One of the most beloved dishes for me is shrimp and grits, and this particular recipe offers both comfort and sophistication. The journey begins with cooking the grits until they reach a soft and velvety texture, enhancing them with butter and cheddar for a creamy consistency and rich flavor profile. Subsequently, shrimp is sautéed with aromatic ingredients and spices, complemented by shredded ham hock. The culmination is a savory, slightly spicy sauce that presents a decadent and fulfilling interpretation of this iconic dish in southern U.S. cuisine.
Ingredients
- 1 smoked ham hock (900 g to 1.2 kg)
- 4-6 cups chicken stock or water
- 2 cups water
- 2 cups 2% milk
- 2 tsp salt (divided)
- 1 cup quick grits
- 4 tbsp unsalted butter (divided)
- 1 cup grated sharp cheddar cheese
- 454 g jumbo shrimp (16 to 20 per pound), peeled and deveined
- 1 cup finely chopped white onion
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ¼ tsp cayenne
- ½ tsp black pepper
- 1 cup 35% cream
- 2 tbsp sliced green onions
Preparation
Begin by placing the ham hock in a medium saucepan and covering it with chicken stock or water. Bring it to a gentle simmer over medium-low heat and cook until tender, approximately 2 hours.
Once done, transfer the ham hock to a plate and let it cool slightly. Proceed to shred the meat into bite-size pieces using two forks, discarding the skin, bone, and excess fat. Measure out 1 cup of meat, saving the remainder for later use. Strain the cooking liquid through a fine-mesh sieve into a medium bowl and set it aside.
For the grits, combine water, milk, and 1 teaspoon of salt in a medium saucepan, bringing it to a boil over medium heat. Slowly whisk in the grits and reduce the heat to low. Cook and stir frequently until thickened and the grains are tender, typically taking 5 to 7 minutes.
Remove from heat, cover, and let stand for 5 minutes. Add 2 tablespoons of butter and the cheddar, stirring until the mixture is smooth and creamy. Adjust salt to taste.
To prepare the shrimp, melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and garlic, cooking until softened, around 4 to 5 minutes.
Incorporate the shrimp, smoked paprika, cayenne, the remaining 1 teaspoon of salt, and black pepper, sautéing until the shrimp are just cooked through, approximately 3 to 4 minutes.
Introduce the cream and ½ cup of reserved ham stock, bringing it to a simmer. Add the shredded ham hock and cook for an additional 2 to 3 minutes. Adjust seasoning with salt and pepper as needed.
Divide the grits evenly into individual bowls, topping them with shrimp, shredded ham hock, extra sauce, and garnishing with green onions. Serve promptly.
Serves 3 to 4
Created in partnership with CBC Creator Network.
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