, peeled and deveined; ¾ cup (130 g) stone-ground grits; 1 cup (240 ml) milk; ½ cup (50 g) freshly grated Parmesan cheese; 1 cup (115 g) shredded Cheddar cheese; 2½ cups (600 ml) water

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Grits, a Southern staple, is believed to have originated with Native Americans, who stone-ground treated dried corn kernels to make a kind of mush. Shrimp and grits is a historic dish in the Low Country cooking of South Carolina and the Georgia coast.

Ingredients

Grits

2½ cups (600 ml) water
1 cup (240

Americas
United States
Georgia coast
Fish course
Pescatarian
California
Gluten-free

Method

To make the grits, in a medium saucepan, bring the water and milk to a boil over medium heat. Slowly stir in the grits. Reduce the heat to low, cover, and cook for 45 minutes or until the grits are tender and the liquid is absorbed. Remove from the heat and stir in the cheeses, butter, and salt. Cover to keep warm.

To make the Cajun shrimp, season the shrimp lightly with salt, pepper, a