This recipe is inspired by former MasterChef contestant, Captain Jamie Hough. Captain Jamie cooks up the best Shrimp & Grits in all of Charleston. Him and I did a cooking demonstration at the Wine under the Oaks festival at Boone Hall in 2022. After watching him finesse Shrimp & Grits, I felt like I had to step up my game. Here’s the result!
- 1 cup grits
- ½ tsp salt
- ¼ cup grated parmesan
- 1 stick butter
- 4 cups vegetable broth
- ½ white onion, diced
- 1 bell pepper, diced
- 2 Tbsp minced garlic
- 1 cup whole cherry tomatoes
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley
- 2# shrimp*
- 1 heaping Tbsp tomato paste
- S&P to taste
- In a sauce pot, bring 4 cups of vegetable broth, or preferred broth, to a gentle boil.
- Stir in grits while whisking vigorously. Once the grits are smooth and no longer clumping, let simmer until grits thicken.
- Turn off heat and add parmesan, ½ stick butter, and salt.
- Add 1 Tbsp butter to a separate sauté pan and turn heat to medium high.
- Once hot, add onions and stir until translucent. Add peppers & garlic.
- Add your herbs & cherry tomatoes until they blister.
- Add tomato paste & incorporate**
- Add your peeled & deveined shrimp and cook until just firm & pink.
- Remove from heat and taste. Add more salt if desired.
- Plate your grits in a bowl, top with your shrimp and enjoy!
*Pro Tip: Buy shell-on shrimp and peel them yourself. Then use the shells to create a stock that you can add to the grits.
**Pro Tip: If you’d like to thicken up your “gravy” & add some depth, add some heavy cream at this step.
Recipe courtesy of Cane Bay Kitchen.