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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.
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.