Tag Archives: Southern Grits

Chipotle Shrimp and Grits

Posted on by
Reply
©PEGhardee

©PEGhardee

I began prepping this outrageous dish by christening my new Vermont Farm Table cutting board…compliments of my dear niece and her new husband! Yep, they were married in fine Vermont style this past weekend. Two great families merging with lots of special friends there to share in the excitement and festivities. So very happy for sweet Suz and her Chad! Oh, did I mention Chad owns 2, yes two, restaurants in Waterbury and Stowe. Um hum. That’s what I’m talking ’bout! Cooking is in our blood, making that cutting board oh so special. So, cheers and chow down on some goodness here.

This is what you’ll need:

2 Tbs butter
1 onion, chopped fine
1/2 t salt
1/2 t cracked black pepper
2 garlic cloves, minced
2 Tbs minced canned chipotle chile peppers in adobo sauce
3 1/2 cups water
1/2 cup heavy cream
1 cup old fashioned grits
6 oz gouda cheese, grated
3 eggs, lightly beaten
1 pound large shrimp, cleaned
Cilantro for garnish

Grits steaming in the skillet.

Grits steaming in the skillet.

Shrimp and Grits Baking Sheet

Adjust oven rack to middle position.
Preheat oven to 450°.
Melt butter in deep skillet.
Add onion, salt, and pepper.
Cook until softened, about 5 minutes.
Stir in garlic and chipotle chiles.
Cook 30 seconds, until fragrant.
Stir in water and cream.
Bring to a boil over medium heat.
Slowly whisk in grits.
Reduce heat to low.
Cook, whisking frequently, until grits are thick and creamy, about 10 minutes.
Remove skillet from heat.
Whisk in cheese, and eggs.
Divide grits mixture evenly between 4 individual casseroles.
Place 6 to 7 raw shrimp on top of grits.
Bake until shrimp are cooked through, about 15 minutes.
Remove from oven and place casseroles on dinner plates.
Garnish with cilantro.Shrimp and Grits New

Grits with Mushroom Ragout

Posted on by
1

Now this is some Southern know how folks! My dear friend Lou, who reads 36 hours in every 24 hour day (I don’t even pretend to know how that happens) hooked me up with a clipping from the Wall Street Journal highlighting this recipe by Chef Mark Steuer. So… made these yummilicious grits, I did, tweaking it to suit my personal taste. Chef Steuer is known for bringing his Lowcountry cuisine to Chicago and spreading that taste all over the region, where he is chef/owner of Carriage House and Chef of Bedford. Take his cue and get on out there and make this tummy warming sensation. Pure Vintage Southern y’all!Brunch Mushroom Grits

What you need:
1 Tbs olive oil
1 shallot, minced
1 clove garlic, minced
1 1/2 lbs mushrooms, sliced
1/3 cup sherry
1 cup vegetable stock
1 Tbs thyme leaves, roughly chopped
1 Tbs butter
Pinch of kosher salt
2 1/2 cups milk
2 cups heavy cream
1 cup long cooking grits
1/2 Tbs lemon juice
1/4 t salt
1/2 t pepper

To make the ragout:
Heat oil in medium sauce pan.
Stir in shallots and garlic.
Cook 2 minutes.
Increase heat to medium-high.
Add mushrooms.
Cook 4 to 5 minutes, stirring often, until mushrooms soften.
Stir in sherry and cook 1 minute, until evaporated.
Add stock, thyme, butter, and salt.
Cook 4 to 5 minutes until liquid is reduced by half.
Remove from heat
Cover to keep warm.

To make grits:
Bring milk and cream to a simmer, in medium pot over medium-high heat.
Slowly stir in grits.
Reduce heat to low.
Cook grits, stirring constantly, until liquid is absorbed and grits are tender, 8 to 10 minutes.
Remove from heat.
Stir in lemon juice, salt, and pepper.

To serve:
Distribute grits among plates.
Top each serving with mushroom ragout.
*May top with poached egg if desired.

Serves 8.

*Note: making the grits with cream renders them smooth and creamy, until they are removed from the heat. Then they can become rather solid. So, I suggest that you serve the plates immediately, or add broth if you need to rewarm them prior to serving!

Brunch Mushroom Grits with Poached Egg