An even better version of the classic
"Shrimp" and Grits
Serves: 4 | Difficulty:
What’s more classic than shrimp and grits? Luckily, we can get gorgeous coarse-ground grits in the Midwest, and southeast Alaska’s perfect spot prawns are a better option than Gulf shrimp. There, I said it.~Chef Ali
2 cups milk
3 cups water
2 teaspoons salt
¾ cup coarse grits—we used Bob’s Red Mill and they were delicious
1 pound spot prawns, shell on
1 tablespoon olive oil
2 slices bacon, cut in ¼ inch strips (optional, but awesome) OR 3 tablespoons butter
½ Vidalia onion, minced
1 teaspoon flour
1 cup stock
1 teaspoon Worcester sauce
1 teaspoon Tabasco sauce
1 tablespoon parsley or chives, minced
For the grits:
In a medium sauce pan, bring milk, water, and salt to a boil. Whisk grits into liquid and reduce to low heat. Cook for 45 minutes to 1 hour, whisking occasionally. Mixture will thicken and be creamy when done. Season additionally as needed.
For the spots:
In a small bowl, toss spot prawns with olive oil. In a skillet heated over medium heat, briefly sear shrimp, no more than 1 minute on each side. Remove from pan. Render bacon until crisp and set aside with shrimp or melt butter in the pan. Saute onion until softened and just starting to brown, about 3 minutes. Add flour, toasting for 30 seconds. Add stock, scraping up any brown bit in the bottom, and simmer to thicken slightly. Add Worcester, Tabasco and bacon, if using.
Ladle grits onto plate, and top with spot prawns. Spoon sauce over top, and garnish with parsley or chives.