Shrimp and grits
This dish is a Mediterranean twist on a Southern favorite.
Serves 8
This dish is a Mediterranean twist on a Southern favorite.
Have all the ingredients prepared and measured — this recipe goes fast. It is also helpful to serve on heated plates.
In a medium saucepan, bring unsalted chicken stock to a boil over medium-high heat. Slowly whisk in grits to make sure they don't clump. Reduce heat, cover and simmer, stirring occasionally until thickened, about 10 to 15 minutes. Remove from heat and stir in the butter. Cover and keep warm. (Note: Moist grits — not dry — that are about the consistency of moist mashed potatoes taste best in this recipe. Add more or less liquid until they're the consistency you want.)
In a large skillet, heat oil over medium heat. Add green onions, garlic and sundried tomatoes. Saute until fragrant, stirring constantly, until fragrant. If using cherry tomatoes, you may crush them once they are heated and cook them into the onion and garlic mixture.
Add diced peppers and shrimp. Continue to stir and saute until shrimp are pink and just cooked through. Stir in sliced olives and capers and heat through.
Onto each plate, smear about 1/4 cup grits. Then divide shrimp mixture equally among plates. Top each with a few crumbles of goat cheese, black pepper and a sprinkle of parsley. Serve with lemon wedges.
For the grits:
- 3 cups unsalted chicken stock
- 1 cup grits (not de-germinated)
- 1 tablespoon butter
For the shrimp topping:
- 1 tablespoon olive oil
- 1 bunch green onions including the green tops, cut into half-inch pieces
- 2 large garlic cloves, minced
- 1 tablespoon sundried tomatoes (pat off oil), or about 5 cherry tomatoes
- 1/4 cup diced red or green bell pepper
- 1 pound peeled and deveined shrimp (about 16 to 20 a pound)
- 5 stuffed green olives, sliced
- 5 black olives, sliced
- 1 tablespoon capers
- 2 tablespoons crumbled goat cheese
- Ground black pepper to taste
- 2 tablespoons chopped parsley
- Lemon wedges (optional)
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