Weeknight
Bay Shrimp over Pepper Grits
The grits cook slowly in milk and water while a small relish of roasted pepper, onion, and vinegar comes together for the shrimp.
Allergens: Shrimp is shellfish. Grits here are corn and are finished with milk and butter.
Ingredients
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 1 teaspoon kosher salt, divided
- 1 tablespoon butter
- 1 pound peeled shrimp, patted dry
- 1 roasted red pepper, chopped (about 1/2 cup)
- 2 tablespoons finely chopped onion
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 scallions, thinly sliced
- 1/4 teaspoon black pepper
Method
- Bring the water, milk, and 3/4 teaspoon salt to a simmer in a saucepan. Whisk in the grits in a slow stream so they do not clump. Lower the heat to the gentlest simmer and cook, stirring often, until thick and tender, about 25 minutes for stone-ground. Stir in the butter.
- While the grits cook, stir the roasted pepper, onion, vinegar, and a pinch of salt together in a bowl. Let that relish sit so the onion softens.
- Heat the olive oil in a skillet over medium-high heat. Season the shrimp with the remaining salt and the black pepper. Cook them in a single layer for about 1 minute per side, until they turn pink and curl. Do not crowd or they will steam.
- Take the skillet off the heat and fold in half of the relish and the scallions.
- Spoon grits into shallow bowls, top with shrimp, and add the rest of the relish. The grits should be loose enough to spread; if they seized up, loosen them with a splash of hot water.
Storage
Shrimp turn rubbery when reheated hard, so eat them the day you cook them. Plain grits keep two days in the refrigerator and loosen with milk on the stove.
Kitchen notes
Quick grits from a canister will finish in about 8 minutes. Follow the canister time, but keep the same liquid ratio so the bowl stays creamy rather than stiff. Stone-ground is worth the stirring if you have it.
Buy shrimp that smell like the sea, not like ammonia. If they have been frozen, thaw them in the refrigerator and dry them well or the skillet will boil instead of sear.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.