Recipe courtesy of The Coop Restaurant

Southern Shrimp and Grits

  • Level: Intermediate
  • Total: 11 hr (includes thawing time)
  • Active: 1 hr 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Shrimp Stock:

Grits:

Shrimp Topping:

Directions

  1. First make the shrimp stock: If the shrimp are frozen, place in colander set over a bowl in the refrigerator and thaw overnight. Save all the liquid that thaws from shrimp. Next, peel the shrimp, including tails, and reserve the shells. Butterfly the shrimp and remove impurities; set the shrimp aside in the refrigerator until ready to use.
  2. Heat the tablespoon of olive oil in a heavy stockpot over medium-high heat, and then add the reserved shrimp shells. Stir occasionally until all the shells are pink and, in places, golden.
  3. Add the celery, onion, black pepper and red pepper flakes. Saute until the vegetables are softened, about 8 minutes.
  4. Add the tomato paste and stir until it coats the shells and vegetables. Add the reserved juices from thawing the shrimp (if applicable) and water. Turn the heat to high and bring to a boil. Reduce the heat and maintain a low simmer for 1 hour.
  5. Strain the stock through a fine-mesh sieve, crushing all the liquid from the shells and vegetables using a wooden spoon. Set the stock aside.
  6. Next make the grits: Rinse the grits in a large bowl of cold water, removing any bran or hulls that float to the surface. Drain well. Combine 4 cups of the shrimp stock, the butter, salt and pepper in a medium saucepan over high heat and bring to a boil. Whisk in the grits. Turn the heat to low and simmer, stirring occasionally, until soft and creamy, 30 to 40 minutes. Remove from the heat and stir in the cream. Keep warm.
  7. To make the shrimp topping: Heat 1 tablespoon butter in a large saute pan over medium-high heat. Add the shrimp and cook until they are just cooked through, 1 to 2 minutes. Remove the shrimp from the saute pan and set aside. To the same pan, add the tasso and andouille and cook until beginning to brown, 3 to 4 minutes. Add the garlic and cayenne, stirring to combine then add the tomato and green onion and saute 30 seconds.
  8. Return the shrimp to the pan, add the chicken stock and simmer until slightly reduced, 1 to 2 minutes. Swirl in the remaining 1 tablespoon butter.
  9. To assemble, divide the grits among 4 serving bowls and add a portion of the shrimp mixture to each serving. Top with a splash of hot sauce.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.