The Quay Gang Cookbook Recipe: Chili-Lime Shrimp and Grits

Grits and I go way back.  I served in the US Army in the 1980's, and spent some tme in the South.  At breakfast one day in Basic Training, I decide to try the grits.  A fellow soldier saw this, and sat at my table (his last name was Maldonado, if memory serves), and said, "I'll show you how to eat that.  All these people putting milk and jelly into it are wrong.  I'll show you how we do it in the South."  He put a pat of butter into my grits, and sprinkled some salt and pepper onto it.  Then he stirred it in.  I am ever grateful that he saved me from milk and jelly, so Mr Maldonado, if you are out there reading this, thank you from the bottom of my heart.  Grits have been a constant companion since that day.  

My exploration of Southern Cooking has taken me to Cajun Shrimp Boils, Red Beans and Rice, Nashville Hot Chicken, Ham annd Grits with Red Eye Gravy, Cornbread, and, of course, just grits.  This dish is truly a joy in the morning.  I have been working on it for a few years.  It started with using just butter, lime juice, and some pepper flakes, and ended with a bit more complexity, but much less of a greasy feel in the mouth.  It takes about 45 minutes to prepare, so get to it.  

Equipment:

• 12” cast iron, or stainless steel skillet 
• Small sauce pan 
• Two wooden spoons 
• Strainer 
• Stainless steel or glass (heat resistant) bowl 

Ingredients:

• 1 pound raw shrimp (with shells) 
• 1/2 cup quick grits (I prefer Bob’s Red Mill) 
• 1 tbsp olive oil 
• 4 large garlic cloves, sliced 
• 1 jalapeño, membrane and seeds removed, and diced 
• 6 tbsp butter 
• 4 1/4 cups filtered water 
• Juice of one lime, about 1 ounce 
• 4 tsp corn starch 
• 1 tsp Chili Sauce (I use Oregon Brineworks, but other's will work.  Do not use chili oil or paste)
• Salt 
• Freshly ground pepper 

Directions:

1. Peel and devein the shrimp. Put the shrimp meat into the refrigerator uncovered to dry out. 
2. Add olive oil to a 12” skillet on medium high heat. Sauté the shrimp shells along with the garlic and peppers until the shells appear spotty, about 5 minutes. Add 2 cups water and 1/4 tsp salt, stir, and bring to a boil. Cover and lower heat to medium. Simmer for 10 minutes. 
3. Right after putting the lid on the skillet, put 2 cups of water and 1/2 tsp salt into a small saucepan. Bring to a boil. Add grits and stir immediately. Bring back to a boil, stirring constantly. Reduce heat until it’s barely bubbling, and cover. Stir regularly and often until smooth and soft. Remember to stir the bottom to keep them from sticking. Adjust heat if necessary to keep them from cooking too fast or sticking to the bottom of the pan. There should be no hard little nuggets left when done. Note: Bob’s Red Mill suggests a 1:3 ratio grits to water. I use 1:4. 
4. After cooking the shells and garlic / peppers for 10 minutes, strain the liquid into a bowl. discard the shells with the garlic and peppers. Add the liquid back to the skillet, add lime juice, and chili sauce. Stir the bottom of the pan to suspend that wonderful shrimp fond into the sauce. Reduce to 1/4 cup liquid, stirring constantly. Remove to a bowl. 
5. Keep an eye on the grits. If they are done early, simply turn off the heat, and keep the lid on. 
6. Increase skillet heat to medium high. Add 2 tbsp butter. Quickly stir to melt, and add the shrimp in one layer. Be careful to not burn the butter. Reduce heat if you see it turning brown. Sauté for about a minute on both sides, and add the reduced sauce. Stir cornstarch into remaining 1/4 cup of water, and add to sauce and shrimp. Stir until smooth. Remove from heat, and stir in 2 tbsp butter. Salt and pepper to taste. 
7. Stir 2 tbsp butter into the grits, and salt and pepper to taste. 
8. Divide grits evenly in bowls, and then divide the shrimp and sauce evenly. 
9. Feeds up to 4 happy people.