Best Shrimp & Grits Recipe From Husk Charleston - How to Make & Cook Shrimp & Grits - Parade

Best Shrimp & Grits Recipe From Husk Charleston - How to Make & Cook Shrimp & Grits - Parade

With Mardi Gras underway and Fat Tuesday coming up on February 25th, all we can think about is good ol’ Southern classics like Gumbo, Dirty Rice, Po’boys—and Shrimp & Grits. If you’ve ever been to Southern cities like New Orleans, Charleston and Atlanta, chances are you’ve probably tried the traditional Lowcountry delicacy first hand and if you haven’t, we’re sorry for your loss. To ease the pain, we scored a few tips (and a recipe) for how to make Shrimp & Grits at home, courtesy of our favorite Southern chefs.

What is Shrimp & Grits?

“Shrimp & Grits is a classic South Carolina dish,” explains executive chef Travis Grimes of Husk Charleston. “The dish was born out of availability, since Charleston and the Lowcountry are surrounded by water, making shrimp readily available. Grits were historically grown in the Charleston area, and therefore used in local cuisine. Today the cultivation of grits has decreased, but Greg Johnsman from Geechie Boy Grits is keeping the history alive, reviving heirloom varieties for us to use.”

Related: 15 Best Mardi Gras Drink, Appetizer & Dessert Recipes

Can you use any shrimp for Shrimp & Grits?

The short answer is no. According to chef Isaac Toups of Toups Meatery in New Orleans, good shrimp is crucial. “It sounds obvious, but I can’t harp on this enough: use quality unfrozen shrimp with the heads on,” he says. Also seasoning (specifically pepper) is key. Toups uses a a combo of Aleppo/cayenne and black pepper on his shrimp.

“Since this dish is all about the sauce, I like to take shrimp stock, Worcestershire and lemon juice and reduce it by half. After you sear the shrimp, deglaze with this liquid and make sure to crush the shrimp head with the back of the spoon—this will release all the juices.”

Be careful not to overcook the shrimp though. “It’s very easy to do this, but you have to keep an eye on them since they cook very fast, says Nina Compton, chef/owner of Compère Lapin and Bywater American Bistro in New Orleans. “You know they are done when the exterior turns pink and the flesh is slightly opaque and a little white in color.”

What kind of grits should you use in Shrimp & Grits?

“Always use stone ground grits,” says Toups. “Cool them in chicken stock and milk, then finish them with a large knob of butter and make sure to cook them until soft. No one likes crunchy grits.”

Compton is quick to point out the importance of stirring as well. “The secret to creamy grits is stirring! You have to stir continuously to achieve a creamy and smooth texture,” she says. “I love when grits are rich in flavor—heavy cream, cheese and butter will do the trick.”

Do I have to use sausage in Shrimp & Grits?

While most Shrimp & Grits recipes call for smoked sausage, a great substitute is either chorizo or Tasso Ham, according to chef Brian Landry of Jack Rose in New Orleans and Marsh House in Nashville. “If you prefer spice to smoke as a dominant flavor, both of these raise the heat level while reducing the smokiness of the dish.”

What do you serve with Shrimp & Grits?

As for what to serve Shrimp & Grits with, Toups says never to skip the soppin’ bread. “Yes, this is a two-starch dish—deal with it. If the grits are made properly, they will be a little loose so you WILL want the extra sauce left over on the bottom of the plate for crusty French bread.”

Compton encourages experimenting with toppings, too. “Shrimp & Grits is meant to be an easy, yet satisfying, dish so it shouldn’t feel like a chore. Just have fun with it and make it your own by adding different toppings like a fried egg.”

Get the recipe: Husk’s Shrimp & Grits

“We aren’t reinventing the wheel with our Shrimp & Grits recipe, but the flexibility of this dish allows us to make it our own,” says Grimes. “We use seasonal local ingredients to showcase the freshest produce when available and rely on the larder when it’s not.”

Serves 4-6

Ingredients:

• 1 stick of unsalted butter
• 1 onion, diced
• 2 fennel bulbs, greens trimmed, diced
• 1 cup white wine
• 1 16-oz can whole peeled tomatoes, chopped
• 1 cup shrimp stock
• ½ cup heavy cream
• ½ lb cooked sausage (can omit)
• 20 large Shrimp, cleaned
• 1-2 tsp hot sauce
• 1-2 tsp lemon juice
• salt and pepper
• Cooked grits (recommended Geechie Boy Yellow Grits)
• scallion, diced (for garnish)

Sauce Directions:

1. Add 4 tbsp. of butter to a large sauce pan over medium heat; sweat down onion and fennel until translucent.
2. Add salt and pepper to taste; deglaze with 1 cup of white wine and scape up brown bits.
3. Reduce until pan is mostly dry, then add tomatoes and shrimp stock and let simmer for ½ hour over low heat, stirring occasionally. Add ½ cup heavy cream and cooked sausage, then turn heat off and keep warm until needed—or chill and reheat when needed.

Shrimp Directions:

1. In a separate sauté pan, add 4 tbsp of butter and sauté shrimp until opaque.
2. Add hot sauce and lemon juice to taste, about 1 tsp each.
3. To serve, add shrimp to sauce and stir to incorporate. Serve grits in a bowl and ladle shrimp and sauce over grits, then garnish with scallions.

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2020-02-10 21:44:28Z
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