Aunt Sally's Shrimp & Grits
This is my take inspired by the description, a TV segment, and an Instagram story of the chef making the dish from Boomtown Biscuits and Whiskey in KY and OH.
Servings: 2 people
Ingredients
Smoked Cheddar Grits
- 2 cups chicken stock broth is fine if you don't have stock
- ½ cup grits dry, uncooked
- 1 tbsp butter unsalted
- 1 pinch salt
- ½ cup smoked cheddar shredded
Thai Coconut Chili Gravy
- 2 tbsp neutral oil like grape seed or avocado
- ½ cup diced ham
- 1 cup coconut milk
- 2 tbsp Sambal Oelek
- 2 tbsp fish sauce I like the Red Boat brand
- 2 tbsp peanut butter creamy
- 2 tbsp roasted red curry paste
- 2 tbsp lime juice about ½ large lime, juiced
- 1 tbsp brown sugar
Thai Lemongrass Shrimp
- 1 tbsp neutral oil
- 2 cloves garlic chopped
- 2 stalks lemongrass bottom portion, finely chopped
- 3 tbsp shallot chopped, (approximately ½ - 1 small shallot)
- 1 pinch salt
- 1 pinch MSG
- 1 tbsp fish sauce
- 1 tbsp honey
- 3 Thai chilies sliced thin, stems removed. Add more if you like it really spicy.
- ¼ tsp black pepper
- 10 jumbo shrimp peeled, deveined, tails on
- 1 scallion top (green part) sliced on a bias, for garnish
- smoked paprika powder for garnish
Instructions
Pre-mixing for multi-tasking
- For the Thai Coconut Chili Gravy - In a bowl, mix the coconut milk, Sambal Oelek, fish sauce, peanut butter, red curry paste, lime juice, and brown sugar, and set aside.
- For the Thai Lemongrass Shrimp - mix fish sauce, honey, Thai chili and black pepper in a small mixing bowl, and set aside.
Smoked Cheddar Grits (Start)
- Bring chicken stock to boil
- Stir in grits, reduce heat to low, cover and simmer until all of the liquid is absorbed, stirring occasionally - about 15-20 minutes. Meanwhile ...
Thai Coconut Chili Gravy
- In a pan, heat the oil on medium high and sauté the diced ham for 2-3 minutes, then remove and set aside.
- In the same pan, bring the sauce mixture to a boil, and then reduce to simmer and cook until reduced by half, about 5 minutes.
- Remove from heat and stir in the ham, cover to keep warm.
- Give the grits a stir, and start on shrimp.
Thai Lemongrass Shrimp
- Heat a large skillet over medium high heat; add oil, garlic, lemongrass, shallot and pinch of salt.
- Sauté for 5 to 6 minutes, stir occasionally.
- Add the shrimp to the skillet, stir well so the shrimp will be coated evenly with the oil and aromatics.
- Pour in the sauce mixture and stir. Cook for an additional 2 minutes or until the shrimp are fully cooked.
- Remove from heat. Cover to keep warm.
Smoked Cheddar Grits (Finish)
- Remove grits from heat and stir in butter and shredded cheese.
Plating
- The restaurant uses a small cast iron skillet to serve. You can use a bowl.
- Spoon the grits equally into two bowls.
- Spoon the gravy across the middle.
- Place five shrimp along the line of gravy, leaning against each other.
- Sprinkle smoked paprika powder on shrimp.
- Place scallions along the line of gravy and shrimp on each side.
- Serve