RECIPE: Shrimp and Cheesy Grits with Pickled Tomatoes

Shrimp and Grits is a Classic Southern Dish that is the epitome of comfort food. This dish has boldly spiced shrimp, paired with cheesy creamy grits, topped off with a sweet pickled tomato for the ultimate flavor combination. The preparation time is minimal and this can easily be a weeknight dish. Try out this recipe and post pictures of your dish on Twitter @Christinehaze10 and @parlemag using the #shrimpncheesygrits


Shrimp and Cheesy Grits with Pickled Tomatoes
1 pound Medium Shrimp (Peeled and Deveined)
2 Tablespoons Olive Oil
1/3 Cup dry white wine
1 T unsalted butter

Shrimp Spice Rub:     

Advertisement
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 Tablespoon Paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp cayenne pepper.

Pickled Tomatoes:  

  • 1 quart cherry tomatoes (washed and sliced in half)
  • 2 cloves garlic (crushed)
  • 5 black Peppercorns
  • 1 tsp Kosher Salt
  • ¼ cup granulated sugar
  • 1 ½ cups Cider Vinegar

Scallions (sliced on a bias for garnish)
Cheesy Grits:

  • 2 cups whole milk
  • 2 cups Chicken Stock
  • 1 1/2 teaspoons kosher salt
  • 1 cup coarse ground cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 8 ounces shredded Monterey Jack Cheese
  • 4 ounces shredded Sharp Cheddar Cheese
  1. In small saucepot, add cider vinegar, peppercorns, garlic cloves, 1 Tsp salt, and ¼ cup sugar. Bring to a boil for 3-4 minutes. Remove from heat.
  2. Strain vinegar mixture and reserve the liquid. Pour pickling liquid over sliced cherry tomatoes. Cover and refrigerate.
  3. Bring the milk, stock, and salt to a boil in a large saucepot over medium-high heat.
  4. Slowly add the cornmeal while continuously whisking. Reduce heat to low and cover. Stir frequently and make sure the grits are not sticking to the bottom of the pot.
  5. Simmer for 20 to 25 minutes or until mixture is creamy. Remove from heat.
  6. Add Butter. Stir until fully incorporated.
  7. Gradually add cheese. Season with Salt and Pepper to taste.
  8. Combine ingredients for Spice Rub. Coat shrimp liberally with rub.
  9. Heat sauté pan to medium-high heat. Add 2 T Olive Oil.
  10. Add Shrimp, and cook for approximately 2-3 minutes. Stir to make sure all sides are cooked evenly. Add 1/3 cup white wine to pan. Let cook for approximately one minute. Remove from heat.
  11. Add 1 Tablespoon butter and stir.
  12. Serve and Enjoy!
Total
0
Shares
Share 0
Tweet 0
Pin it 0
Related Topics

Hell’s Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area. She graduated Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President. After Truman she worked in food service places like Triumph Brewing Co. in Bucks County and then sought a career as an insurance agent with New York Life. But that was not her dream. Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends. She quit her job and enrolled in The Art institute of Philadelphia. Even before earning her bachelor’s degree in Culinary Management and graduating with honors, she found herself working at high-profile events. She served as a chef at the 2013 U.S. Open at Merion. While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey. She battled her way to the top 9 to beat out many experienced Chefs. Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes. Primarily, Hazel is a Private Chef and Consultant. She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament. She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.

You May Also Like