Creamy stone ground grits, butter, fresh herbs and succulent shrimp, my kind of comfort food. Whenever I am in the mood for something that reminds me of home, I instantly go grits. I love them, I have even been known to enjoy a bowl of cheese grits for dinner, after working a long shift in the kitchen. Adding shrimp takes it to the next level. In most parts of the country these two elements in one dish seems odd, but down south its a classic combo available in most restaurants. I have several versions I make regularly but this one has emerged as my favorite. The secret is the saffron, with its distinct flavor, aromatic elements and ability blend with citrus makes this dish delish. Here is my recipe, and remember let your pallet be your guide, taste as you go and feel free to go beyond the words of the recipe.
Enjoy!
Saffron Shrimp and Herb Grits
(serves 2)
1/2 cup cooked grits
2 tb butter
2 tb heavy cream
3 tsp fresh chopped chives
1/2 pound 16/20 shrimp, peeled and devained
1 tsp chopped garlic
1 tb chopped shallots
1/4 cup water
2 tb lemon juice
6 saffron threads
1 small roma tomato, diced
Salt and pepper for seasoning
olive oil for cooking
1. Prepare grits according the package recipe, when they are almost done, add 1 tb of the butter, the heavy cream, and 2 tsp of the chopped chives
2. Set aside and get ready to cook the shrimp
3. Season the shrimp with salt and pepper, and a splash of lemon juice
4. In a saute pan over medium high heat add a couple tablespoons of olive oil.
5. Next add the garlic and shallots, cook for 1 minute then add the shrimp
6. Cook for another 30 seconds, then add the water lemon juice and saffron threads
7. Let come up to a boil, toss in the tomatoes, then turn the heat down to a simmer
8. Season again , and add the remaining chives and reamaining butter to finish the sauce
9. Serve the shrimp over the grits with some of the sauce on top
