Shrimp and Grits

Thanks to Chad Kelley from the Meddlesome Moth for this recipe!

Meddlesome Moth Shrimp and Grits Recipe

Jalapeno Gravy
¼ C Butter
½ C Flour
½ Small Onion, Minced
1 Tblsp Garlic Minced
1 Qt Whole Milk
1 C Jalapeno Puree (roughly 8-10 Jalapenos, take out seeds to lessen heat)
Salt and Pepper to taste

Grits, follow recipe on container. Grits vary quite a bit in preparation times. Quick grits are par cooked and take less time but a fresh Stone Ground Grit yields a more satisfying finished product. We use Brazos Valley Gristmill Grits. Once you get the desired consistency using stock or water I like to finish with a little heavy cream and some Pepper Jack Cheese for some extra depth and richness.

Shrimp, sizes and personal preference will vary. Pick shrimp that look very fresh and have no odor. Shrimp that are bright and colorful have more than likely been treated with chemicals, avoid these.

Pan Sear or Grill the shrimp and place on top of the Grits and Jalapeno Gravy. Garnish with some Fresh Cilantro or Green Onions Sliced Thin.

Changing it up a little
Use Roasted Poblanos or Hatch Chiles instead of the Jalapenos and add some whole corn kernels to the Grits for added texture.
Rather than simply seasoning the Shrimp with Salt and Pepper, Add Chile Powder and Cayenne and then Grill the shrimp.