General Oglethorpes Shrimp And Grits Recipes

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SHRIMP AND GRITS

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl's Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is "a superb version, a highly seasoned, creamy concoction with chunks of tomatoes" that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.

Provided by Julia Reed

Categories     breakfast, main course

Time 45m

Yield 4 servings

Number Of Ingredients 19



Shrimp and Grits image

Steps:

  • For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
  • For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
  • Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 44 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 26 grams, Sodium 890 milligrams, Sugar 4 grams, TransFat 1 gram

3/4 cup grits
1/4 teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
1/2 teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
1/2 to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
1/3 cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

GENERAL OGLETHORPE'S SHRIMP AND GRITS

This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 19



General Oglethorpe's Shrimp and Grits image

Steps:

  • Prepare shrimp: In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
  • Prepare grits: Fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil. While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
  • Cook shrimp: Melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
  • Prepare sauce: Stir flour into remaining butter in skillet that shrimp was cooked in. Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
  • Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
  • To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.

2 tablespoons Louisiana-style Cajun seasoning, preferably Tone's
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
1 1/2 pounds large shrimp, peeled and deveined, preferably wild Georgia shrimp
3 tablespoons unsalted butter
1 tablespoon miced garlic
3 tablespoons all-purpose flour
1 cup homemade or store-bought low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, preferably Texas Pete
1 slice center-cut sugar-cured country ham, 1/4-inch thick, trimmed
Two 0.4-ounce chicken bouillon cubes, preferably Knorr
2 tablespoons unsalted butter
1 cup quick-cooking white grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese

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