Matts Shrimp And Grits Recipes

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

MATT'S SHRIMP AND GRITS

Steps:

• For the Shrimp Stock.
• After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
• Strain and reserve.
• For the Grits.
• Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
• Continue to cook for another 15 minutes. Season with salt and pepper.
• (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
• For the Shrimp Sauce.
• Heat a sauté pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
• Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
• Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
• Season sauce with Worcestershire, vinegar, and finish with S&P.
• For the Shrimp.
• Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
• Saute shrimp over high heat until crisp and cooked through.
• For Plating.
• Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).