Hot and Hot Shrimp & Grits

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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.


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