Shrimp and Grits
Perfectly creamy and cheesy grits, topped with a shrimp ragu. Classic southern comfort.
1. Make the grits: In a medium saucepan, bring the milk, cream, and a pinch of salt to a gentle boil. Slowly stir in the grits and cook, stirring continuously, until the grits are incorporated and smooth. Lower the heat to maintain a simmer and cover. Cook, stirring occasionally, for 30 minutes. The grits are done when they have the consistency of smooth cream of wheat. Stir in the cheese and the butter and season with salt.
2. Cook the shrimp: Heat the oil in a large skillet over medium-high. Add the sausage and cook until crispy, about 3 minutes. Stir in the remaining ingredients and season with salt and pepper. Cook for 5 minutes, until the shrimp are cooked through, and serve over the grits. Top with a fried egg and garnish with more scallions.
By Nina Compton
for the grits:
2 1/4 cups whole milk
1 cup heavy cream
kosher salt, to taste
1 cup quick-cooking grits (not instant)
1 cup grated parmesan cheese
4 tablespoons unsalted butter
for the shrimp:
2 tablespoons olive oil
3 Chinese sausage links, finely chopped
1 pound peeled and deveined shrimp (about 2 dozen)
1 cup thinly sliced scallions, plus more for garnish
2 tablespoons chili paste
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
3 garlic cloves, minced
1 lemon, zested
1 rib celery, finely chopped
1 (1-inch) piece ginger, peeled and minced
kosher salt and freshly ground black pepper, to taste
for serving:
fried eggs
Perfectly creamy and cheesy grits, topped with a shrimp ragu. Classic southern comfort.
1. Make the grits: In a medium saucepan, bring the milk, cream, and a pinch of salt to a gentle boil. Slowly stir in the grits and cook, stirring continuously, until the grits are incorporated and smooth. Lower the heat to maintain a simmer and cover. Cook, stirring occasionally, for 30 minutes. The grits are done when they have the consistency of smooth cream of wheat. Stir in the cheese and the butter and season with salt.
2. Cook the shrimp: Heat the oil in a large skillet over medium-high. Add the sausage and cook until crispy, about 3 minutes. Stir in the remaining ingredients and season with salt and pepper. Cook for 5 minutes, until the shrimp are cooked through, and serve over the grits. Top with a fried egg and garnish with more scallions.
By Nina Compton
for the grits:
2 1/4 cups whole milk
1 cup heavy cream
kosher salt, to taste
1 cup quick-cooking grits (not instant)
1 cup grated parmesan cheese
4 tablespoons unsalted butter
for the shrimp:
2 tablespoons olive oil
3 Chinese sausage links, finely chopped
1 pound peeled and deveined shrimp (about 2 dozen)
1 cup thinly sliced scallions, plus more for garnish
2 tablespoons chili paste
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
3 garlic cloves, minced
1 lemon, zested
1 rib celery, finely chopped
1 (1-inch) piece ginger, peeled and minced
kosher salt and freshly ground black pepper, to taste
for serving:
fried eggs