Here is a shrimp and grits recipe that tastes awesome! Nathalie made it for a gathering for Les Dames d’ Escoffier of Charleston and the Dames all but licked the bowl clean. Not a single ‘grit’ was left behind! I would say this is one of my favorites recipes in the cookbook- but then there are SO MANY others that I love just as well. I promise a ‘taste’ of this dish will only whet your appetite for more!
Grits With Greens and Shrimp -
Makes 4 to 6 servings
In the book Nathalie wrote, “If you find someone who doesn’t swoon over this dish, don’t bother cooking for them again. This is the kind of dish you lie in bed dreaming about and wishing you could have it again. The heavy cream is a bit decadent, but that is why it is not an everyday meal. This is a special meal to serve to people who really love eating good food. ”
2 cups milk
2 cups water
1 cup grits
1 garlic clove, chopped
1 cup heavy cream
1/4 to 1/2 cup butter
1 to 2 cups freshly grated Parmigiano-Reggiano cheese
1 pound shrimp, peeled
1 pound baby spinach, baby turnip greens or arugula
Salt and freshly ground black pepper
Bring the milk and water to a simmer in a heavy-bottomed non-stick saucepan over medium heat. Add the grits and the garlic and bring just to a boil. Cook until soft and creamy, adding heavy cream as needed to make a loose, but not runny, mixture. Add as much butter and cheese as desired, stirring to make sure the cheese doesn’t stick. Add the shrimp and cook a few minutes more until pink. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits. Serve in a chafing dish for a party or individually for an appetizer or main course.
Add enough cream to the grits to make them the consistency of a dip. Chop the shrimp and the greens before adding to the hot grits and serve with crisp tortilla chips.
Recipe from Nathalie Dupree’s Shrimp & Grits Cookbook, (with Marion Sullivan), Wyrick & Company, Charleston, 2006.