Fire Grilled Shrimp and Grits
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
2 servings
Prep Time:
10 min
Cook Time:
30 min
Shrimp and grits is a pure comfort food dish, delicious, and so easy to make. The recipe calls for six 4-6 shrimps, those numbers just indicate that there are four to six shrimps per pound, so these are quite large. You can use whatever size shrimp you want or have on hand, but the 4-6's look great for this dish and give a healthy portion of shrimp. The trinity sauce is so easy to make and packed with flavour and the hominy grits are so cheesy and creamy and go great with that trinity sauce. The corn on the cob is always optional, but it does add some nice colour to the plate and make it a well-rounded dish (you know, vegetables). Give this shrimp and grits recipe a try for something different and delicious.
By:Chef Matt Basile
Ingredients
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6 4-6 shrimps
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½ cup butter
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2 celery stocks
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1 red pepper
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1 yellow pepper
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1/3 white onion
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3 cloves garlic
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½ cup passata
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1 tsp hot chilies in oil
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1 tbsp paprika
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Salt
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Pepper
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1 cup precooked canned Hominy grits
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½ cup grated Harvarti cheese
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¼ cup cream
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½ cup butter
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1 corn on the cob
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1 lemon
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Chopped chives for garnish
Instructions
Add a pot of water to the plancha and bring to a boil. When boiling, add the corn on the cob. Once cooked, add to the grill to sear.
Finely dice the celery, peppers, onion and garlic. Place a cast iron pan on the grill, and melt ½ cup of butter. Add the vegetables and stir, season with salt. Allow to cook and soften, 2-3 minutes. Squeeze the juice from half a lemon into the pan, season with paprika and mix. Add the chillies and the passata and mix, let cook about 20-30 minutes until reduced and the vegetables are tender but not mushy.
Place a pan on the elevated grill rack and add ½ cup butter. Drain the hominy grits and add them to the butter, mix, season with salt and pepper, mix. Add the cream and mix. Add the grated Havarti cheese and mix until the cheese is melted. Let simmer about 20 minutes.
Butterfly the shrimp and place shell side down on the elevated grill rack. Drizzle with oil and give a squeeze of lemon juice. Grill until fully cooked, about 10 minutes, flipping once.
To plate, cut the corn into medallions, place the grits into a shallow bowl, top with the trinity sauce and three corn medallions. Peel the shrimp and place three on the plate on top of the trinity sauce, then add more sauce on top of the shrimp. Top with chopped chives. Repeat for the second plate.