Git Ya’ Some Shrimp ‘n’ Grits

I’m channeling my father when I speak in the dialect that includes phrases like “git ya’ some.” He usually used it when forcing fresh tomato slices in the summer. “Git ya some tomata,” he would say, and I would flinch because the notion of just eating a slice of tomato was not appealing. Still isn’t.

But git ya’ some shrimp and grits for sure, especially if you live along the Gulf where shrimp are currently plentiful and presumably not contaminated. 

Quite a few restaurants here offer this rustic and delicious dish, and I enjoy what they deliver to the table, but I also like making it at home. I pick up fresh shrimp at Goat Feathers on 30A and crack open my Ina Garten cookbook and get to work. Why would I use a recipe from a cook from the Hamptons and not one from Emeril Lagasse (a local, turns out) or Chef Paul Prudomme, you wonder? Because I want to, and because there is no one recipe that is considered standard.

I have many cookbooks on the shelf from all of the above chefs (Ina is technically a cook and not a chef, but you know), but for right now, let’s go with Ina. It’s something like this, and it’s delicious—serves 4:

Ingredients:

• 6 T unsalted butter, divided
• 1 cup quick-cooking grits
• 2 cups whole milk
• Kosher Salt
• Fresh ground black pepper
• 1 ½ lbs fresh large shrimp (remove shells and save for the sauce)
• 1 T tomato paste
• 2 slices thick bacon, chopped
• 1 tsp minced garlic
• 2 T all-purpose flour
• 1 T fresh lemon juice
• ½ tsp Sriracha
• 4 scallion, thinly slices for garnish

Grits:

1. Melt 1 T of butter in a medium saucepan over medium heat.
2. Add grits and toast for 3 minutes, stirring
3. Add 2 cups of milk & two cups of water, 1 tsp of salt and bring to a boil.
4. Lower heat to a simmer and cover and cook for 25 minutes (stir occasionally).
5. Add 1 T of butter. 1 tsp of salt and ½ tsp of pepper.

Shrimp:

1. In a large sauté pan with lid, heat over medium heat and add 1 T butter.
2. Add the shrimp shells and cook for 5 minutes.
3. Add the tomato paste and stir, cooking for 1-2 minutes.
4. Add two cups of water and bring to a boil.
5. Lower heat, cover and simmer for 5 minutes.
6. Drain liquid in a measuring cup and discard shells. You should have 1 ½ cups of broth.
7. Wipe out the pan and heat to medium heat
8. Add bacon and cook till crispy (5 minutes)
9. Stir in shrimp, garlic, 1 tsp of salt and ½ of pepper and cook for 2 minutes. Remove and set aside.
10. Melt 1 T butter in the pan, whisk in flour and cook for 1 minute.
11. Add stock and bring to a boil while whisking to a smooth consistency.
12. Reduce to a simmer and cook 5-10 minutes or until thickened into a sauce.
13. When thicken, add shrimp and cook for 2 minutes.
14. Stir in lemon juice, Sriracha and 1 T butter.
15. Serve shrimp and sauce over grits and garnish with scallions.

I confess I skip steps 1-6 and use purchased broth, chicken or seafood, and I whisk in tomato paste with the shrimp, garlic, etc. It’s delicious this way as well, and I have had several people request the recipe. I will also whisk in a hefty mixture of dry seasonings a la Emeril, which I always have mixed and ready in the pantry. It is as follows—mix and store in an air-tight container, or store in an empty spice bottle with a shaker cap:

2 1/2 T paprika

2 T salt

2 T garlic powder

1 T black pepper

1 T onion powder

1 T cayenne pepper

1 T dried organs

1 T dried thyme

1.