Shrimp and Grits from 'The Lee Bros. Charleston Kitchen

Name: Shrimp and Grits from 'The Lee Bros. Charleston Kitchen
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 113 grams bacon, cut into large dice; 1 bay leaf; 4 servings Freshly ground black pepper; 1 pinch cayenne; 1 Tbsp all-purpose flour; 2 garlic cloves, minced; 4 servings Charleston Hominy; 4 servings Kosher salt; 1 lemon, halved; 1 teaspoon red wine vinegar, plus more to taste; 567 grams headless large (21 to 25 count) shell-on shrimp; 1 teaspoons sugar; 454 grams vine-ripened tomatoes, cored and quartered

Shrimp and Grits from 'The Lee Bros. Charleston Kitchen might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 302 calories, 34g of protein, and 14g of fat. This recipe is typical of Southern cuisine. Head to the store and pick up headless shell-on shrimp, charleston hominy, vine-ripened tomatoes, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. Charleston Kitchen, The Hugo Cocktail from 'The Lee Bros. Charleston Kitchen, and Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen.

Instructions

Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan.

Ingredients you will need

Pasta Shells

Shrimp

Equipment you will use

Sauce Pan

Bowl

Add 2 cups of water, the bay leaf, 1/2 teaspoon kosher salt, 1/4 teaspoon of the sugar, and the cayenne to the saucepan with the shells. With a spoon, tamp the shells down beneath the surface of the water, cover, and bring to a simmer over high heat. Uncover, turn the heat to medium low, and let the shrimp stock simmer until reduced by half, about 10 minutes.

Ingredients you will need

Shrimp Stock

Kosher Salt

Bay Leaves

Ground Cayenne Pepper

Pasta Shells

Sugar

Water

Equipment you will use

Sauce Pan

Meanwhile, with a sharp knife, slice the shrimp in half lengthwise.

Ingredients you will need

Shrimp

Equipment you will use

Knife

Put the tomatoes in a blender or food processor and add the vinegar, 1/2 teaspoon salt, and the remaining 1/2 teaspoon sugar. Process to a smooth purée, then strain through a fine sieve, pressing the skin and seeds to extract as much juice as possible. Discard the skin and seeds. You should have 1 1/2 cups of tomato purée.

Ingredients you will need

Tomato

Extract

Vinegar

Juice

Seeds

Sugar

Salt

Equipment you will use

Food Processor

Blender

Sieve

Scatter the bacon in a large sauté pan over medium-high heat and cook, stirring occasionally, until the bacon is alluringly browned and has rendered its fat, about 8 minutes. Using a slotted spoon, transfer the bacon to a small paper-towel-lined plate and cook the shrimp in the bacon fat in batches, taking care not to crowd the pan, and stirring occasionally, just until they’ve curled into corkscrews and turned pink, about 2 minutes; reserve on a plate. Squeeze half the lemon over the shrimp and sprinkle with 2 pinches of salt.

Ingredients you will need

Bacon

Shrimp

Lemon

Salt

Equipment you will use

Slotted Spoon

Frying Pan

Strain the shrimp stock into the sauté pan, discarding the solids, and stir with a wooden spoon to pick up the tasty browned bits from the bottom of the pan. When the stock simmers, spoon off 2 tablespoons and then whisk them into the flour with a fork in a small bowl to make a paste.

Ingredients you will need

Stock

All Purpose Flour

Equipment you will use

Wooden Spoon

Whisk

Bowl

Frying Pan

Add the tomato purée and the garlic to the pan, stir to combine, and then whisk the flour paste into the sauce. Cook until the mixture thickly coats the back of a spoon.

Ingredients you will need

Garlic

Tomato

All Purpose Flour

Sauce

Equipment you will use

Whisk

Frying Pan

Cut the heat, and fold the shrimp in just to warm through. Season to taste with salt, black pepper, and red wine vinegar.

Ingredients you will need

Red Wine Vinegar

Black Pepper

Shrimp

Salt

Cut the remaining lemon half into 4 wedges.

Ingredients you will need

Lemon

Serve the shrimp over hot Charleston Hominy, and garnish with the reserved bacon and the lemon wedges.

Ingredients you will need

Lemon Wedge

Hominy

Shrimp

Bacon

Equipment

Ingredients

Servings:

113grams

bacon, cut into large dice 1

bay leaf 4servings

Freshly ground black pepper 1pinch

cayenne 1Tbsp

all-purpose flour 2

garlic cloves, minced 4servings

Charleston Hominy 4servings

Kosher salt 1

lemon, halved 1teaspoon

red wine vinegar, plus more to taste 567grams

headless large (21 to 25 count) shell-on shrimp 1teaspoons

sugar 454grams

vine-ripened tomatoes, cored and quartered

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.