Shrimp and Grits
Serves 2
0 mins total
Grits are not traditionally eaten in Jamaica but they are a close cousin to finer grained cornmeal. They are cooked in milk and can be had sweet with sugar and spices or savory with butter and cheese. I love grits and will be showcasing it a few time
0 servings
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Stock: Peel shrimp and reserve the shells. In a small saucepan, add shells, veggie stock and one bay leaf. Bring stock to a boil on medium high heat. Once the shrimp sells turn pink, turn the heat off. The stock will be used to flavor the sauce later. Shrimp: Combine your seasoning blend ingredients in a small bowl to make a dry rub. Use a spoon to mix in each spice well. In a medium bowl, season shrimp liberally with spice blend. In a large skillet, heat 3 tablespoon olive oil on medium high heat. Once the oil begins to smoke a little, it is ready. Add shrimp to the pan and sear on both sides. Remove shrimp from the pan once they turn pink. They do not need to be fully cooked through as they will finish cooking in the sauce. Sauce: In the same pan add the remaining table spoon of olive oil. Keep flame on medium high heat. Add shallots and red onions to the skillet and let them cook until they are translucent, about 1 minute. Add in garlic, paprika and red pepper. Give the pan a good stir with a wooden spoon and cook for about 1 minute. Add all of the tomatoes to the skillet with a pinch of salt to help release the juices from the tomatoes. Stir and allow the tomatoes to cook uncovered for about 2 minutes until the skins begin to blister. Once the skins of the tomatoes start to blister, it is ready for the shrimp stock. Strain shrimp stock directly into the skillet. Stir gently to combine ingredients in stock. Add thyme and and allow sauce to come up to a boil so that it can reduce, about 5-7 mins. Once the stock reduces and slightly thickens, stir in heavy cream and lemon zest. Cook sauce for about 2 - 4 minutes. Add shrimp back to the skillet and allow the sauce to continue to reduce and thicken for about 2 minutes. Do not overcook shrimp. Taste sauce for salt and add if necessary.
