The Perfect Shrimp and Grits | Chef Jean-Pierre

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is lower in fat, while canned tuna is more economical.

Start by finely chopping onion.

In a skillet, heat a little butter and olive oil to caramelize the onion.

Use stone ground cornmeal for the grits, and cook it in chicken stock instead of water.

Add buttermilk and real corn to the cornmeal mixture.

Incorporate garlic into the mixture as desired.

Add cheese: cheddar, parmigiano reggiano, and optional goat cheese.

Combine two cups of chicken stock with one cup of cornmeal, adding buttermilk as well.

Slowly whisk in the cornmeal to avoid lumps, using a wooden spoon.

Process corn, three eggs, and garlic in a mixer until smooth, but retain some corn texture.

Combine processed mixture with the cornmeal mixture and let it cook, stirring occasionally.

Season with salt and pepper to taste, adjusting for the saltiness of the stock.

Prepare shrimp by heating olive oil until it reaches 365°F.

Add the white part of the scallions and garlic to the hot oil before adding shrimp.

Cook shrimp until they are pink and opaque, then add the green part of the scallions and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens