Food & Drinks

What are we eating today? Shrimp & grits

This dish has always stayed with us a bit. Because such a creamy corn porridge with crispy fried shrimps, can’t it be more delicious?


For 2 people

  • 100 grams of instant polenta
  • 1 liter of chicken stock
  • 1 tablespoon of butter
  • 1 green jalapeno, very finely chopped
  • 40 grams of fresh whipped cream
  • 70 grams of Cheddar, grated
  • Salt & pepper, to taste

For the shrimp:

  • 1 garlic clove, minced
  • 1 tablespoon of butter
  • About 10 large peeled shrimps
  • Salt pepper

For the garnish:

  • Fresh parsley
  • Pinch of chili flakes

“Grits” literally means translating (corn) grits. Under that heading, the product is difficult to obtain in the Netherlands, but in fact the polenta we know is very close to grits. We therefore used pre-cooked corn flour from P.A.N.

Do you want more background information about the region from which this dish originates? In the Netflix series Chef’s Table (S6: A1), chef Mashama Bailey takes you to the culinary history of the region.

Source: Winnie Verswijvel for Culy

Shrimp & grits
What are we eating today? Shrimp & grits | Photo: Culy

This is how you make the shrimp & grits

Heat 1/2 liter of chicken stock. Add the polenta little by little while stirring with a whisk (this prevents the polenta from clumping). Reduce the heat and let the polenta thicken a little. Add more of the chicken stock as soon as the texture becomes too dry, you want a smooth, smooth-running mass.

Also add the butter, whipped cream, jalapeño and grated Cheddar and stir well.

In another pan, heat the butter and fry the garlic in it. Also add the shrimps and let it fry. Add the last dash of chicken stock and season with a pinch of salt and black pepper.

Serve a large tablespoon of polenta in a deep bowl and divide the shrimp over it. Finish with fresh parsley and a pinch of chili flakes.

Comment on article:

What are we eating today? Shrimp & grits


Related Articles

Back to top button