Shrimp Stew With Grits Crust
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup whole milk
- Salt
- 1cup stone-ground grits
- 1cup grated Cheddar cheese
- Black pepper
- 3tablespoons olive oil
- 1large onion, chopped
- 3celery ribs, chopped
- 2green bell peppers, chopped
- 2tablespoons flour
- Pinch (or more) cayenne
- 2cups shrimp stock, fish stock, clam juice or water
- 2tablespoons lemon juice
- 1cup chopped scallions
- 1cup chopped parsley
- 8ounces roughly chopped shrimp
Nutritional analysis per serving (4 servings)
516 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 28 grams protein; 1080 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375. Combine the milk with 2 cups water and ½ teaspoon salt in a medium saucepan over medium heat. Bring nearly to a boil, then whisk in the grits. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes. Stir in the Cheddar and black pepper. Set aside.
- Step 2
Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, ½ teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
- Step 3
Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
- Step 4
Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.
Private Notes
Comments
I made this again with only half the liquid for the stew. Much better.
Two cups of liquid was too much. When I added the grits topping, they were partially absorbed into the liquid. It was delicious, but next time I will reduce the amount of liquid.
I used the reduced amount of liquid as other had suggested. I did not like the clam juice in this recipe (too fishy) and would not use the flour again. The flour thickened things up but in the end I had a fishy, gluey, and gummy texture to the sauce. I like the flavors in this dish and think the sautéed vegetables and the shrimp along with the cheddar grits is enough -- the "stew" (clam juice or other liquid + flour) muddies the brightness of the other flavors.
I've successfully made shrimp and grits many times. I was anxious to try this recipe only to find myself disappointed. Despite my husband liking salty dishes, the fish stock made this less than edible. And I only used a cup of stock. I used water for the remaining liquid. This leads me to my next disappointment--two cups is WAY too much liquid. I baked the dish twice as long as specified and the grits sank into the “soup,” making it impossible to end with crusty grits, which was the whole point of using this method. Needless to say, our shrimp and grits are in the trash.
Something about the proportions felt off so I doubled the shrimp and followed everything else to the letter. It was perfect and served six! A new favorite.
I think this was a flawed recipe. Too little shrimp compared to the amount of grits. I would have preferred the shrimp whole, not cut up. I think the shrimp should have been put on top of the grits, not vice versa as written in the recipe. Finally, I didn't care for the creole sauce. I have made and eaten several creole sauces I like much better. Usually I love NY Times recipes, but not this one.
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