shared by followers | following

Hot and Hot Shrimp & Grits


This recipe is from Chris Hastings, the executive chef at the Hot and Hot Fish Club in Birmingham, Ala.


1 stick butter, cut into tablespoons
2 tbsp minced shallots (about 2 medium)
½ tsp chopped fresh thyme
¼ cup finely diced carrots
¼ cup finely diced celery
¼ cup finely diced onion
16 to 20 large shrimp, peeled and deveined
¼ cup cider vinegar
½ cup seeded and finely diced plum tomatoes (about 2 medium)
1 tbsp + 1 tsp fresh lemon juice
½ tsp chopped fresh parsley
Cooked grits
2 rounded tbsp julienned, thinly sliced country ham
1 tbsp chopped fresh chives, for garnish
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Melt two tablespoons butter in a large skillet over moderately high heat. Add shallots and thyme and saute until softened, about 1 min. Add carrot, celery, and onion and continue to saute until softened, about 1 to 2 minutes. Add shrimp and continue to saute until the shrimp are cooked halfway, about 2 min. Add cider vinegar to skillet and simmer for 1 min. Add tomatoes and cook until the liquid is reduced by half, about 2 min. Reduce the heat to low and whisk in the lemon juice and remaining 6 tbsp of butter. Add parsley, then salt and pepper to taste. Continue to cook until the shrimp are just cooked through. Spoon a mound of grits on each plate, and top with the shrimp and sauce. Garnish each plate with 1 rounded tbsp of country ham and 1/2 tbsp of fresh, chopped chives. Serve immediately.

More recipes by Tufgrlz B.

views icon 160 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In