JOE BARNETT'S SHRIMP AND GRITS

Joe Barnett's Shrimp and Grits image

Yield serves 4

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups shrimp stock (see page 180)
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, such as Texas Pete
3 tablespoons unsalted butter
3 cups shrimp stock (see page 180)
1 1/2 cups quick-cooking (not instant) grits, such as Quaker
1 tablespoon tomato paste
1 1/2 cups heavy cream
1 1/2 cups (6 ounces) shredded extra-sharp yellow cheddar cheese
Kosher salt
1 tablespoon Cajun seasoning, such as Tone's Louisiana-Style
2 teaspoons sweet paprika
1 teaspoon Italian seasoning
Freshly ground black pepper
1 pound medium-large (26- to 30-count) shrimp, preferably wild Georgia shrimp, peeled and deveined
2 tablespoons unsalted butter
1 tablespoon minced garlic
2 ounces (1/4-inch-thick) sliced sugar-cured country ham, cubed and browned, for serving

Steps:

To make the sauce, melt the butter in a small saucepan over medium heat, and stir in the flour. Cook, stirring with a wooden spatula, until the roux reaches a medium-tan color, at least 8 minutes. Slowly whisk in the stock and heavy cream. Bring to a boil, whisking, and cook until the sauce has thickened and coats the back of the spoon, about 10 minutes. Whisk in the Worcestershire sauce and hot sauce. Taste for seasoning and keep warm.
To cook the grits, combine the butter and stock in a medium saucepan and bring to a boil over medium heat. Slowly whisk in the grits and simmer, whisking frequently, for 5 minutes. Add the tomato paste, cream, and cheese. Keep whisking for another 2 to 3 minutes, until the grits become creamy. Keep warm. Season with salt to taste.
To cook the shrimp, combine the Cajun seasoning, paprika, Italian seasoning, and pepper to taste in a bowl. Season the shrimp with the seasoning mix. Melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and stir for 30 seconds. Add the shrimp and cook until just cooked through, about 1 1/2 minutes per side. Transfer the shrimp to a plate, and stir the pan drippings into the sauce.
To serve, place a few heaping spoonfuls of grits onto each plate, top with several sizzling shrimp, drizzle with the sauce, and top with a few cubes of country ham.