Stoned and Drunken Shrimp n’ Grits

Sharing is caring!

AuthorThe FishmongerCategoryDifficultyIntermediate

Shrimp and grits is a classic dish on any southern breakfast menu. Unfortunately, many restaurants are saving pennies and short-changing patrons on fresh ingredients and locally sourced shrimp. So I'm sharing my secret recipe so you can make your favorite comfort food at home. Curious about the stoned and drunken part? Keep reading.

For added flavor, this recipe uses my favorite Fishmonger Approved Creole Seasoning blend, a shot of rum (half a shot for cooking and the other half for drinking) and stone ground grits - hence the stoned and drunken theme.

Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Ingredients
 20 large Gulf or wild U.S. shrimp, peeled and deveined
 1 cup yellow stone ground grits
 4 cups spring water (or equivalent)
 1 cup whole milk
 1 ¼ tsp sea salt
 ½ cup shredded gouda cheese
 1 tbsp unsalted butter
 1 tbsp garlic infused olive oil (see below)
 1 cup white onion, diced into small pieces
 1 cup celery, diced into small pieces
 ½ cup roasted red pepper cut into small pieces
 ½ shot Appleton Rum (or equivalent Jamaican dark rum)
 1 tbsp Creole Seasoning (see recipes)
Garlic Infused Oil
 1 ½ cups good olive oil
 ½ cup peeled garlic
 ¼ cup lime juice
 1 tsp sea salt
 ½ tsp dried oregano
 ¼ cup cumin powder
Utensils and Other Tools
 Measuring and mixing spoons
 Small bowl for spices
 Medium size skillet
 Medium size saucepan
 6-inch x 6-inch baking dish (for garlic infused oil)
 Paring knife
 Small glass jar with lid for storing garlic infused oil

Garlic Infused Oil Directions
1

This oil must be made in advance of above recipe. This oil yields approximately 2 cups. Store in a small covered jar in refrigerator for up to 1 month.

2

Preheat oven to 325 degrees.

3

Mix garlic, salt, olive oil in 6-inch x 6-inch baking dish.

4

Bake for 50 minutes.

5

Remove from oven and add lime juice, cumin and oregano and stir to blend ingredients.

6

Return to oven for another 20 minutes or until garlic turns golden.

7

Remove from oven and mash garlic with fork to break up a bit.

8

Let cool to room temperature and place in glass jar.

Grits Preparation
9

Bring water, whole milk and sea salt to boil in medium size saucepan on medium high heat.

10

Gradually whisk in 1 cup stone ground grits and return to low boil stirring occasionally until creamy-thick for 45 minutes or so.

11

Set to warm until ready to serve with shrimp.

Shrimp Preparation
12

Bring medium size skillet to medium high heat and add 1 tbsp garlic infused olive oil.

13

Add onion, celery and roasted red peppers. Sautee until the onions begin to turn tender.

14

Add Creole seasoning and blend with vegetables.

15

Add shrimp and stir to combine shrimp with other ingredients.

16

Continue to cook over medium high heat for 2 minutes or until shrimp begins to turn pink.

17

Move all ingredients to one side of skillet and add rum to bare side of skillet.

18

Let rum sizzle for a few seconds and then add butter.

19

Once butter begins to melt, blend all ingredients in pan back together. Stir for another minute or so until shrimp is pink.

20

Place grits in bowls and spoon shrimp mixture over top. Serve immediately.

Ingredients

Ingredients
 20 large Gulf or wild U.S. shrimp, peeled and deveined
 1 cup yellow stone ground grits
 4 cups spring water (or equivalent)
 1 cup whole milk
 1 ¼ tsp sea salt
 ½ cup shredded gouda cheese
 1 tbsp unsalted butter
 1 tbsp garlic infused olive oil (see below)
 1 cup white onion, diced into small pieces
 1 cup celery, diced into small pieces
 ½ cup roasted red pepper cut into small pieces
 ½ shot Appleton Rum (or equivalent Jamaican dark rum)
 1 tbsp Creole Seasoning (see recipes)
Garlic Infused Oil
 1 ½ cups good olive oil
 ½ cup peeled garlic
 ¼ cup lime juice
 1 tsp sea salt
 ½ tsp dried oregano
 ¼ cup cumin powder
Utensils and Other Tools
 Measuring and mixing spoons
 Small bowl for spices
 Medium size skillet
 Medium size saucepan
 6-inch x 6-inch baking dish (for garlic infused oil)
 Paring knife
 Small glass jar with lid for storing garlic infused oil

Directions

Garlic Infused Oil Directions
1

This oil must be made in advance of above recipe. This oil yields approximately 2 cups. Store in a small covered jar in refrigerator for up to 1 month.

2

Preheat oven to 325 degrees.

3

Mix garlic, salt, olive oil in 6-inch x 6-inch baking dish.

4

Bake for 50 minutes.

5

Remove from oven and add lime juice, cumin and oregano and stir to blend ingredients.

6

Return to oven for another 20 minutes or until garlic turns golden.

7

Remove from oven and mash garlic with fork to break up a bit.

8

Let cool to room temperature and place in glass jar.

Grits Preparation
9

Bring water, whole milk and sea salt to boil in medium size saucepan on medium high heat.

10

Gradually whisk in 1 cup stone ground grits and return to low boil stirring occasionally until creamy-thick for 45 minutes or so.

11

Set to warm until ready to serve with shrimp.

Shrimp Preparation
12

Bring medium size skillet to medium high heat and add 1 tbsp garlic infused olive oil.

13

Add onion, celery and roasted red peppers. Sautee until the onions begin to turn tender.

14

Add Creole seasoning and blend with vegetables.

15

Add shrimp and stir to combine shrimp with other ingredients.

16

Continue to cook over medium high heat for 2 minutes or until shrimp begins to turn pink.

17

Move all ingredients to one side of skillet and add rum to bare side of skillet.

18

Let rum sizzle for a few seconds and then add butter.

19

Once butter begins to melt, blend all ingredients in pan back together. Stir for another minute or so until shrimp is pink.

20

Place grits in bowls and spoon shrimp mixture over top. Serve immediately.

Stoned and Drunken Shrimp n’ Grits

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top