Date Night Shrimp and Grits
We're taking this dish up a notch and pulling out all the stops for these Date Night Shrimp and Grits
Servings: 4
Cost: 20
Ingredients
For the shrimp and brine
- 1 pound shrimp
- 2 cups water
- ¼ cup kosher salt
- ¼ cup white sugar
- 2 cloves garlic crushed
- 1 tablespoon whole black peppercorns
- Rind from 1 lemon
- 6 cups ice
For the grits
- 1 cup stone ground grits
- 2 cups chicken stock
- 2 cup whole milk
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 4 ounces shredded extra sharp cheddar cheese
For the cajun butter
- 1 stick butter divided
- 2 cloves garlic diced
- Juice from whole lemon
- ½ - 2 tablespoons Cajun seasoing depending on your heat tolerance
- 2 tablespoons chopped parsley
Other Ingredients
- ¼ pound panchetta diced
- 2 tablespoons butter
- 2 tablespoons blackening seasoning
- chopped parsley for garnish
Instructions
For the shrimp brine
- In a small pot over high heat, bring the water, sugar, salt, garlic, black peppercorns, and lemon to boil. Add the ice and cool completely.
- In a large bowl, add the shrimp and pour the cooled brine over the top. Brine for 30 minutes. In the mean time, prepare the grits and Cajun butter.
For the grits
- Over medium heat, in a medium, heavy bottomed pot, bring the chicken stock and milk to a bare simmer.
- Afterwards, turn the heat down to medium low and while whisking continually, slowly add the grits. Add the salt.
- Whisk every couple minutes until most of the liquid has been absorbed and the grits are tender. This should take about 20 - 30 minutes.
- Once fully cooked. Remove from heat and whisk in the butter and cheese. Mix to combine. Place pot in oven or microwave to keep warm while preparing the shrimp.
For the Cajun butter
- In a small pan over medium heat, add one tablespoon of butter.
- Once melted, add the garlic and cook for 30 - 60 seconds. Then add the lemon juice, remaining butter and Cajun seasoning.
- Cook until all the butter in melting a starting to bubble. Then remove from heat and add the parsley.
To cook the shrimp
- Remove the shrimp from the brine and dry with a paper towel. Season with the blackening seasoning.
- In a large pan over medium heat, add the diced pancetta and cook until crispy (about 5 minutes)
- Remove the pancetta to a plate but leave the rendered fat in the pan. Add the additional butter.
- Once the butter has melted, cook the shrimp (in batches if needed). They will cook quickly and only take about 2 - 3 minutes per side
Final Plating
- Once the shrimp have cooked, add the grits to a bowl/plate and top with the shrimp, pancetta, Cajun butter and garnish with parsley. Then enjoy with a nice glass of wine.
