Charlie’s Shrimp and Grit “Cocktail”

Recipe

Enjoy this Southern classic with creamy grits and perfectly seared shrimp, ideal for any special occasion.

Ingredients:

For the Grits:

1 cup white corn grits

1 shallot, minced

2 tbsp bacon fat or olive oil

Approx. 3 cups chicken stock

Salt & white pepper to taste

For the Shrimp:

16 large shrimp, peeled, deveined, and dried

2 tbsp spice mix

Sea salt

2 oz bacon, diced

2 tbsp minced spring onion

1 tbsp chopped chives

Juice and zest of 1 lemon

2 oz sweet butter

1 cup dry white wine (Sauvignon Blanc)

2 tbsp picked cilantro leaves

How to Make:

Grits Preparation:

1. In a small saucepan, sauté the minced shallot in bacon fat until softened.

2. Add the chicken stock and bring to a simmer.

3. Gradually whisk in the grits until smooth.

4. Season with salt and white pepper.

5. Cook for 8 minutes, then cover and keep warm.

Shrimp Preparation:

1. In a large skillet, render the bacon until crispy.

2. Season the shrimp with the spice mix and sea salt.

3. Sear the shrimp over medium-high heat for 2 minutes on one side until nicely colored.

4. Flip the shrimp, and sear for 15 seconds, then transfer to a plate.

5. Add the spring onion to the skillet, and sauté for 30 seconds.

6. Deglaze the pan with white wine, scraping up any browned bits.

7. Add the sweet butter, reducing the sauce until it coats the back of a spoon.

8. Just before serving, stir the grits until creamy, adding water if needed.

9. Spoon 2 large tablespoons of grits into a martini glass or small bowl.

10. Return the shrimp to the sauce, and add chopped chives, lemon juice, and zest. Adjust seasoning.

11. Place 4 shrimp in each serving of grits.

12. Garnish with cilantro leaves and a lemon slice.

Serve with a glass of Sauvignon Blanc and enjoy!