Hey y’all! We’re so close to July 4th it’s like you can taste it. I’m going away to the beach. And to tell you the truth I must have forgotten all about that when I went to the grocery store. I have a surplus of food that really doesn’t seem to go together. Shrimp and chorizo? What do I do with that… oh wait
Shrimp and grits is an age old Southern meal. If you haven’t had it, then I’m slightly worried about you. If you’re one of those sad Americans that doesn’t like grits… well even people that don’t like grits like shrimp and grits. It’s just not really the same thing as breakfast grits.
So by coincidence, I happened to have watched My Cousin Vinny the other day. And the question that struck me most was What is a grit?
Ok, what really is a grit? A grit is coarsely ground corn, brought to you by our favorite Americans, the Native Americans.
If you’re into grits, you’re probably eating stone ground grits. It’s the way to go, please trust. Typically, grits are thought to be breakfast fare. Some people put sugar on them (this, in my opinion, is an abomination to the glory that is grits) and some people eat them with butter and salt (yes, you’ve hit the jackpot here!).
But let’s be real, eating grits for dinner is a bit more complicated, but much more rewarding. So today let’s make something really worth savoring. Let’s go crazy and make Truffle Butter Grits! Yes, you heard me y’all, we’re getting luxe over here. A bit of NYC’s obsession with truffles and a bit of Dixie’s obsession with mama’s grits. Shall we?
TRUFFLE BUTTER SHRIMP & GRITS
2/3 c Yellow Stone Ground Grits (I like Charleston Favorites)
2 c water
2/3 tsp salt
1/2 c grated cheddar cheese
1/4 c of heavy cream
1 chorizo sausage, cut up into circles
1/2 lb shrimp
1 tbsp oil
1/4 c chicken broth
1 tbsp lemon juice
2-3 tbsp chives
1 chili pepper
2 tbsp truffle butter
black pepper to season
1. In a bowl combine water and grits. Stir. Put top over bowl and drain as much excess water as possible.
2. Add rinsed grits to boiling water in a saucepan. Reduce heat and simmer for 30-40 minutes. Stir frequently.
3. Season shrimp with salt and pepper. Over skillet, heat olive oil. Add chorizo and shrimp. Remove both once cooked (the shrimp should be completely pink). Sprinkle lemon juice on shrimp while it’s removed from heat.
4. Using the fat from the chorizo in the skillet, add chicken broth, diced chives and red chili pepper to fat. Cook until the broth reduces… about 3 minutes.
5. Return chorizo and shrimp to skillet. Stirring constantly for about 1 minutes at medium-low heat.
6. Once grits have been cooking for about 20 minutes, add heavy cream. Once the heavy cream has reduced you should get a thick creamy consistency. Add truffle butter and grated cheddar cheese. Stir to combine until butter has melted completely.
7. Add chives and red chili to grits – stir in. Separate grits into two bowls and top with chorizo and shrimp. Sprinkle sauce over grits.
And just like that you’ve got yourself shrimp and grits. Something to write home about if you ask me.