For Perfect Cheesy Grits and Shrimp Use This Simple Trick | Chefs At Home

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel and devein the shrimp, saving the shells for stock.

Marinate shrimp with smoked paprika, cayenne pepper, salt, black pepper, and olive oil; set aside in the fridge.

In a pot, heat olive oil and butter over medium to high heat.

Add shrimp shells and vegetables (onion, leek, thyme, fennel, carrots, celery, garlic, coriander seeds) to the pot; let caramelize.

Heat 2 cups of milk and 2 cups of chicken stock in a separate pot.

Slowly incorporate 1 cup of grits into the milk and chicken stock mixture.

Season grits with kosher salt and stir to avoid lumps; cook until creamy.

Add aged white cheddar and parmesan cheese to the grits, followed by 4 tablespoons of butter; let melt.

In a skillet, heat oil over medium to high heat and add the marinated shrimp.

Sauté shrimp until cooked, then add shallots, celery, and diced pimento peppers; stir.

Add a splash of wine or butter, season with salt and black pepper, and squeeze fresh lemon juice.

Strain the shellfish stock after simmering for 30-45 minutes.

Plate the grits, top with shrimp and pan sauce, and garnish with parsley.

Cooking Techniques

Equipment Needed

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