The Homecoming: Sunday

Kardea’s Shrimp and Grits  

Seasoned jumbo shrimp cooked in a brown pan gravy served over creamy stone ground Marsh Hen Mill grits.

Yield: 4 servings

Ingredients

4 strips bacon

1 medium onion, chopped  

1 pound medium uncooked wild shrimp, peeled and deveined  

Sea salt and freshly ground black pepper

3 tablespoons all purpose flour, divided (plus more if needed)  

A heavy pinch of garlic powder, plus more if needed  

2 tablespoons canola or vegetable oil, plus more if needed

1 cup hot water  

Kosher Salt  

Freshly cracked black pepper  

1/2 cup green onions sliced on a bias  

Directions

In a bowl sprinkle the uncooked shrimp with a 1 tablespoon of flour, few pinches of salt, pepper and garlic powder then toss. Set aside.

Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings in the pan. Add the onions to the skillet. Sprinkle with a pinch of salt and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 to 4 minutes. Turn the skillet up to medium-high heat and add the canola oil. Add the remaining flour. Stir until flour and onions have browned together. Now add the seasoned shrimp and cook until the shrimp has turned slightly pink. Slowly whisk in the hot water and bring to a slight boil, stir, and reduce the heat to a simmer until the gravy thickens and browns, about 5 mins. Taste the gravy and add adjust to your liking. I usually add a little more salt and freshly cracked pepper. You may also add more garlic powder if you want. The consistency of the gravy should be slightly thick but not gummy. Serve the shrimp over the prepared grits topped with green onions and reserved bacon.

Grits  

Ingredients

2 ½ cups heavy cream, (reserve the ½ cup)  

½ stick unsalted butter

Kosher salt  

2 cups water  

1 1/2 cups speckled stone-ground grits (I use Marsh Hen Mill)

2 cups white cheddar  

Directions

Combine 2 cups heavy cream, butter, a heavy pinch of salt and water a large saucepan. Whisk in the grits. Bring the mixture to a boil, whisking constantly. Reduce the heat to low and simmer, cover but keep stirring occasionally, until the liquid is absorbed, and the grits are creamy, about 45 minutes. (Add the reserved ½ cup of heavy cream if the grits look too thick). Stir in cheese. Taste and adjust to your liking. Serve with shrimp gravy.

Equipment

12 inch cast iron skillet

Whisk

Wooden spoon/spatula

Tongs

Ladle

Chef’s knife

Cutting board

Mixing bowl

Measuring cups/spoons

Prep glass bowls

Serving spoon

Induction burner/stovetop

Paper towels

Kitchen towels

Ingredients mise en place

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Grocery List

1 lb wild shrimp, peeled & deveined

bacon

1 medium onion

green onions

Marsh Hen Mill stone-ground grits

heavy cream

unsalted butter

2 cups white cheddar

all-purpose flour

canola or vegetable oil

Garlic powder

Kosher salt

Sea salt

Black pepper

water