Last Updated on December 2, 2024
Chef Jason’s Shrimp & Grits
Dive into Southern comfort with Chef Jason’s Shrimp & Grits! Creamy grits, buttery seasoned shrimp, and a bold beer reduction create a rich, savory masterpiece. Topped with sharp cheddar and fresh chives, it’s indulgent, satisfying, and perfect for any meal.
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Servings: 2
Ingredients
- 1/2 pound shrimp
- 3 ounces stone (about ½ cup)
- ground grits
- 2 cups chicken broth
- 1 cup milk
- shallot
- 1 ounce cheddar cheese
- 1 bunch chives
- 6 tbsp butter
- 1/4 cup mascarpone
- 2 tbsp cream
- 1 Captain's Seafood Seasoning
- Salt and Pepper to taste
Instructions
Preparation
- Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear.
- Place the rinsed grits in a small pot. Add 1 cup of chicken stock and the milk along with a pinch of salt.
- Place pot over medium heat and bring to a simmer, whisking from time to time.
- Reduce the heat to low, cover halfway with a lid, and cook, for 45 minutes, whisking occasionally to prevent sticking.
- Peel and slice the shallot. Grate the cheddar cheese. Thinly slice the chives.
- Place the shrimp on a paper towel-lined plate and pat dry.
How to Cook
- Heat a large saute pan over medium-high heat. Add 4 tablespoons of the butter and heat until foamy.
- Season the shrimp with Captain's Seafood Seasoning, salt, and pepper.
- Add the shrimp to the butter and cook for 1-2 minutes on each side.
- Transfer the cooked shrimp to a plate to rest.
- In the same pan, add the sliced shallots and saute over medium heat until soft.
- Add one cup of beer and the remaining chicken stock. Turn the heat up to high.
- Reduce until you have ½ cup of liquid. Season with salt and pepper to taste. Keep warm until you’re ready to plate.
- To finish the grits, stir in the remaining 2 tablespoons of butter, mascarpone, cream, and the grated cheese. Adjust the seasoning with Balinese Truffle Salt or Captain's Seafood Seasoning, if desired.
- Place your shrimp back in the pan and toss with the sauce until hot. Plate over the grits, then garnish with the chives. Give up on trying to contain your excitement and dig in, Chef!
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