Shrimp & Grits

21 Apr

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Chef Ivy shares with us his recipe for the best Shrimp & Grits. This isn’t the watery, flavorless grits your familiar with. These cheesy, cream grits melt in your mouth… you’ll be begging for another bowl!

We hope you enjoy this dish at Gamlin Whiskey House or at home with your friends and family.

SHRIMP & GRITS

Grits
2 cups heavy whipping cream
2 cups chicken stock
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
8 ounces mild white cheddar, shredded
8 ounces pepper-jack cheese, shredded

Place the cream, stock, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheeses a little at a time.

Tomato Stock
1 cup Zing Zang
1 cup chicken stock
1 1/2 teaspoons horseradish (grated)
1 teaspoon lemon juice
1/2 teaspoon celery seed
1 tablespoon Whorchestire Sauce

Combine ingredients.

Shrimp & Grits
8 shrimp
4 oz applewood smoked bacon (sliced)
2 oz onion (chopped)
2 oz red bell pepper (chopped)
2 oz green bell pepper (chopped)
2 oz yellow bell pepper (chopped)
10 oz Tomato Stock
2 oz white cheddar
2 oz pepper-jack cheese
1 oz Olive Oil
2 C grits

In a heavy-bottomed skillet over medium-high heat olive oil. Place bacon, onions, and peppers in skillet and cook until ½ way. Add shrimp. Cook shrimp for approximately 2 minutes. Add Tomato stock. Reduce by ¼.

Place grits in a oven safe bowl. Pour shrimp mixture over. Sprinkle cheese over the top and place in oven until cheese is melted. Serve.

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