Succulent shrimp in a rich sauce unite two extremes of corn in this update of an old low-country classic. Don’t skip the shell stock to save time; it makes all the difference.
Shrimp & Grits
serves 4
4 lbs small head-on shrimp
1 teaspoon Old Bay seasoning
1 teaspoon salt
1/2 teaspoon red pepper flakes
4 tablespoons butter
1 tablespoon olive oil
1 large shallot, minced (about 2 tablespoons)
1/2 cup flour
the stock from the shrimp shells
1 tablespoon butter
corn cut from 6 very fresh corn cobs
1 tablespoon olive oil
the shrimp you shelled earlier (from the fridge)
Peel shrimp over stock pot and drop shells & heads in pot; reserve peeled shrimp in refrigerator. Add Old Bay seasoning, salt, red pepper flakes, & 6 cups water to shells & heads and bring to boil. Cover and simmer for 1 hour, stirring occasionally. Strain shrimp stock, pressing shells well to extract as much liquid as possible. You should have about 6 cups.
Heat olive oil & butter over medium heat; add shallots and sauté for 5 minutes. Add flour and stir to combine. Cook roux over medium heat, stirring constantly, for about 5 minutes. Add shrimp stock, about a cup at a time, whisking well after each addition. Bring to boil, reduce heat to low, and simmer, uncovered, for 30 minutes. Taste for salt.
Meanwhile, heat butter in 12-inch nonstick skillet over high heat. When almost smoking, add corn and spread in pan. Cook over high heat for 3 minutes, then toss or stir and cook for 4 more minutes. Scrape corn & debris into large bowl. Return skillet to heat and add 1 tablespoon olive oil. When almost smoking, add shrimp and spread in pan. Cook for 2 minutes, toss, cook for 2 more, toss then cook for 2 more. Place in bowl with corn.
When sauce is ready, add shrimp & corn and stir; increase heat to medium and cook for about 3 minutes. Serve over grits.
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