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.
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.
Preheat oven to 325 degrees.
Mix garlic, salt, olive oil in 6-inch x 6-inch baking dish.
Bake for 50 minutes.
Remove from oven and add lime juice, cumin and oregano and stir to blend ingredients.
Return to oven for another 20 minutes or until garlic turns golden.
Remove from oven and mash garlic with fork to break up a bit.
Let cool to room temperature and place in glass jar.
Bring water, whole milk and sea salt to boil in medium size saucepan on medium high heat.
Gradually whisk in 1 cup stone ground grits and return to low boil stirring occasionally until creamy-thick for 45 minutes or so.
Set to warm until ready to serve with shrimp.
Bring medium size skillet to medium high heat and add 1 tbsp garlic infused olive oil.
Add onion, celery and roasted red peppers. Sautee until the onions begin to turn tender.
Add Creole seasoning and blend with vegetables.
Add shrimp and stir to combine shrimp with other ingredients.
Continue to cook over medium high heat for 2 minutes or until shrimp begins to turn pink.
Move all ingredients to one side of skillet and add rum to bare side of skillet.
Let rum sizzle for a few seconds and then add butter.
Once butter begins to melt, blend all ingredients in pan back together. Stir for another minute or so until shrimp is pink.
Place grits in bowls and spoon shrimp mixture over top. Serve immediately.
Ingredients
Directions
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.
Preheat oven to 325 degrees.
Mix garlic, salt, olive oil in 6-inch x 6-inch baking dish.
Bake for 50 minutes.
Remove from oven and add lime juice, cumin and oregano and stir to blend ingredients.
Return to oven for another 20 minutes or until garlic turns golden.
Remove from oven and mash garlic with fork to break up a bit.
Let cool to room temperature and place in glass jar.
Bring water, whole milk and sea salt to boil in medium size saucepan on medium high heat.
Gradually whisk in 1 cup stone ground grits and return to low boil stirring occasionally until creamy-thick for 45 minutes or so.
Set to warm until ready to serve with shrimp.
Bring medium size skillet to medium high heat and add 1 tbsp garlic infused olive oil.
Add onion, celery and roasted red peppers. Sautee until the onions begin to turn tender.
Add Creole seasoning and blend with vegetables.
Add shrimp and stir to combine shrimp with other ingredients.
Continue to cook over medium high heat for 2 minutes or until shrimp begins to turn pink.
Move all ingredients to one side of skillet and add rum to bare side of skillet.
Let rum sizzle for a few seconds and then add butter.
Once butter begins to melt, blend all ingredients in pan back together. Stir for another minute or so until shrimp is pink.
Place grits in bowls and spoon shrimp mixture over top. Serve immediately.