Florida Shrimp and Grits

by Chef

Serves: 4-6


For the grits:
3/4 cup stone-ground yellow grits (such as C&D Mill) 2 cups half and half
1 cup water
2 tablespoons grated white cheddar cheese
2 tablespoons grated Parmesan Reggiano
2 tablespoons unsalted butter
1/2 teaspoon salt
Fresh-cracked black pepper to taste

For the sauce:
1 teaspoon unsalted butter
2 teaspoons nely chopped shallots
1 teaspoon minced garlic
12 shrimp (16/20 count), peeled and deveined
1/4 pound small-chopped chorizo link sausage
1/2 cup sliced button mushrooms
3 tablespoons dry sherry
1 medium tomato, diced medium
1 tablespoon all-purpose our
1 sprig fresh chervil leaves, small chopped
1/4 teaspoon smoky paprika (La Chinata brand preferred) 1 tablespoon chilled unsalted butter
Kosher salt and freshly ground black pepper to taste


For the grits: Place water, half and half, grits, and salt into a double boiler. Bring to a boil and reduce heat to a simmer. Cover and cook 45 minutes to 1 hour. Stir frequently with a whisk or heavy-duty wooden spoon to avoid sticking and lumps. When grits are tender, add grated cheeses and stir until blended smooth. Stir in butter until completely melted and add fresh-cracked pepper.

For the sauce: Place a medium-size skillet over medium heat. Add butter, shallots, garlic, and shrimp to the skillet and let cook for 3 to 5 minutes, stirring occasionally, until shrimp is white. As soon as they turn white, remove from pan and reserve on a side plate. Add sausage and cook 3 to 5 minutes. Add sherry and diced tomato and bring sauce back to a simmer. Sprinkle the our over the sauce and stir until thickened, about 5 minutes, stirring frequently. Stir the chervil, paprika, and chilled butter into the sauce. Taste, and adjust seasoning with salt and pepper. Add shrimp to reheat just before serving. Spoon grits into individual bowls and spoon the sauce on top.