Hot and Hot Shrimp & Grits
By Tufgrlz
This recipe is from Chris Hastings, the executive chef at the Hot and Hot Fish Club in Birmingham, Ala.
Ingredients
- 1 stick butter, cut into tablespoons
- 2 tbsp minced shallots (about 2 medium)
- 1/2 tsp chopped fresh thyme
- 1/4 cup finely diced carrots
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 16 to 20 large shrimp, peeled and deveined
- 1/4 cup cider vinegar
- 1/2 cup seeded and finely diced plum tomatoes (about 2 medium)
- 1 tbsp + 1 tsp fresh lemon juice
- 1/2 tsp chopped fresh parsley
- Cooked grits
- 2 rounded tbsp julienned, thinly sliced country ham
- 1 tbsp chopped fresh chives, for garnish
Details
Preparation
Step 1
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.
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