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    Hot and Hot Shrimp & Grits

    160
    Hot and Hot Shrimp & Grits

    Photo by Tufgrlz B.

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

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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

    Directions

    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.


    Nutrition

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