Creamy fine diced russet potatoes spiked with parmesan cheese and cream. Topped with smoky grilled shrimp, finished in a savory tomato and red pepper sauce with aromatic vegetables.
Creamy Parmesan Potato Grits
1-1/2 pounds (680g) Russet Potatoes, diced into 1/8th inch cubes
1-1/2 cup (360ml) Cold Water
1 cup (240ml) Heavy Cream
2-1/2 teaspoons (7g) Sea Salt
1 teaspoon (2g) Ground White Pepper
1 tablespoon (14g) Unsalted Butter, softened
2/3 cup (60g) Grated Parmesan Cheese
¼ cup (14g) Fresh Chives, Chopped
2 teaspoons (2g) Fresh Lemon Zest
1 tablespoon (15ml) Fresh Lemon Juice
Smoky BBQ Gulf Shrimp
1-1/2 pounds (680g) White Gulf Shrimp, raw, thawed, peeled and deveined
2 tablespoons (30ml) Vegetable Oil
1 tablespoon (4g) Smoked Paprika
½ teaspoon (1g) Cayenne Pepper
½ teaspoon (1g) Sea Salt
2 each (10g) Garlic Cloves, chopped
2 ounces (67g) Bacon, chopped
¾ cup (120g) Yellow Onions, chopped ¼ inch
¼ cup (40g) Celery, chopped ¼ inch
¼ cup (40g) Green Bell Pepper, chopped ¼ inch
½ cup (80g) Roma Tomatoes, chopped ½ inch
2 tablespoons (50g) Tomato Paste
2 tablespoons (20g) All Purpose Flour
1 tablespoon (7g) Cajun Seasoning
1-1/2 tablespoons (12g) Smoked Paprika
¾ cup (180ml) Chicken Stock
¼ cup (60ml) Heavy Cream
1 teaspoon (3g) Sea Salt
1 teaspoon (3g) Freshly Ground Black Pepper
½ cup (80g) Green Onions, chopped
Prep Time: 30min | Cook Time: 30min
To prepare the potato “grits”, combine the finely diced potatoes in a heavy bottom pot along with the water and heavy cream. It is important to dice the potatoes fine so they resemble grits, also you will want to not soak these in water as you will need the natural starch in the potatoes to thicken the liquid.
Place the pot on the stove and heat it over medium high heat. It is important to frequently stir the potatoes as the liquid heats up, so they do not stick to the bottom of the pot and, so they cook evenly. After about 10 minutes you should see the liquid begin to thicken slightly and the potatoes will start to soften. At this stage you will want to stir it constantly until they are done, it should only take another 3-5 minutes. The potatoes should be cooked with a slight bite to them, you don’t want them to be over cooked otherwise it will be mashed potatoes with a lot of unnecessary knife work. Remove the potato grits from the stove and stir in the pepper, butter, cheese, lemon zest, lemon juice, and chives. Cover the grits with a lid or a piece of plastic wrap and keep them warm while you make the shrimp.
To prepare the shrimp combine the shrimp with the vegetable oil, paprika, cayenne pepper, sea salt and garlic.
Preheat a grill or a grill pan and mark the shrimp over high heat until some char is achieved, and the shrimp are almost fully cooked. Set the shrimp aside and prepare the sauce for the shrimp.
In a heavy bottomed pot, render the bacon over medium heat. Remove the bacon, leaving the fat in the pot. Add the onions, celery and bell peppers and cook over the heat, stirring frequently for 3-5 minutes until the vegetables are soft and the onions are translucent.
Add the tomatoes and the tomato paste and cook for 1-2 minutes. Stir in the flour, cajun seasoning, and smoked paprika then cook for another minute or so.
Gradually add the chicken stock and the heavy cream and stir to combine until it is thick. Adjust the seasoning with the salt and pepper.
Return the bacon to the sauce and add the shrimp. Allow the mixture to simmer for 2-3 minutes. Turn the heat off and stir in the green onions.
When ready to serve, ladle the potatoes into serving bowls and spoon the shrimp and sauce over the grits. Enjoy!
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