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gulf coast shrimp and grits

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

These are the shrimp and grits served at the True Midtown Kitchen in Mobile, AL.

(2 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 1 Hr
method Stove Top

Ingredients For gulf coast shrimp and grits

  • GRITS:
  • 1 1/2 c
    milk
  • 1/4 c
    unsalted butter
  • 1 1/2 c
    uncooked quick-cooking grits
  • 1 Tbsp
    unsalted butter
  • 4 clove
    garlic, minced
  • 3
    shallots, minced
  • 3/4 c
    dry white wine
  • 1/2 c
    parmesan cheese, freshly grated
  • 2 Tbsp
    fresh chives, minced
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • SHRIMP SAUCE
  • 30
    unpeeled, jumbo raw shrimp (21/25 count)
  • 1/8 tsp
    salt
  • 1/8 tsp
    ground black pepper
  • 1/4 c
    extra=virgin olive oil, divided
  • 3 clove
    garlic, chopped
  • 1 Tbsp
    shallots, minced
  • 1 pt
    cherry tomatoes, halved
  • 1 Tbsp
    fresh lemon juice
  • 1 1/2 tsp
    capers, drained
  • 1/4 tsp
    ground red pepper
  • 1 dash
    hot sauce
  • 2 Tbsp
    unsalted butter, cubed
  • 1 Tbsp
    fresh chives, chopped

How To Make gulf coast shrimp and grits

  • 1
    Prepare Grits: Preheat oven to 350°. Brink milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until the grits are creamy, whisking every 15 minutes.
  • 2
    Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and saute 3 1/2 minutes or until the shallots are translucent.
  • 3
    Add wine, stirring to loosen particles from the bottom of the skillet. Cook, stirring often, 4 minutes or until the liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and the next 3 ingredients.
  • 4
    Prepare Shrimp Sauce: Peel shrimp and devein. Sprinkle shrimp with 1/8 teaspoon each salt and pepper.
  • 5
    Cook shrimp, in 2 batches, in 2 tablespoons hot oil in a large skillet over medium-high heat for 2 minutes on each sidem or just until the shrimp turns pink and forms a "C". Remove shrimp from the skillet.
  • 6
    Saute 3 garlic cloves and 1 tablespoon minced shallots in the remaining 2 tablespoons hot oil in the skillet over medium-high heat for 1 minute. Add tomatoes and the next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until the tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 tablespoons butter. Serve over grits with chives.
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