Shrimp & Grits
Shrimp and grits gets a spring makeover with sweet, snappy veggies and grits loaded with cheese. Topped off with crispy prosciutto for a salty crunch, that balances the creamy grits, the sweet vegetables and spicy shrimp!
Yield: All recipes serve 2 people
Chef Notes: I omit the salt from spice mixes. I'll season my protein with salt, then the spice mixture to ensure even distribution of salt.
Polenta, grits and coarsely ground cornmeal are all interchangeable.
For spring veggies, use any combo of asparagus, leeks, carrots, snap peas, shelled peas, spring onions, etc
Components
Grits
Cajun Spice Mix
Shrimp
Crispy Prosciutto
Scallions
Vegetable Mix
Mise
Make the Grits: Bring 4C of water/stock to a boil. Add 1C grits, a pinch of salt. Immediately stir vigorously.
Reduce the heat to low and simmer, stirring occasionally, for 15–25 minutes until thick and creamy. Fold in the cheese. Taste and adjust seasoning to your liking.
Make the Cajun Spice Mix: Combine 2 t paprika, 1 t dry oregano, 1 t dry thyme, 1/2 t cayenne, 1/2 t black pepper.
Make Crispy Prosciutto: Heat an oven to 400 degrees. Line a sheet tray with parchments and lay the prosciutto onto the tray. Bake until deeply golden, 10-15 minutes. Allow to cool, which will crisp up the prosciutto.
Prepare the Scallions: Separate the scallion greens from the whites. Slice the greens thin. Slice the white into 1" sections.
Prepare the Vegetables: Trim the spring vegetables, into bite size pieces. In a large skillet, sauté the scallion whites until lightly charred. Add the spring vegetables and cook until tender. Remove from the heat.
Finish
Season the shrimp with salt and the cajun spice mix.
Sauté the shrimp in a large skillet until they become pink and opaque.
Add the scallions and spring vegetables to the pan to warm through.
Place a large dollop of cheesy grits on a plate, top with the vegetables and shrimp.
Garnish with sliced scallions and crispy prosciutto!