Secret Recipe: Shrimp and Grits from 1300 on Fillmore
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1300 Fillmore's chef David Lawrence dresses his shrimp and creamy grits in a buttery sauce that has just a hint of Southern-style barbecue. Any stone-milled grits will work in this recipe, but Lawrence recommends Anson Mills coarse white grits, which you can find here.
Serves 4
2 cups whole milk
2 cups water
1 cup Anson Mills coarse white grits
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter, divided
1 ½ cups of cream
24 medium shrimp in their shells
1 tablespoon olive oil
1 shallot, chopped
1 garlic clove, minced
2 tablespoons dry white wine
1/4 cup Worcestershire sauce
1 tablespoon minced herbs
1. Pour the milk and water into a 2-quart saucepan and bring to a boil. Add the grits and 3/4 teaspoon salt, and reduce the heat to medium. Stir constantly until the grits are the consistency of thick soup and release a fragrant sweet-corn perfume, about 8 minutes. Reduce the heat to low and simmer, stirring every 2-3 minutes, for about 20 minutes, until the grits thicken and fall lazily from the end of the spoon. Cook about 15 minutes more, stirring constantly to prevent the grits from sticking to the bottom of the pan.
2. When the grits are creamy, fluffy, and soft, turn off the heat, stir in 1/2 teaspoon pepper, 1 tablespoon butter, and 1/2 cup cream. Season to taste with salt and pepper.
3. Meanwhile, season the shrimp with salt and ground black pepper.
4. Heat oil in a large pan over high heat. When the oil is hot, add the seasoned shrimp, and sauté for 1 minute.
5. Remove shrimp from pan and set aside. Add to pan shallot and garlic, cook until soft, and then deglaze with white wine and Worcestershire sauce
6. Reduce sauce by half, add remaining 1 cup cream, and reduce again by half. Add the sautéed shrimp and remaining 1 tablespoon butter. Finish with minced herbs.
7. Serve immediately over creamy grits.
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By on April 02, 2012
It seems yummy :p
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By on March 27, 2012
Shrimp is favorite food. I realized your blog help me next time. i like it very much.
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By on February 03, 2012
If you're particular some your Manhattans and Candy Juleps, this is the localize for you. This is factual psyche in the Fillmore, Shrimp and Grits, Fried Poulet and Beignets... The way to do it.
By on November 23, 2011
Oh fantastic recipe! Made some for the family yesterday night and they ate it up. I added a few more shallots though, since I like the flavor it adds. Cure For Heartburn
By on November 20, 2011
When you cook this recipe, you have to serve it – First ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce.
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By on October 16, 2011
I tried this recipe because its looking yummy and delicious.It looked liked chopped bacon in the dish in the photo,
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By on September 01, 2011
To a Southerner, eating grits is practically a religion, and breakfast without grits is unthinkable. A true grit lover would not consider instant or quick-cooking grits; only long-cooking stone-ground grits are worth eating. Outside of the southern states, the reaction to grits is mixed.
By on August 21, 2011
I don’t make a lot of southern food, and have not had much experience with grits. However, I have heard a lot about shrimp and grits. The people who talk about it talk as if they are describing the best meal they ever had. Finally, after an episode of Throwdown with Bobby Flay, my curiosity got the better of me and I decided to give it a try. I figured that you can’t go wrong with cheesy grits, topped with shrimp in a creamy sauce. I did also take some liberties here and there and added some spicy Cajun seasoning to the mix and with one bite realized what all of the hub-bub was about.
By on August 10, 2011
I asked my wife to make this shrimp and grits recipe, and it was really good. My wife is a great cook, but this recipe is also a winner. It tasted very elegant.
I will definitely try and get her to make it again, because it was that good. gas gift cards
By on June 15, 2011
Yeah- how you can you have a southern dish like this one without bacon??!!
By on June 13, 2011
There appears to be chopped bacon in the dish in the photo, and yet I see no bacon in the recipe. (I think I'd like to make the dish *with* the bacon included...)
By on June 13, 2011
it sounds too yummy indeed i bet it would be very delicious :)
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By on June 13, 2011
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