Elevated Gulf Shrimp & Stone-Ground Grits with Sherry-Umami Gravy

Instructions

1. 1

   In a heavy-bottomed saucepan or Dutch oven, bring 2.5 cups vegetable or seafood broth, 2 cups water, and 1 tsp kosher salt to a rolling boil over medium-high heat.

   5 min

   Tip: Using a mix of broth and water gives the grits flavor without making them overly salty or heavy.

2. 2

   Slowly whisk in 1 cup stone-ground grits in a steady stream to prevent lumps. Reduce the heat to the lowest possible setting, cover, and let simmer. You will need to whisk them every 10 minutes or so to prevent sticking to the bottom.

   45 min

   Tip: Grandmama always said making grits is a test of character. Don't rush this simmering process; low and slow unlocks their natural creamy texture.

3. 3

   While the grits are simmering, place 1 lb large Gulf shrimp in a bowl. Toss with 1 tsp smoked paprika and 1/4 tsp cayenne pepper until evenly coated.

   5 min

   Tip: Pat the shrimp completely dry before tossing with spices so they sear properly rather than steam.

4. 4

   Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp olive oil. Once the oil is shimmering, add the seasoned 1 lb large Gulf shrimp in a single layer. Sear for just 1 minute per side until they develop a crust, then remove them to a plate. They won't be fully cooked yet.

   3 min

   Tip: We want high heat here just to develop flavor on the outside. We will finish cooking them gently in the gravy later.

5. 5

   Reduce the skillet heat to medium. Melt 1 tbsp unsalted butter in the pan. Add 1/2 cup shallots, 1/4 cup celery, and 1/4 cup green bell pepper. Sauté until softened, about 3 minutes. Stir in 3 cloves garlic and cook for 1 more minute.

   4 min

   Tip: This is our elevated take on the Holy Trinity. The shallots bring a sweeter, more refined note than standard yellow onions.

6. 6

   Pour 1/3 cup dry sherry into the skillet to deglaze. Use a wooden spoon to scrape up all those beautiful browned bits from the shrimp and vegetables. Let the sherry reduce by half.

   2 min

   Tip: Deglazing is where the magic happens. The sherry lifts the fond from the bottom, building a deeply complex base for our gravy.

7. 7

   Stir in 1 cup cherry tomatoes, 0.5 cup vegetable or seafood broth, and 1 tbsp fish sauce. Bring the mixture to a gentle simmer and let it cook down until the tomatoes begin to burst and the gravy thickens slightly.

   5 min

   Tip: Fish sauce is my secret weapon here. It won't taste fishy; it just acts as an incredible umami bridge between the shrimp and the sweet tomatoes.

8. 8

   Turn off the heat under the grits. Vigorously stir in the remaining 3 tbsp unsalted butter, 1/2 cup sharp white cheddar cheese, and 1/4 cup heavy cream. Taste and adjust salt if necessary. Cover to keep warm.

   2 min

   Tip: Always add your dairy off the heat to prevent it from separating and breaking the silky texture of the grits.

9. 9

   Return the par-cooked shrimp and their resting juices to the simmering gravy. Stir in the final 1 tbsp unsalted butter and 1 tbsp fresh lemon juice. Cook for just 1 minute until the shrimp are opaque and cooked through. Serve the shrimp and gravy over the hot grits, garnished with 1/4 cup scallions.

   2 min

   Tip: Swirling cold butter in at the very end emulsifies the pan sauce, giving it a beautiful, restaurant-quality gloss.