So after sleeping in until 1130 or so today I needed some breakfast, and the kitchen was bare. Then I remembered a bag of a few frozen shrimp, and some polenta way in the back of the cupboard, so with no other options I had my first go at shrimp and grits. Turned out pretty great, I can only imagine what professional (like those made by chris simpkins) S&G taste like. I didn't have any cream, but the polenta was still much better than my first attempt, also the only cheese I had was parmesean, but it is the King of cheeses, so it did the job.
Polenta was made with water, polenta, salt, pepper, butter, and parm.
For the grits I sauteed some onion, bell pepper, and shitake together. Then I added garlic and the shrimp that I seasoned with salt and cayenne. Sauteed that for a minute then I through in a splash of white wine and finished it off with a pat of butter. Poured the shrimp mix over the polenta and topped with some parm and parsley. Not bad for an impromptu first go. Would have been dank with some white cheddar and bacon fat of some sort. So come on Simpkins, show me how its done...
" Whould have been dank with some white cheddar and bacon fat of some sort."
ReplyDeleteThat is why you never want to be without bacon drippings. Just pour the drippings in a tupperware or glass jar and keep in the freezer. scoop and savor as you please!
I was thinkin more like some pieces of pancetta, but bacon fat is great too of course.
ReplyDeleteShrimp 'n Grits is my self-proclaimed specialty! Yours look mighty tasty. I love cheesy grits - and good call with adding some heat. I make my polenta with chicken stock, regardless of whether the grits are for breakfast or for dinner. They just taste better that way. Try starting out with a base of spicy sausage, onion, garlic, mushrooms, and whatever else sounds good, then make a roux incorporating the left over sausage grease. Slowly whisk in some chicken stock to make a thick sauce/gravy. At the last minute, pouch the shrimp in the gravy and serve over the grits. Ummmmmm
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