The Perfect Shrimp and Grits | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Shrimp: heat the olive oil in a sauté pan, add the shallots and cook for a couple of minutes, then add the shrimp and cook for a few minutes.
2. Add the tomatoes, the white and light green scallion pieces, the vermouth (or dry cherry or stock), the garlic and the parsley. Cook a few short minutes until the shrimp are opaque and cooked through, adding the dark green scallion pieces at the end.
3. Cornmeal: in a saucepan, heat the butter and olive oil, then sauté the onion until translucent.
4. Add the hot chicken stock, then slowly whisk in the cornmeal. Stir with a wooden spoon until it comes to a boil, then immediately lower to very low heat and keep stirring, scraping the sides and bottom, so it does not stick or burn.
5. Blend the corn, eggs and garlic until smooth but still slightly chunky. Add this mixture to the cornmeal pot and cook slowly, stirring constantly so it does not stick to the bottom.
6. Stir in the cheeses until well mixed. Cook on low heat for about 10 minutes until the polenta starts to thicken. Season with salt and pepper to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseTomatoScallionParmesan cheeseShrimp