Shrimp and Grits
the retired recipe from the Weathervane in Chapel Hill, NC
- 8 shrimp, peeled and deveined
- 3 oz chorizo sausage
- 2 button mushrooms, sliced
- 2 medium-sized shitake mushrooms, sliced
- 1/2 portabella, capped and sliced
- 1/4 cup canned tomatoes
- 1/2 cup veal stock
- 1 tbsp chive, chopped
- 1 tsp oregano, chopped
- 2 tbsp butter, at room temperature
- 1 clove garlic, minced
In a hot skillet, cook chorizo until it is halfway cooked. Add mushrooms, garlic, and tomatoes and cook for 1 minute. Add the shrimp, veal stock, chives, and oregano and sauté until the shrimp is cooked and the stock has reduced. Add the butter and stir until the butter is melted. Serve over top of the hot grits and enjoy.
We use stone-ground grits in the restaurant, which take approximately 35 minutes to fully cook. In our recipe we use half and half and vegetable stock in equal parts, chopped garlic and Boursin cheese. Heat all the ingredients until the cheese is melted and the liquid is boiling. Add in the grits and cook, stirring constantly. You might need to add more liquid until the grits are done. Alternatively just follow a recipe or cooking instructions on the bag of grits. Instant grits may also be used.