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edna lewis and scott peacocks shrimp grits

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Shrimp

Edna Lewis & Scott Peacock's Shrimp Grits

Like many of the recipes in The Gift of Southern Cooking, this recipe is a little bit Scott Peacock and a little bit Edna Lewis. Stirred through the creamy grits, the shrimp paste goes further than a few pretty prawns piled on top ever could, pervading every spoonful with the pure essence of shrimp at its best and most seductive. The shrimp paste also makes a lovely spread for crackers and all-purpose flavor enhancer (just imagine stirring it into risotto, saucing fish, or filling tea sandwiches with it).

Ingredients

  • Shrimp Paste
  • 2 sticks (1 cup) unsalted butter
  • 1 pound shrimp, peeled and deveined (Scott Peacock likes small, sweet ones like gulf shrimp, but get whatever is freshest)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup sherry
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  • Shrimp Grits
  • 2 cups (or more) milk
  • 2 cups (or more) water
  • 1 cup stone-ground or regular grits
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • Kosher salt

Directions

  • Shrimp Paste
  • In a large skillet over medium heat, heat 6 tablespoons of the butter until hot and foaming. Add the shrimp, salt, and black pepper and cook over high heat, stirring often, for 4 to 7 minutes, until the shrimp are pink and just cooked through.
  • Remove the skillet from the heat. Using a slotted spoon or tongs, transfer the shrimp to a food processor fitted with the blade attachment.
  • Return the skillet to the stove. Cook the sherry, lemon juice, and cayenne pepper over high heat until the liquid in the skillet is reduced to approximately 3 tablespoons and is quite syrupy. Immediately add the sherry mixture to the shrimp in the food processor. Process until the shrimp are thoroughly puréed.
  • With the motor running, add the remaining 2 tablespoons of the butter in pieces and process until thoroughly blended. Turn the food processor off and carefully taste the paste for seasoning, adding more salt, black pepper, sherry, lemon juice, or cayenne pepper as needed. Transfer the shrimp paste to a ceramic crock and let cool completely.
  • Do Ahead: The shrimp paste can be made 1 week ahead. Cover and refrigerate. Let come to room temperature before serving. If it's still too dry to spread, work in some softened butter and salt to taste until the paste is spreadable.
  • Shrimp Grits
  • In a medium heavy saucepan over medium-low heat, heat the milk and water until just simmering.
  • While the milk and water are heating, put the grits in a large bowl and cover with cool water. (If you're using regular grits, skip this step.) Stir the grits assertively so that the chaff floats to the top. Carefully skim the surface of the grits to remove the chaff. Drain the grits through a fine-mesh strainer. Stir the grits into the simmering milk and water. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. Regular grits are done in about 20 minutes, but stone-ground grits require 1 hour or a little more to cook, and you will have to add additional milk and water as needed. As the grits thicken, stir more often to keep from sticking and scorching.
  • Stir in the cream and butter; season generously with salt. Remove from the heat and let rest, covered, until ready to serve. If the grits become too thick as they cool, reheat, stirring in a little extra water or milk to thin.
  • Top the grits with a generous dollop of the shrimp paste. Scott Peacock likes to stir it in thoroughly, then let it rest for 5 to 10 minutes for the flavors to get to know each other. For every cup of grits, stir in about ¼ cup or more of the shrimp paste, and sprinkle some chopped fresh chives on top, if you like. Serve as an appetizer, a supper dish with buttered toast, or a savory side dish.

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