Shrimp and Grits from The Ritz Carlton

Shrimp and Grits

(Serves 8 people)


Grits 2 cup.

Shrimp tail large 40 each

Chicken stock 1 qt

Butter 3 oz.

Heavy cream 1 cup

Thyme 2 sprig

Shredded cheddar 4 oz.

Salt and pepper.

Diced onion 2 oz.

Celery diced 2 oz.

Rosemary 1 sprig

Worcestershire sauce 3 fl-oz

Hot sauce 1 fl-oz

Tomato paste 1tsp

Garlic 2 gloves

Abita beer 1 btl.

Shrimp stock 1 qt

Blackened spice 1 tsp.

Method of preparation

Bring the chicken stock and heavy cream to a boil, add the sprig of thyme

While stirring to prevent lump forming, pour the grits in the boiling liquid, simmer for 20-25 minutes, stirring occasionally as to prevent burning, season to taste with salt and pepper.

Add the shredded cheddar; stir to properly fold the cheese in the hot grits.

Keep warm up until serving.

Sauté the onion, celery, garlic and rosemary in butter for 2 minutes, add the blackened spice.

Add the beer and let reduce almost completely, add the Worcestershire sauce, shrimp stock, and hot sauce, reduce by ¾ quarter to get a thick consistency.

Can be kept in the fridge for up to 1 month.

Sauté the shrimp in butter for a couple of minutes, add 2 cup of BBQ sauce base let it simmer for 2 minutes while stirring add the butter