Gulf Shrimp and Grits

Main Course

Courtesy of Chef Justin Devillier, La Petite Grocery, New Orleans, LA 

Makes 4 Servings

Ingredients: 

Shrimp

  • 1/4 cup raw smoked bacon, chopped
  • 2 large shallots, minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
  • 1/4 cup warm water
  • 1 tablespoon fresh thyme
  • 1/4 cup sliced green onions
  • 1 cup roasted shiitake mushrooms
  • 1/2 stick butter, room temperature

Grits

  • 2 cups water
  • 2 cups whole milk
  • 1 stick salted butter
  • 1½ cups stone ground grits
  • salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

 

Method: 

Shrimp

Add bacon to a large sauté pan set over medium-high heat and render until crispy, about 6 minutes. Quickly add shallots and garlic. Sweat until vegetables are limp, about 30 seconds. Add wine, shrimp, and water. Cook until shrimp begin to turn pink, about 6 minutes. Add thyme, green onions, mushrooms, and butter. When butter has melted, adjust seasonings and serve over warm grits.

Grits

Bring water, milk and butter to a boil in a medium pot set over medium-high heat. Slowly add grits, stirring constantly. Reduce heat to low, cover, and cook for 90 minutes, stirring occasionally.

Season with salt and pepper and keep warm until ready to serve.


 

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Comments

90 minutes for grits??? Don't you mean 30 minutes?

If you buy overly-processed "quick" grits, 30 minutes should do you. You lose flavor and texture, though; we prefer regular grits such as those packaged by Anson Mills. They require a minimum of 90 minutes, and I know some chefs who cook their grits for 4 hours.

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

It's stone ground grits, they takes longer to cook.

The recipe doesn't show "thyme" but the instructions say to add thyme.  If you do need thyme - how much do you need?

1 tablespoon. Thanks for catching the omission.

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

I don't see where the recipe calls for "thyme" however the instructions say to "add thyme, etc."  If so, how much thyme is needed?

you had me fooled... i was going to try to re-create the recipe from having it at the restaurant.. i thought there was a light roux darkened by the mushrooms...