“Utilizing grits as a coating for the shrimp speaks to the grain’s versatility,” writes Todd Richards, Atlanta, Georgia chef and author of Soul: A Chef’s Culinary Evolution in 150 Recipes. “Grits used in this manner are a great coarse substitute for cornmeal in most dishes. Where cornmeal is finely milled, grits add toothsome crunch to a dish and are a better-suited breading for protecting leaner proteins such as shrimp or mild fish such as flounder.”
Shrimp and Grits with Grits Crust and Shrimp Butter
Ingredients
1 1⁄2 pounds head-on, unpeeled large raw shrimp
1 cup (8 ounces) whole buttermilk
1 tablespoon Worcestershire sauce
1⁄4 teaspoon lemon zest (from 1 lemon)
Pinch of red pepper flakes
1⁄2 cup uncooked instant grits or polenta
1 teaspoon kosher salt
1⁄4 teaspoon granulated onion
1⁄4 teaspoon granulated garlic
1⁄4 teaspoon coarsely ground black pepper
1 cup (8 ounces) blended olive oil
Lemon wedges
Shrimp Butter
1 teaspoon blended olive oil
3 ounces shrimp shells (about 1½ cups) (from 1½ pounds raw shrimp)
1 tablespoon dry white wine
2 garlic cloves, minced
1 thyme sprig
1 pound (2 cups) unsalted butter, softened
1 teaspoon kosher salt
½ teaspoon lemon zest (from 1 lemon)
Preparation
- Peel and devein the shrimp, leaving the heads on. Reserve the shells to make the Shrimp Butter.
- Combine the buttermilk, Worcestershire sauce, lemon zest, and red pepper flakes in a medium bowl or large ziplock plastic freezer bag. Add the shrimp. Cover or seal, and refrigerate 15 minutes.
- Stir together the grits, salt, granulated onion, granulated garlic, and black pepper in a shallow dish.
- Remove the shrimp from the marinade; discard marinade. Heat the oil in a skillet over medium. Dredge the shrimp in the grits mixture, and toss to coat. Fry shrimp, in 2 batches, until the shrimp are done and the crust is golden brown, about 2 to 3 minutes per side. Drain the shrimp onto a plate lined with paper towels. Serve with Shrimp Butter and lemon wedges.
- Note: Using head-on shrimp is essential to providing excellent shrimp flavor to a dish. Some people might find it difficult to see the head on the plate. In that case, cook the shrimp with the heads on and remove them before plating.
- For the Shrimp Butter:
- Heat the oil in a heavy-bottomed medium stockpot over medium. Add the shrimp shells, and cook, stirring often, 2 minutes. Add the wine, garlic and thyme. Cook, stirring constantly, 30 seconds. Remove from the heat. Remove and discard the thyme sprig.
- Transfer the shrimp shell mixture to the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Add the butter and salt. Beat on medium-high speed until the mixture is creamy, about 2 minutes. Press the mixture through a fine wire-mesh strainer into a bowl using the back of a spoon. Discard solids.
- Stir the lemon zest into the butter mixture. Transfer the shrimp butter to an airtight container, and refrigerate until ready to use. Makes 2 cups.
Recipe excerpted with permission from Soul: A Chef’s Culinary Evolution in 150 Recipes, by Todd RichardsGarden & Gun has affiliate partnerships and may receive a portion of sales when a reader clicks to buy a product. All products are independently selected by the G&G editorial team.