Shrimp and Grits

JUMP TO RECIPE
Course Main Course
Cuisine American, Cajun, Southern
Difficulty Moderate
Servings 6 people
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Backstreet Cafe in Houston, TX has some of the best shrimp and grits, and I have tried to adapt and recreate their beloved menu item with this recipe. Green onions and whole corn kernels provide a bed of creamy cheese grits with a bit of extra texture, and the addition of crispy leeks atop the shrimp adds a final touch of crunch. It is a relatively simple recipe to make and makes good leftovers as well.
Servings: 6 people
Calories: 683kcal

Ingredients

  • 1/4 cup leeks, white parts thinly sliced
  • 4 Tbsp flour
  • 4 Tbsp canola oil
  • 1 Tbsp olive oil
  • 6 cloves garlic sliced
  • 2 cups coarse ground cornmeal
  • 8 cups water
  • 1 cob corn kernels sliced off
  • 1 cup Asiago cheese freshly grated
  • 1 1/2 cups Parmesan Reggiano freshly grated
  • 1/2 cup green onions chopped
  • 4 Tbsp unsalted butter
  • 1/4 tsp red pepper flakes
  • 1 1/2 lbs medium shrimp peeled, deveined, and patted dry
  • coarse salt and black pepper freshly ground
  • pinch cayenne pepper
  • 1 tsp fresh lime juice

Instructions

  • Slice the leeks as thinly as possible. Toss them with a splash of water and the flour to coat them evenly. Heat the canola oil over medium heat in a medium skillet. Add the leeks. Let sit until lightly browned, stirring occasionally, then flip the leeks so that they brown evenly all over. When golden-brown, let drain on a paper-towel lined plate.
  • Add the olive oil to the same skillet with the canola oil. Sauté the garlic until soft and slightly browned – watch them so they don't burn. Turn off the heat and set aside.
  • Preheat a large saucepan over medium-high heat for 2 minutes. Add the cornmeal and whisk in the water. Add the fresh cut corn kernels. Continue whisking, on and off as needed, until the grits are just cooked, about 20 to 25 minutes. Stir regularly, as the grits will start to pop and spatter from the accumulated gases if they are not released.
  • Meanwhile, 5 to 10 minutes before the grits are finished, reheat the skillet with the garlic over medium-high heat. Place the shrimp in the skillet in batches and cook until just pink on all sides, about 5 minutes.
  • When the grits are almost done, add the cheeses, green onions, butter, and red pepper flakes. Cook 1 minute more, stirring constantly. Add salt to taste. Remove from heat. If the grits are too thick, add 2 Tbsp of heavy cream or hot water to loosen the texture.
  • Transfer the shrimp to a bowl. Add the salt, cayenne pepper, and lime juice and toss to coat. Serve over the grits. Garnish with the fried leeks.

Nutrition

Calories: 683kcal | Carbohydrates: 46g | Protein: 44g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 334mg | Sodium: 1572mg | Potassium: 341mg | Fiber: 5g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 8mg | Calcium: 686mg | Iron: 5mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!