Shrimp and Grits with Crispy Leeks
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.
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Shrimp and Grits
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.
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Servings: 6 people
Calories: 683 kcal
Net Carbs: 41 g
Ingredients
- 1/4 cup (22.25 g) leeks, white parts, thinly sliced
- 4 Tbsp (4 Tbsp) flour
- 4 Tbsp (4 Tbsp) canola oil
- 1 Tbsp (1 Tbsp ) olive oil
- 6 cloves (6 cloves) garlic, sliced
- 2 cups (318 g) coarse ground cornmeal
- 8 cups (1.89 kg) water
- 1 cob (1 cob) corn, kernels sliced off
- 1 cup (100 g) Asiago cheese, freshly grated
- 1 1/2 cups (150 g) Parmesan Reggiano, freshly grated
- 1/2 cup (50 g) green onions, chopped
- 4 Tbsp (4 Tbsp) unsalted butter
- 1/4 tsp (1/4 tsp) red pepper flakes
- 1 1/2 lbs (680.39 g) medium shrimp, peeled, deveined, and patted dry
- coarse salt and black pepper, freshly ground
- pinch (pinch) cayenne pepper
- 1 tsp (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. Saut̩ the garlic until soft and slightly browned Рwatch 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: 683kcalFat: 35gSodium: 1572mgNet Carbs: 41gSaturated Fat: 13gPotassium: 341mgCarbohydrates: 46gVitamin A: 728IUFiber: 5gVitamin C: 8mgSugar: 2gCalcium: 686mgProtein: 44gCholesterol: 334mgIron: 5mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.Â