Shrimp with Cheddar-Parmesan Grits
★★★★☆
Ingredients
- 1 lb large shrimp (454 g)
- 2 T olive oil
- 1 tsp smoked paprika (4.9 ml)
- 1/4 tsp cayenne (1.2 ml)
- Shellfish stock: shrimp shells, 1/2 onion, 1/2 leek, celery, carrot, fennel, garlic, thyme, bay leaf, coriander, white wine, tomato paste
- Grits: 2 cups chicken stock, 2 cups milk, 1 cup white grits, 4 oz white cheddar, 1 oz Parmesan, 4 T butter
- Cooking: 1/3 cup shallots, 1/3 cup celery, 1/4 cup pimento peppers, 1/4 cup white wine, 1 oz butter, lemon juice, scallions, parsley, celery leaves
Instructions
- Marinate shrimp with oil, paprika, cayenne, salt.
- Make shellfish stock: brown shells and vegetables, add 6 cups water, wine, tomato paste. Simmer 45-60 minutes; strain.
- Make grits: bring stock and milk to boil, whisk in grits, cook 20-25 minutes. Stir in cheeses and butter.
- Sear shrimp 1-2 minutes. Add celery, shallots, pimentos. Add wine and butter. Season.
- Serve shrimp over grits, top with shellfish stock, parsley, scallions.
Wine Pairing: Medium White (Viognier, White Burgundy) — Rich white wine matches the creamy grits and shellfish.