New Nashville Shrimp n’ Grits

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New Nashville Shrimp n' Grits
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    [post_date] => 2013-08-05 18:48:18
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    [post_title] => New Nashville Shrimp n' Grits
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08.05

Well, I’m here. After five years in New York City, I’ve finally found my way back home to Nashville!

Moves, major life changes such as this, are almost always difficult to some extent, even when they’re exactly what you want. So I assume that the transition will have its rough patches. I assume there will be lonely times and unexpected frustrations.

But right now, I’m pretty blissed out, and I’m not arguing.

Shrimp and grits 8

On my first night home, I offered to cook dinner for my parents—as a thank you for having me as an interim house guest, and as an excuse to explore and experiment with the local produce.

I didn’t plan out specific recipes. Instead, I took what looked good, what felt like the South in late summer, and I just played around in the kitchen.

And I must say, what resulted was divine and perfectly fitting—a  modernized, health-supportive version of a Southern classic, Shrimp n’ Grits!

My parents and I enjoyed our dinner outside on a perfectly balmy August evening, and there was nothing to do but be completely full…of food, of happiness, of gratitude.

Shrimp and grits 7

Shrimp and grits 7

Boy, did this taste good. Welcome to the new Nashville!

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TOTAL TIME :
INGREDIENTS
  • Shrimp
  • 1 3/4 lbs shrimp peeled and de-veined (fresh or thawed frozen)
  • juice from 1 lemon approximately 1 1/2 tablespoon
  • 2 tablespoons white wine vinegar
  • 2-3 tablespoons white wine I used Chardonnay
  • 2 tablespoons minced fennel fronds or dill
  • 1/4 cup roughly chopped parsley
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • wooden skewers
  • Bruschetta Topping
  • extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/2 sweet Vidalia onion small dice
  • 2 large heirloom tomatoes (approximately 10 oz. each) medium dice
  • 1/3 cup basil chiffonade, divided
  • salt and pepper to taste
  • Polenta
  • 1 cup polenta
  • 3-4 cups water
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • black pepper to taste
DIRECTIONS
Shrimp
  1. Add all ingredients from lemon juice through parsley to a bowl and whisk to incorporate.
  2. Slowly add olive oil, whisking constantly, so mixture emulsifies. Add salt and pepper and adjust to taste.
  3. Add shrimp and use a wooden spoon to make sure marinade coats all shrimp. Cover with tin foil and refrigerate for at least one hour.
  4. Remove shrimp from bowl and skewer over a large dish or baking sheet.
  5. Grill shrimp for 2-3 minutes on each side, or until fully cooked.
Bruschetta Topping
  1. Heat 1-2 tablespoons extra virgin olive oil in a sauté pan on medium heat. Add onions and sauté for 2 minutes. Add garlic and sauté for another minute.
  2. Add tomatoes and half of your basil. Add a bit of salt and pepper. Sauté mixture, stirring occasionally, until most most the natural water from the tomatoes has evaporated and the onions and garlic have almost melted into the sauce. This took about 10-12 minutes for me.
  3. Add more salt and pepper to taste. Serve over polenta.
Polenta
  1. Add polenta to a large, heavy bottomed medium sauce pan.
  2. On medium heat, toast grits, stirring occasionally, until they have a nutty fragrance. Approximately 3-5 minutes.
  3. Add one cup of water and stir until fully absorbed. Turn to medium-high heat, and slowly add 2 more cups of water, stirring constantly until absorbed. Add salt and stir.
  4. Turn heat down to low and cook at a simmer for 20-25 more minutes, stirring frequently and adding water as needed to achieve a creamy texture. Before serving, stir in olive oil and add any salt and pepper to taste.
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