Shrimp and grits for Christmas Dinner

Basing in on this recipe from Anson Mills, although we didn’t see their grits at HEB, so I’m using a yellow grits/polenta corn product.


Presoak in water starting at 1:45. Cook with lots of stirring and adding more water. Add salt about halfway through.Add butter and black pepper at the end. Is this grits or polenta?


IMG_0917I have some frozen shrimp from HEB. Thaw these in the Nomiku set to 32F. Tap water started at about 65… dropped to the mid 50s pretty quickly.  A problem with irregularly shaped things like shrimp and vegetables has been getting things to stay submerged.  Here, I’m using a bowl and the lid of the Cambro box to hold the shrimp under.

The main use of time in this recipe is making a tasty shrimp stock.

  • Sautee celery, onions, garlic, shrimp shells
  • Add thyme, lemon peel, a couple of spoons of tomato paste, water, a bit of chicken stock, bay leaf, thyme, peppercorns.  Bring to boil, reduce to simmer for more than an hour to reduce
  • Sautee chopped bacon in the large frying pan on low heat
  • Increase heat. Add shrimp. Recipe says to cook in a monolayer, but I had too many and didn’t feel like doing batches, so I dumped them all in and tossed/stir fried them in the bacon.  Added chopped scallions (light part), since I didn’t have shallots, and red pepper flakes. SaltIMG_0922ed too.
  • Dumped shrimp on a plate.
  • Added the strained shrimp stock to the pan. Boil some more to reduce, add beurre manie, from about 1.5 Tb flour in 2 Tb butter to thicken a bit
  • Dump shrimp back in, toss, turn off heat.  Serve on grits with chopped scallions (green part)