Recipe courtesy of David Guas, Chef/Owner, Neutral Ground Bar + Kitchen, McLean, Virginia
David Guas' Shrimp + Grits
Makes 4 servings
Ingredients
SAUTÉED SHRIMP
- 2 pounds large fresh head-on, shell-on Gulf shrimp
- 1 tablespoon grapeseed oil
- 3 tablespoons Creole Seasoning (recipe follows)
SHRIMP SAUCE
- 1 tablespoon grapeseed oil
- 1 tablespoon unsalted butter
- ½ cup medium-diced yellow onion
- 2 tablespoons medium-diced green bell pepper
- 2 tablespoons medium-diced red bell pepper
- 2 tablespoons medium-diced celery
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- ¼ cup medium-diced tomatoes
- ½ to ¾ cup Shrimp Stock (recipe follows)
- Juice of 1 lemon
- Kosher salt, to taste
The Grits (recipe follows)
- Garnish: sliced green onion, soft-cooked eggs
Instructions
- For the sautéed shrimp: Line a baking sheet with paper towels.
- Peel and devein the shrimp, reserving heads and shells. Lay the shrimp out in one layer on the prepared pan and pat dry. If head-on shrimp are not available, you can use the shells to make the stock.
- In a large nonstick skillet, heat the oil over medium-high heat. Toss the cleaned shrimp with the Creole Seasoning. Then add to the hot pan and cook shrimp until pink and firm, about 1 minute on each side, and reserve shrimp and skillet.
- For the shrimp sauce: In reserved skillet, add 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Add the onions, peppers, and celery, and cook until onion is translucent, about 5 minutes. Then add the garlic and cook for another couple of minutes, until it’s fragrant.
- Stir in flour and cook and stir until lightly browned, about 1 minute. Add the diced tomatoes to the pan.
- Then slowly add the Shrimp Stock to the holy trinity, stirring. Let it to come up to a gentle simmer, and reduce heat to low-medium and cook for 5 to 6 minutes.
- Just before serving, add the reserved shrimp and the lemon juice to the pan. Stir and taste for salt; add kosher salt to taste.
- Divide The Grits among 4 serving bowls. Then spoon the shrimp over the grits, and ladle the sauce over the grits and the shrimp. Garnish with green onion and soft-cooked eggs.
Creole Seasoning
Makes about ¼ cup
Ingredients
- 1½ tablespoons Spanish paprika
- 1½ teaspoons ground black pepper
- 1½ teaspoons kosher salt
- ¾ teaspoon granulated garlic
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon granulated onion
- ½ teaspoon cayenne
Instructions
- Place all ingredients into a stainless steel mixing bowl and whisk until well combined and any clumps are broken up. Store in an airtight container for up to 6 months.
Shrimp Stock
Makes about 3 quarts
Ingredients
- 2 tablespoons grapeseed oil
- Shrimp heads and shells from the 2 pounds of shrimp
- 1 sweet onion, roughly chopped
- 2 ribs celery, roughly chopped, and leaves
- 2 to 4 dried bay leaves
- 1 tablespoon whole black peppercorns
- 4 quarts cold water
Instructions
- In a large stockpot, heat oil on medium-high heat. Add shrimp heads and shells, and cook, stirring frequently, until they turn an orange color, about 5 minutes. Add onion, celery, bay leaves, and peppercorns. Add 4 quarts cold water. Simmer gently on medium heat for at least 1 hour. Strain and reserve. Refrigerate for up to 5 days, or freeze for up to 3 months.
The Grits
Makes about 4 cups
Ingredients
- 1 cup coarse stone-ground white grits*
- 9 cups cold water, divided
- ¾ teaspoon kosher salt
- 5 tablespoons unsalted butter
Instructions
- Place the grits into a large bowl and add only 4 cups of cold water. Stir, and using a fine-mesh strainer, scoop out any pieces that float to the top. Continue stirring the grits in the water and skim off anything that floats to the top. Alternatively, you can soak the grits, 8 to 10 hours in the refrigerator. Skim off the grits that float to top. David prefers the à la minute method to soaking overnight. Strain the grits and reserve.
- Bring the remaining 5 cups of cold water, salt, and butter to a boil over medium-high heat in a 3- to 4-quart heavy saucepan. Add the reserved grits gradually, whisking constantly with a wire whisk. Reduce the heat and cook at a gentle simmer, slightly covered (to reduce spitting and splattering). Stir frequently to prevent burning, until the water is absorbed and the grits are slightly thickened, 25 to 35 minutes. You may add hot water, a little at a time, to achieve the desired consistency.
Notes
*David uses George Washington’s White Grits, available at shops.mountvernon.org.
