Debris Shrimp and Grits
Updated: Feb 3
Shrimp and Grits is a dish I have a few variations of. So why not one more? Here's something a little out of left field.
4 cups chicken stock, divided
2 teaspoons salt, divided
1/4 teaspoon ground black pepper
1 cup stone-ground grits
3 tablespoons butter, divided
2 tablespoons heavy cream
1 teaspoon fresh thyme leaves
1 tablespoon canola oil
1 pound peeled and deveined jumbo fresh shrimp (tails left on)
1/2 teaspoon Creole seasoning
2/3 cup seafood stock
2 cups Roast Beef Debris, heated
In a large saucepan, bring chicken stock, 1 1/2 teaspoons salt, and pepper to a boil over medium-high heat; whisk in grits. Reduce heat, partially cover, and simmer, stirring occasionally, until tender and thickened, about 40 minutes. Remove from heat; stir in 2 tablespoons butter, cream and thyme. Cover until ready to use.
In a large skillet, heat oil and remaining 1 tablespoon butter over medium-high heat. Add shrimp; sprinkle with remaining 1/2 teaspoon salt. Cook until shrimp are pink and firm, 1 12 to 2 minutes per side. Sprinkle with Creole seasoning. Remove from skillet. Stir seafood stock into skillet, scraping browned bits from bottom of pan. Stir shrimp into remaining liquid in skillet. Serve shrimp with grits and Roast Beef Debris.
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Good Cooking, Good Eating and Good Living!!!