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Recipe Detail Page
Spicy Shrimp and Cheesy Grits with Jalapeños and Eggs
Holiday 2014
Crank up the zydeco music and add a little zip to your morning with this Low Country favourite. The shrimp are gently spiced but you can bump up the cayenne to ½ tsp (2 mL) if you prefer a more fiery start to your day.
Serves 6
SPICY SHRIMP
1½ lbs (750 g) large shrimp in their shells (31 to 40 count), thawed
4 cups (1 L) no-salt-added chicken stock
1 small onion, quartered
2 strips lime rind, each about 2 inches (5 cm)
¼ cup (60 mL) olive oil, divided
3 cloves garlic, minced
1 tsp (5 mL) sweet smoked paprika
½ tsp (2 mL) ground cumin
½ tsp (2 mL) freshly ground black pepper
¼ tsp (1 mL) cayenne
Kosher salt
6 eggs
CHEESY GRITS
2 cups (500 mL) milk
½ tsp (2 mL) kosher salt
½ tsp (2 mL) finely grated lime zest
1 cup (250 mL) grits (not instant)
¾ cup (175 mL) shredded old cheddar cheese
¼ cup (60 mL) freshly grated Parmesan cheese
2 jalapeños, seeded and finely chopped
3 tbsp (45 mL) finely chopped cilantro
2 tbsp (30 mL) softened unsalted butter
Freshly ground black pepper
Finely chopped chives for garnish
Lime wedges to serve
1 For spicy shrimp, shell shrimp, reserving shells. Pat shrimp dry on paper towels. Cover and refrigerate.
2 In a large saucepan, combine shrimp shells, stock, onion and lime rind. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes to allow flavours to blend. Strain stock, discarding flavourings.
3 For cheesy grits, combine 2 cups (500 mL) stock (reserve remaining stock), milk, salt and lime zest in a large saucepan. Bring to a boil over high heat.
4 Gradually whisk in grits. Reduce heat to medium-low and cook, uncovered and whisking often, until grits are tender and creamy, about 20 minutes.
5 While grits are cooking, heat 3 tbsp (45 mL) oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, tossing often, just until pink, 2 to 3 minutes. With a slotted spoon, remove shrimp to a medium bowl. Set aside.
6 Remove skillet from heat. Add garlic, paprika, cumin, pepper and cayenne to skillet. Cook, using residual heat of skillet and stirring constantly, until fragrant, about 30 seconds.
7 Return skillet to medium-high heat. Add shrimp to skillet, along with any juices that have accumulated in bowl. Add ½ cup (125 mL) reserved stock. Bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Simmer, stirring often, until shrimp are hot and stock has reduced slightly, 1 to 2 minutes. Season with salt to taste. Scrape contents of skillet into a clean bowl and keep warm.
8 Heat remaining oil in now-empty skillet over medium heat. Carefully crack eggs into skillet and cook until whites are set but yolks are still runny, about 3 minutes.
9 When grits are ready, remove saucepan from heat and stir in cheddar, Parmesan, jalapeños, cilantro and butter. Season with pepper and more salt to taste.
10 Divide grits among 6 bowls. Spoon shrimp and sauce over grits, dividing evenly. Top each portion with a fried egg. Garnish with chives and serve with lime wedges.
Serves 6
