- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This updated take on shrimp and grits calls for rice grits, which stand up to the rich seafood gravy with their nutty flavor and porridgelike texture.
Ingredient:
- 12 cups chicken stock or water
- 2 cups uncooked rice grits (such as Andy’s White House Farms)
- 2 teaspoons kosher salt
- 1/4 cup vegetable oil or olive oil
- 3 tablespoons unsalted butter
- 1 large white onion, chopped (about 2 cups)
- 2 medium celery stalks, finely chopped (about 1 cup)
- 1 medium-size red bell pepper, finely chopped (about 1 cup)
- 4 medium garlic cloves, finely chopped (about 1 tablespoon)
- 1/2 cup all-purpose flour
- 3 cups clam juice, fish stock, or chicken stock
- 1/2 cup dry sherry
- 1/4 cup Worcestershire sauce
- 2 tablespoons dried rubbed sage
- 1 tablespoon finely chopped fresh thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon tomato paste
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 pounds jumbo peeled and butterflied raw shrimp, tail-on
- 1 1/2 pounds fresh jumbo lump crabmeat, drained and picked over