Shrimp and Grits for #MardiGras @MaddieDayAuthor

 MADDIE DAY here, with a Mardi Gras recipe a little late!

I happen to love grits, which isn't too different from polenta or what in West Africa they call fufu. It's a creamy starchy pile that provides a perfect vehicle for a savory sauce. In my Country Store Mysteries, Robbie Jordan often serves grits with breakfast in her restaurant, sometimes topped by sausage gravy.

Shrimp and Grits

This yummy Mardi Gras recipe is adapted from Southern Living.

Ingredients

1 lb. large raw shrimp

5 cups water, plus more as needed

1 1/4 cups uncooked stone-ground white corn grits

3 tsp. kosher salt, divided

1 tablespoon oil

1 (4-oz.) pkg. diced pancetta or ham

1 yellow onion, diced

1 red bell pepper, diced

12 ounces mushrooms, sliced

2 medium garlic cloves, minced

1 1/2 tablespoons all-purpose flour

4 tablespoons  butter, divided

1 cup chicken or seafood broth

1 teaspoon Cajun seasoning

8 oz. sharp Cheddar cheese, shredded (about 2 cups)

black pepper

salt

Dash of hot sauce (optional)

Directions

Peel and devein shrimp, discarding shells. Place shrimp in a medium bowl; cover and refrigerate until ready to use.

Bring water to a boil in a medium pot over high. Whisk in grits and 2 1/2 teaspoons of the salt. 

Reduce heat to low, and cook, stirring often, until grits are tender, liquid is absorbed, and the mass pulls away from the sides of the pot, about 30 minutes. 

If grits thicken before they are tender, add more water, and continue cooking. Remove from heat, and cover to keep warm.

After grits have cooked for 15 minutes, heat a large skillet over medium-high. Add pancetta, and cook, stirring occasionally, until crispy and fat has rendered, about 4 minutes.

Add onion, bell pepper, and garlic; cook, stirring occasionally, until vegetables have softened and charred lightly, about 5 minutes. Remove to a plate. 

Reduce heat to medium; add flour and 1 tablespoon of the butter to the same pan, and cook, stirring constantly, until butter is melted and flour has mixed in, about 1 minute.

Slowly add broth, stirring constantly, until fully combined. Sprinkle in Cajun seasoning. Bring mixture to a simmer over medium-high. 

Add shrimp and remaining 1/2 teaspoon salt; reduce heat to medium-low. Cook, stirring occasionally, until shrimp are cooked through and opaque, and sauce has thickened enough to coat the back of a spoon, 5 to 8 minutes. 

Add the vegetables back in plus several turns of pepper and salt, if needed. Heat through.

Stir cheese and remaining 3 tablespoons butter into grits.

Divide grits evenly among 4 shallow bowls, and spoon shrimp and gravy evenly on top of each bowl. Garnish with hot sauce, if desired. Serve hot.

Readers: How do you celebrate Mardi Gras? Any favorite foods?

📖🍷🥗

Deep Fried Death, #12 in the Country Store Mysteries, is out!

Murder Uncorked, Cece Barton Mystery #1, released in late October.

Next to release is A Case for the Ladies on March 12. Do you love the cover as much as I do? Be sure to drop by here on Sunday or Monday to read all about my new historical!

After that comes Murder at the Rusty Anchor in late June. It's the sixth Cozy Capers Book Group Mystery.

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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Topped Chef's Shrimp and Grits

LUCY BURDETTE:  Topped Chef (coming next week!) involves a reality TV cooking contest in Key West. The prize is a big deal--a shot at starring in a cooking show. (Hayley Snow is a reluctant judge.) One of the contestants, Randy Thompson, is a proponent of homey Southern cooking. When the three contestants have to present their "signature" seafood dishes, Randy makes shrimp and grits. So I knew I had to make them for you!

Most southern cooks worth their collards have a recipe for shrimp and grits. The difference comes in several ways. First, the grits can be cooked in water, chicken broth, or milk, and then when cooked, cheese and or butter are mixed in. Then the shrimp are cooked with, all or some of these ingredients: bacon, tasso ham, onions, scallions, peppers, garlic, lemon, parsley, worcestershire sauce, more butter. 

I used Bob's Red Mill corn grits and even my non-grits-loving husband loved them. I also cut back on cheese and butter so these were not as intensely rich as I've had in restaurants.

 



Ingredients

5-7 shrimp per person, depending on size, peeled and deveined (Randy uses Key West pinks and so did I)
6 slices bacon, chopped
1 bunch scallions, chopped
1/2 green pepper, finely chopped
1 cup cheddar cheese
3-4 tablespoons butter
1/4 cup chopped parsley
1/2 lemon
1 cup cornmeal grits
2 cups chicken broth
1 cup water 
Bring three cups of water and broth to a boil, and slowly add the grits. Reduce to low heat and simmer about 1/2 hour, whisking often to keep lumps from forming, and so it doesn't stick to the pan. (Take care because the grits will "pop" and can burn.) Mix in the cheese and 2 tablespoons butter, and set aside. 

While the grits are cooking (or even earlier,) fry the chopped bacon until crisp. Set this aside and empty most of the grease from the pan. 

Add the scallions and the pepper and cook several minutes, adding a little olive oil if needed. Scrape this out and set aside. Saute the shrimp in the same pan with a little olive oil or butter until barely pink (about 3 minutes.)  Squeeze in half the lemon and add a tablespoon butter. Scrape the vegetables back into the pan and heat it all together.

Arrange the shrimp over the grits, and garnish with parsley and bacon.Serve with green salad, or steamed spinach or asparagus. And biscuits if you need them:). This recipe served three people nicely--if you have 5 or 6 shrimp per person and a side vegetable, I think you could serve 4.

 

Here's Randy Thompson making his signature shrimp and grits in TOPPED CHEF which is finally, finally OUT NEXT WEEK (Oops, did I already say that?):

"He measured cornmeal into a pan of simmering chicken broth, shucked the shells off a pile of pink shrimp, and grated a mound of white cheddar cheese, all while chattering amiably about cooking and entertaining and interspersing his comments with snatches of song. And most appealing of all, half a pound of bacon spat in his frying pan, perfuming the air. The audience laughed and cheered at his antics: I couldn’t imagine that the other two would be able to match this performance.

“Every Southern chef worth his or her salt has a variation on the classic recipe for shrimp and grits,” said Randy. “And they will argue about whether the necessary secret ingredient is the bacon, the tasso ham, the green peppers, the heavy cream versus the cheese. But Key West has a supersecret weapon.” He winked and grinned. “We are so lucky on this island to have access to gorgeous local shrimp—Key West pinks, they’re called, for those of you who aren’t local.”

Hope you enjoy the dinner! We sure did. 

And don't forget to order your copy of TOPPED CHEF. 

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