Shrimp and Grits by Melanie Knight, inspired by Emeril Lagasse
- 2 pounds medium shrimp, peeled and deveined
- 3 tsp creole seasoning
- 8 ounces country ham-diced
- 1 tablespoon vegetable oil
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1 teaspoon minced garlic
- 1 1/2 cups chicken broth, or canned, low-sodium chicken stock
- 1/4 cup heavy cream
- 2 tbl finely chopped green onions
- 2 tbl minced parsley
- Grits- see recipe below
Season the shrimp with 1 teaspoon creole seasoning and salt. Heat a large, heavy saute pan over medium-high heat and sear the country ham, cooking for about 3 minutes. Remove the ham to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 teaspoons creole to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the ham and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over grits.
Makes 4-6 servings
- 2 cups chicken stock
- 1 cup stone-ground grits
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.
Makes 6-8 servings