Midtown Cafe's Shrimp and Grits

November 2, 2022

There are many variations of Shrimp and Grits. Midtown blackens the shrimp, meaning to coat the shrimp in spices that, when cooked, turn dark. It is not charring the shrimp. They also step outside the box with the additon of Gouda, a Dutch cheese.

Ingredients

1cup whole milk

1 1/2cups chicken stock

1teaspoon salt

1teaspoon ground black pepper

2/3cup white corn grits (not instant)

3/4cup smoked gouda, grated

4tablespoons butter, chopped

1tablespoon olive oil

1teaspoon minced garlic

12large shrimp, peeled and de-veined

1/2cup mushrooms, diced

2/3cup cherry tomatoes, halved

2tablespoons blackening seasoning

3/4cup white wine

1tablespoon hot sauce

1teaspoon lemon juice

4tablespoons butter

Preparation

1. To prepare grits, combine milk, chicken stock, salt, and pepper in 2-3-quart saucepan over medium-high heat. Bring to a boil. Whisk in grits until no clumps remain. Reduce heat to medium-low, cover, and simmer 15 minutes, or until grits appear soft and thick, stirring occasionally. Stir in gouda and butter. Season to taste.

2. To prepare shrimp sauce, add olive oil and garlic to large skillet over high heat. Once fragrant, add shrimp. Cook 2-3 minutes. Flip shrimp and add mushrooms, tomatoes, and blackening seasoning. Cook 3 minutes. De-glaze with wine and cook until reduced by half. Add hot sauce and lemon juice. Turn off heat and stir in butter.

3. Scoop grits onto two plates and divide shrimp sauce over top.