Uglesich's Restaurant in New Orleans (Uglesich website) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to throw together and makes a great quick dinner for two.
8 ounces shrimp (large size 31-40 per pound), peeled and deveined
1 tablespoon Olive Oil
1 minced garlic clove
pinch of Cayenne pepper
1/4 – 1/2 teaspoon Cajun Seafood seasoning
Salt and pepper
1 tablespoon unsalted butter
1 small onion minced (about 1/2 cup)
1½ cups water
1/2 cup Heavy Cream
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/2 cup Quick Grits (Quick not instant grits is key)
4 oz extra-sharp shredded cheddar cheese, shredded
1 green onion sliced thin
Adjust oven rack to the middle and heat oven to 375°F. Toss the shrimp with the oil, garlic, cayenne, Cajun seasoning and season with salt and pepper. Cover and refrigerate will making the grits.
Melt butter in a 10 inch skillet over medium heat. Add onion and cook until soften stirring frequently, 4- 5 minutes. Stir in water, cream, hot sauce, Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper and bring to a boil. Slowly whisk in grits, reduce heat to low and cook, stirring often until grits are thick and creamy, 5-7 minutes. Remove from heat and whisk in cheddar until combined.
Lay shrimp on their sides in a pinwheel (circle the skillet with tails in middle) over the grits then press on them slightly to submerge about halfway down. Transfer skillet to oven and bake until shrimp are cooked through, about 5 – 7 minutes. Sprinkle with scallions and serve.
– Recipe courtesy of Cook Like James
