$$, Dinner, Easy, ShrimpKylie Thompson

Turmeric Shrimp and Grits

$$, Dinner, Easy, ShrimpKylie Thompson
Turmeric Shrimp and Grits

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.

Serves: 4
Cost: Approximately $8.77 per serving.*

GRADE

Cost: $$
Skill Level: Easy
Time to Make: 50 minutes

INGREDIENTS

1 pound medium shrimp

1-1/2 tablespoons turmeric

Salt and pepper to taste

Canola oil

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

turmeric shrimp (1 of 6).jpg

METHOD

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 as a design manager in ed tech and I make tasty recipes in my spare time!