Phillip Lammond's Shrimp and Grits

The combination of creamy grits with slightly spicy, tomato-ey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party.

Photography By Brooke Stevens | May 21, 2019

Ingredients

SERVINGS: 6 to 8 Serving(s)

Grits

1½ cups stone-ground grits
1 teaspoon salt
4 tablespoons (½ stick) butter

Shrimp

1 teaspoon Cajun seasoning (Tony Chachere’s Creole Seasoning)
2 pounds medium-large raw shrimp (preferably head on)
2 tablespoons olive oil
3 tablespoons butter, divided
1 tablespoon flour
1 medium onion, chopped
2 small jalapeno peppers, seeded and chopped
1 fennel bulb, white part thinly sliced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
¼ cup dry white wine
Salt to taste
Fennel fronds and pickled okra for garnish

Preparation

1. Peel and devein shrimp. Place shrimp heads and peels in a saucepan with ½ cup water. Bring to a boil and simmer for 10 minutes. Set shrimp stock aside.

2. To prepare the grits, bring 3 cups of water to a boil over high heat in a medium saucepan. Stir in the grits and salt. Bring back to a boil, reduce heat to low, stir in the butter, and simmer for about 15 minutes, stirring occasionally. Keep grits warm on very low heat, adding water when needed.

3. To prepare the shrimp, toss them with the Cajun seasoning. Add olive oil and 1 tablespoon butter to a large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Remove from skillet, set aside. Add flour to drippings in skillet and whisk well. Add onion, peppers, fennel and sauté 4 minutes. Add garlic and sauté 1 minute. Add shrimp stock and simmer until reduced by half, about 10 minutes. Add shrimp, Worcestershire sauce, wine and reserved butter. Taste for seasoning, and add salt if needed. Serve immediately over warm grits. Garnish with fennel fronds and pickled okra.