Shrimp and grits is a classic southern dish that can be made in countless ways, but the key to making a great version of this dish lies in using the best quality ingredients and keeping it simple. John Ondo, the executive chef at The Ocean Course at Kiawah Island Golf Resort, emphasizes the importance of starting with fresh wild-caught shrimp and high-quality stone-ground grits. He believes that these primary ingredients should be the star of the dish, and should not be overwhelmed by other flavors.
To make a delicious version of shrimp and grits, it is essential to pay attention to cooking techniques and seasoning. The grits should be cooked to the right consistency to absorb the sauce, while the shrimp should only be cooked until they are no longer translucent and the tails curl. Seasoning the dish with salt and pepper throughout the cooking process ensures that the flavors are harmonious. Chef Ondo describes the dish as “redolent of coastal summer,” and advises against using instant grits, as the difference between them and stone-ground grits is significant.
To prepare shrimp and grits, you will need ingredients such as large shrimp, vegetable oil, tomatoes, bacon, garlic, shallots, white wine, stock, scallions, butter, salt, and pepper. For the grits, you will need stone-ground grits, milk, water, and butter. The preparation involves cooking the grits in a mixture of milk and water until they are creamy and smooth, while sautéing onions, bacon, tomatoes, garlic, and shrimp in a separate pan. The shrimp is then cooked in white wine and stock, seasoned with salt and pepper, and finished with butter and scallions.
Cooking the shrimp and grits is a multi-step process that requires careful attention to detail and timing. Starting by simmering the milk and water for the grits, then adding the grits and salt, cooking them slowly for 45-60 minutes until they are creamy. In a separate pan, the shrimp is cooked with onion, bacon, tomatoes, garlic, shallots, and white wine until the shrimp is opaque and the wine is cooked out. The dish is finished with butter, scallions, and a final seasoning of salt and pepper.
To serve the shrimp and grits, divide the grits into bowls, top with shrimp, and pour the sauce and vegetables over the dish. Garnish with scallions and serve immediately. Following these steps and using high-quality ingredients will result in a delicious, coastal-inspired dish that is perfect for any occasion. By following this recipe and Chef Ondo’s tips, you can create a standout version of shrimp and grits that will impress your friends and family.
