Shrimp and Grits Recipe from Justin Devillier, La Petite Grocery New Orleans
Justin Devillier, chef at La Petite Grocery in New Orleans will be representing the Big Easy in the upcoming season of BRAVO’s Top Chef culinary show (begins October 2013). As the chef prepares for battle, try out this mouth-watering recipe for one of Louisiana’s classic dishes: Shrimp & Grits.
September 2013’s Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.
Ingredients for Shrimp
- 1/4 cup raw smoked bacon, chopped
- 2 large shallots, minced
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
- 1/4 cup warm water
- 1 tablespoon fresh thyme
- 1/4 cup sliced green onions
- 1 cup roasted shiitake mushrooms
- 1/2 stick butter, room temperature
Ingredients for Grits
- 2 cups water
- 2 cups whole milk
- 1 stick salted butter
- 1 1/2 cups stone ground grits
- salt and freshly ground pepper to taste
Method of Preparation:
Shrimp: Add bacon to a large sauté pan set over medium-high heat and render until crispy, about 6 minutes. Quickly add shallots and garlic. Sweat until vegetables are limp, about 30 seconds. Add wine, shrimp and water. Cook until shrimp begin to turn pink, about 6 minutes. Add thyme, green onions, mushrooms and butter. When butter has melted, adjust seasonings and serve over warm grits.
Bring water, milk and butter to a boil in a medium pot set over medium-high heat. Slowly add grits, stirring constantly. Reduce heat to low, cover, and cook for 90 minutes, stirring occasionally.
Season with salt and pepper and keep warm until ready to serve.
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