Classic redux: Shrimp and grits are re-imagined with savory Calabrian sausage
Grits are an ingredient that I learned to make very early on in my career. Growing up in the Midwest, the most familiar thing to grits was the instant polenta that came out of a box my mom would often make. Learning how to properly make grits, being very similar to that polenta I knew (and didn’t really love), opened my eyes to a world of possibilities.
Grits are incredibly versatile, and there are many ways to incorporate flavor. You can change the flavor of the stock they are cooked in, infuse the milk with herbs, swap out the cheese used or add roasted corn kernels. There are so many ways to get creative with such a simple ingredient.
I typically use Anson Mills medium white quick grits as they are ground finer than your typical grits making the texture velvety and perfect. I have these shipped in from South Carolina, they are just that good. A few months back, my husband recommended I try Marsh Hen Mills grits. They are also super tasty and high quality as well, so I decided to leave my comfort zone and give them a shot. I ended up really liking them. The texture is more coarse, but the end result is chef’s kiss. For this recipe, we are using Marsh Hen Mill Jimmy Red Grits, but feel free to swap your favorite variety and brand of grits.
Shrimp and grits are well-known dishes we have all seen many iterations of. It is one of my favorite dishes to eat and make. I have explored various spins on the dish at my restaurant, such as adding an egg during brunch service or swapping the shrimp for soft-shell crab during the summer months. I took a surf-and-turf angle for this recipe on the classic dish. We know that the surf aspect will be shrimp, but where does the turf come into play?
My good friend Cassie recently launched a sausage company (Lottie’s Meats) with her sister Chelsea. Cassie and Chelsea are a force to be reckoned with and a power duo in their budding business. Cassie has a wealth of knowledge, drive and entrepreneurial spirit, having worked her way up at Google for nearly 10 years. Chelsea, equally as talented and dedicated, went to The Culinary Institute of America and then worked her way through the top restaurants in Denver. Aside from that, the sisters’ family has a pork farm from which the meat hails. With that, you can imagine how premium the product is. I was itching to get my hands on it. Once I received my first Lottie’s shipment, I fell in love with their Calabrian ground sausage. Upon my first bite of their crumbly mixture, shrimp instantly came to mind. I love pairing shrimp with Calabrian chilis. The heat gives those little critters a boost of flavor and also brings me back to my days in Italy. With all of that top of mind, I decided to make this meaty version of shrimp and grits using Lottie’s ground Calabrian sausage.
• Grace Goudie can be found making composed but not complicated recipes on her website gracegoudie.com or @chefgracegoudie on Instagram and TikTok. Try Chef Grace’s dishes at Scratchboard Kitchen in Arlington Heights.
1 pound Lottie’s Meats Calabrian Pork Blend
1½ pounds shrimp, shells on
1 cup yellow onion, small dice
½ cup celery, small dice
½ cup green pepper, small dice
¼ cup scallions, sliced
2 tablespoons parsley, minced
3 garlic cloves, minced
¼ cup chicken stock
1 tablespoon butter
For the grits:
2 cups chicken stock (water is fine, too)
½ cup grits
½ cup whole milk
2 tablespoons butter
½ cup cream cheese
1 cup Parmesan cheese
Salt to taste
Cook the grits: Bring the chicken stock to a boil. While boiling, whisk the grits into the liquid. Whisk until the grits are back to a boil. Lower the heat to a simmer and cook for about 30 minutes. Make sure to stir the grits every couple of minutes so they do not scorch. If you are noticing they are getting a little stiff, add a little more stock or water to loosen them up.
Prep the shrimp: Peel the shells off the shrimp, and save the shells. Devein the shrimp by using a pairing knife and toothpick to get the black vein out from the top of the shrimp. To do this, cut a little incision along the top, scrape and pull the vein out. (You can sometimes find shrimp that has the shell on but has already been deveined.)
Mise the aromatics: Small dice the holy trinity (AKA Cajun mirepoix, this includes a 2:1 ratio of onion, celery and green bell pepper). Mince the parsley and garlic. Slice the scallions. Keep all of these ingredients separate.
Put it all together: On medium-high heat, brown the Calabrian ground pork. Let the meat caramelize and render out the fat from the meat. Once fully cooked, take the meat out of the pan leaving the fat in the pan. Toast the shrimp shells in the Calabrian pork fat. Let the shrimp flavors permeate into the fat. Once cooked, take the shells out and at this point you may toss the shells. In the flavored fat, saute the onions followed by the peppers and celery. At the end of cooking, add the minced garlic and parsley. Season with salt. Once tender, take the vegetables out of the pan and set aside. Cook the shrimp in the flavored fat until fully cooked. Take the shrimp out and set aside. Deglaze the hot pan with chicken stock, scraping all of the brown flavor (fond) from the bottom of the pan. Once deglazed, bring to a simmer and let reduce slightly. On low heat, mount the butter into the sauce and emulsify the butter so that it has a creamy consistency. Add the cooked vegetables and pork blend into the sauce and stir to combine.
To plate: Put the grits into a bowl. Top with some of the sausage mixture and shrimp. Garnish with the scallions. Enjoy!
Serves 4
— Grace Goudie