Original Tried & True Recipe.
Turmeric is one of my favorite spices for shrimp; it's pungent and a little bitter and really adds a punch to the delicate flavor of shrimp. I've been throwing turmeric on and in everything lately, so I decided to see how it would work with a classic Shrimp and Grits recipe.
Also, Shrimp and Grits enthusiasts, don't hate me...but I used quick cooking grits because it's Friday and I didn't feel like babysitting the stove for an hour! That being said, you may feel free to use whatever recipe for grits you feel like. The following recipe uses instant.
Cost: Approximately $8.77 per serving.*
Skill Level: Easy
Time to Make: 50 minutes
1 pound medium shrimp
1-1/2 tablespoons turmeric
Salt and pepper to taste
4 ounces diced pancetta, prosciutto, or thick-sliced bacon
16 ounces mushrooms (cremini, shiitake, or oyster)
3 cloves of garlic
1 medium shallot
2 tablespoons butter
1-1/2 cups chicken stock, divided
Cayenne powder to taste
1 cup quick cooking grits
2 cups heavy cream
8 ounces of cheese (cheddar, Gouda, Gruyere or a mix)
1 tablespoon fresh herbs, such as parsley and thyme
Prep Ingredients: Peel and devein the shrimp. Thinly slice the mushrooms. Finely chop the shallots and garlic. Shred the cheese or cut into small cubes. Mince the herbs.
In a resealable bag, add the shrimp, salt, pepper, and the turmeric. Shake to evenly coat the shrimp. Chill until ready to use.
In a skillet, cook the pancetta (or bacon or prosciutto) over medium high until crispy and the fat has rendered, about 5-7 minutes. Reserve the fat in the skillet. Transfer the pancetta to a paper towel lined plate.
Add the shrimp to the skillet and cook on an even layer over medium high until just barely cooked through, about 2 minutes total. Transfer to a bowl.
Add the mushrooms to the skillet and turn the heat up to high, adding more canola oil as needed. Cook for 8-10 minutes or until beginning to turn golden brown, stirring constantly and adjusting the heat as necessary. Add the shallot and garlic and cook, stirring frequently, for an additional 3-5 minutes. Add 1 cup of chicken stock and reduce to a simmer, stirring to scrape up any browned bits on the bottom of the skillet. Whisk in 2 tablespoons of butter and the minced herbs. Simmer for 5-10 minutes before seasoning with salt, pepper, and cayenne to taste.
While the mushrooms cook, make the grits. In a large pot, heat the heavy cream and 1 cup of water until almost boiling. Add the cheese and whisk constantly to melt it. Once the mixture is at a very low boil, stir in the quick cooking grits. Whisk constantly to incorporate. Once the mixture is smooth, season with salt and pepper and cover. Keep warm.
During the last 5 minutes of the mushrooms simmering, add the shrimp back to the skillet to reheat.
Before serving, loosen up the grits if necessary by adding chicken stock, 1/4 cup at a time and whisking it in.
To serve: Divide grits between bowls and top with mushrooms and a bit of the sauce. Arrange shrimp on top of the mushrooms and top with crispy pancetta.
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!