Considered by many in the Commonwealth an unofficial holiday, the first Saturday in May brings together friends and family from near and far. With the big race postponed until Sept. 5 this year, those get-togethers will have to wait. The recipes in our April issue were developed for a Kentucky Derby brunch, but this quintessentially Southern dish can be enjoyed anytime.
Shrimp and Grits
Serves 5
1 cup Weisenberger Mill white grits
4 cups water
8 tablespoons butter
2 cups shredded white cheddar cheese or your cheese of choice
1/3 cup all-purpose flour
2 tablespoons garlic, minced
¼ cup celery, small diced
¼ cup white onion, small diced
¼ cup red bell peppers, small diced
¼ cup green bell peppers, small diced
2 ½ cups chicken stock
Salt and pepper, to taste
1 quarter lemon and orange (optional)
12 pieces cleaned and deveined shrimp, preferably wild caught
Cajun spice, to taste
1. Bring water to a boil in a medium pot. When it begins to boil, add grits, cover with a lid and cook 20 minutes on low heat, stirring often.
2. Once the grits have thickened, add 4 tablespoons butter, shredded cheese, salt and pepper. Stir until butter and cheese have melted. Remove from heat and set aside, keeping grits warm.
3. Melt remaining 4 tablespoons butter in a small pan. When it is melted, add flour and cook on low 8-10 minutes until it’s golden brown, stirring often to make a brown roux. When the roux looks similar to peanut butter, add garlic and cook for 1 minute.
4. Add celery and onion to roux and cook 2-3 minutes, stirring frequently. Stir in peppers and cook 2-3 minutes.
5. Once all the vegetables in the roux have cooked through, add chicken broth and bring the mixture to a boil. Turn heat down to low and simmer 8-9 minutes. Remove pan from heat and season with salt and pepper.
6. Add a squeeze of lemon and orange to the sauce if you prefer, for a little acidity. If the sauce is too thick, add a bit more chicken stock.
7. Season shrimp with your favorite Cajun spice and sear it for 2 minutes on each side in a hot sauté pan. Deglaze the pan with the sauce and bring to a simmer. Cook the shrimp in the sauce for about 5-6 minutes on low heat and serve atop grits.
Recipes prepared at Sullivan University by Grace Alexander.