Y'all, I can't say enough delicious things about this dish.
I started making different shrimp and grits variations six years ago during a cooking phase where I was would attempt to recreate our restaurant favorites. I continuously tweak the sauce a bit, depending on what I have in my pantry and fridge. As for our base, I've played with Parmesan polenta, cheddar grits, and goat cheese polenta recipes. This time I saw a shredded Gruyere in the cheese section, deciding to go for it. That was a fantastic decision.
You can make this more of a sweet and spicy by using sweet red chili sauce, which is what I usually do. This time I had a roasted red chili paste in the fridge from making my Thai turkey lettuce wraps, and I decided to use that which I felt created a more robust flavor. I also added garlic and together with the Sriracha and other ingredients, this made for a perfect sauce for the shrimp.
I try to make these a little healthier than traditional grits recipes, by using a butter/olive oil combo rather than all butter, and I do use a fat free skim milk instead of whole milk or half and half.
This recipe truly takes no time at all (20 minutes or less) and can be done in four simple steps. It does take a little bit of concentration to make sure you don't burn the butter (I did when making it last night because I let the pan heat up too hot, but it was my first step so I could easily start over) and that the grits consistency doesn't get lumpy.
Ingredients:
Recipe yields 4 servings
For Grits
- 1 tbsp butter
- 1 tbsp olive oil
- dried parsley to taste
- dried thyme to taste
- 2 cups fat free skim milk
- 2 cups low sodium chicken stock
- 1 cup cornmeal
- 3/4 - 1 cup of shredded Gruyere (I was kind of liberal in my cheese adding but would estimate it was somewhere between this amount)
For Chili Garlic Shrimp
- 3/4 lb of shrimp, peeled and deveined
- 3 tbsp. Ponzu (a citrus-soy sauce - great for cooking with fish!)
- 2 tbsp. red chili paste
- 1 tsp. mirin
- 1 tbsp. sriracha
- 1 tbsp. honey
- 1 tbsp. minced garlic
- green onion (optional - for garnish)
1. First make the Chili Garlic sauce by combining the ponzu, red chili paste, mirin, sriracha, honey and garlic in a bowl. Add the shrimp and coat. Let it marinate as you start the grits.
2. Using medium heat, warm a pot and add the butter, until it melts. Next add the olive oil, followed by the garlic. Once fragrant, add the dried spices (thyme and parsley). Turn heat up and add the milk and the chicken stock. Bring that to a boil.
3. As you bring it to a boil, go ahead and add the shrimp and sauce to a skillet and begin to saute over medium heat. Stir/flip occasionally for an even cook. Shrimp will be cooked-through within 7-10 min.
4. Once liquids have started to boil, bring the heat back down to medium-high and begin to whisk in the cornmeal, just a little bit at a time. It's going to feel like you have way too much liquid but you don't, I promise. Adding the cornmeal in slowly helps prevent it from clumping. Once all of the cornmeal has been whisked in and there is a smooth consistency, then add the cheese and whisk in until melted.
You've completed the grits, your shrimp is cooked, now you plate and spoon out additional sauce for flavor. Garnish with green onions if you choose and enjoy!
