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Breakfast Shrimp and Grits

Source of Recipe

From "Nathalie Dupree's Favorite Stories and Recipes"


Recipe Introduction

"Shrimp lovers do their best to cook shrimp in the shell, as it has a natural fat that protects the shrimp and gives it extra flavor. Decide whether to peel the shrimp before or after cooking; if cooking in the shell, you may want to simmer them instead of saut�ing. It is also possible to cook raw peeled shrimp in the piping hot grits."

List of Ingredients

◦ 1 pound raw shrimp
◦ 4 cups water, milk, or broth
◦ 1 cup uncooked grits, preferably stone-ground
◦ 6 tablespoons butter, divided
◦ Salt
◦ Freshly ground pepper


Recipe

If you are planning to saut� the shrimp, peel them and set aside. If simmering with shells on, see Note at the end of the recipe.

Heat the water, milk, or broth over medium heat in a medium-heavy saucepan, preferably nonstick. Slowly stir the grits into simmering liquid and cook as package directs, stirring constantly. Do not let it "blurp" loudly, as it will "spit," and watch the evaporation of the liquid, adding more if necessary. When fully cooked to the desired texture, remove from heat and add 2 tablespoons of the butter and 1 teaspoon salt.

Meanwhile, heat 4 tablespoons butter in a frying pan over medium heat and saut� the peeled shrimp in the butter until they turn pink. Add the rest of the butter to the pan and melt. Top the grits with the shrimp and pour the butter on top. Taste and add more salt and pepper as needed.

Serves 4






❧ Note: To simmer unpeeled shrimp, add enough water to a pot to cover the shrimp, and bring the water to the boil over high heat. Add the shrimp. Bring back to the boil and cook until pink or until the shrimp begins to curl. If unsure, remove one and peel it. Drain and run under cool water. Peel the shells, starting with removing the legs first, or using a special shrimp peeling gadget.


❧ Tip: Raw peeled shrimp can be stirred vigorously into very hot cooked grits and the hot grits will cook the shrimp.