Shrimp and Grits

I've made this recipe a few times now and after the very first time, determined that this would be my "mainstay" Shrimp and Grits recipe.  It's really easy to pull together in a short period and the grits are different in that it's really a grits souffle.  Really flavorful, as well, which is why its such a delicious dish.  And I like my shrimp separate from the grits which is why I think this dish is just perfect!
Try it, you'll feel the same, I'm sure!



Pan-Seared Shrimp and Grits Soufflé with Corn, Chives and Peppers


1-1/2 pounds (12 to 15 count) shrimp
kosher salt and freshly ground black pepper
garlic powder, for seasoning
3 tablespoons unsalted butter, divided, plus more for ramekins
1 teaspoon minced garlic
1-3/4 cup heavy cream, divided
1/4 cup quick-cooking grits
1/4 cup cooked ham, diced
1/3 cup corn
2 tablespoons well-drained and chopped roasted red peppers
2 tablespoons chopped chives
2 large eggs, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup grated Parmesan
2 tablespoons extra-virgin olive oil

Chives, corn, ham, red peppers.

Add to grits and cream mixture.

Grits souffles before heading into the oven.

Pan searing the shrimp.



1. Peel and devein the shrimp, leaving the tails attached. Rinse under cool water and pat dry with paper towels. Place the shrimp in a single layer on a baking sheet and season both sides of each shrimp with a little salt, pepper and a sprinkle of garlic powder. Refrigerate uncovered for 30 minutes.
2. Preheat the oven to 325 degrees. Butter four 4-ounce ramekins and set aside. In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the garlic and cook for a few seconds. Add in 1 cup of the cream, some salt, a few grinds of pepper and bring to a boil. Add the grits, reduce the heat to low and simmer, stirring frequently, until thick, about 5 to 8 minutes. Remove from the heat to cool slightly. Stir in the ham, corn, peppers and chives. In a large bowl, combine the remaining 3/4 cup cream, the eggs, nutmeg and Parmesan. Season with a little salt and pepper. Gently fold the grits mixture into the egg mixture until combined and evenly divide among prepared ramekins. Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins. Bake until a toothpick or skewer comes out clean, about 25 to 30 minutes. Allow to cool for 5 minutes, then run a knife around the edge of the ramekin and invert onto a serving plate.
3. In a large sauté pan over medium-high heat, bring the olive oil to shimmering. Add the shrimp and cook for 2 to 3 minutes. Flip the shrimp and cook until shrimp are rosy pink and firm to the touch, about 2 minutes more. Transfer the shrimp to a bowl. Melt the remaining 2 tablespoons of butter in the hot pan, add the shrimp and toss to coat. Remove the pan from the heat and serve immediately.