Shrimp and (Really Good) Grits with Greens Recipe


| 3/29/2010 12:51:59 PM


This Southern specialty is always a crowd-pleaser, but the quality of these grits will absolutely blow your guests away. They’re so rich and full of true corn flavor that you won’t even want to stir butter and cheese into the cooked grits. Even if your guests are Southerners. (No, really, I’m not kidding!)

For the most sustainable dish, use white, brown, pink or rock shrimp wild-caught in the United States, and choose bacon from pigs that were raised on pasture. Search the database at www.eatwild.com for a sustainable meat source where you live.

Serves 4 to 6

Floriani Red Flint grain cornFor the grits:
5 cups liquid (any combination of water, milk, cream and shrimp or chicken stock, depending on desired richness)
1 cup coarsely ground ‘Floriani’ corn (If you can't find any 'Floriani,' substitute other stone-ground grits — the recipe still works.)
1 tsp sea salt
Few twists freshly ground pepper
1 to 2 cloves garlic, diced

Add liquid(s) to a heavy-bottom pot. Over medium-high heat, whisk in grits, salt and pepper. When the mixture begins to bubble, reduce heat to medium-low and simmer until the liquid is absorbed and grits are tender, about 40 minutes. Stir continually to prevent the grits from sticking to the bottom of the pan, or use a double boiler. Cover to keep warm, and set aside.



For the shrimp:
4 slices thick-cut bacon, chopped (If you prefer not to use bacon, substitute olive oil for the bacon grease.)
1 medium white onion or 4 shallots, thinly sliced
2 cloves garlic, diced
1/4 cup unbleached all-purpose flour
1 pound shrimp, peeled, deveined, rinsed and patted dry
Sea salt and freshly ground pepper
Pinch cayenne pepper
1 cup shrimp or chicken stock and/or clam juice
Juice of half a lemon
2 bay leaves
2 big handfuls of soft greens (spinach, arugula, chard or kale without ribs, radish or beet greens, etc.)
1 small handful parsley leaves, torn or chopped




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