Shrimp & Grits with Mustard Seed Chowchow

Charleston, South Carolina is a very special place for me. As a tribute, I make a lot of Southern food. 🙂 I also make shrimp and grits as part of our traditional Easter celebration.

We were lucky enough to travel back to Charleston recently and we brought home a couple of different types of grits. The fresh from South Carolina grits really made this dish extra special. I also baked the grits for the first time and the results were amazing. I used a blend of stone ground white and yellow grits for this dish, but, I also have special pink “unicorn grits” from Millers All Day which I’ll be sure to share with you in another dish.

This dish is from a Food and Wine “staff-favorite” recipe, contributed by Isaac Toups of Toups South in New Orleans. It was absolutely incredible. (We need to go to his restaurant!)  It may be quite difficult to try a new version next year. I served it with roasted asparagus. Lovely.

  1. Preheat oven to 200°F, preferably on convection.
  2. Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.
  3. Place milk and 1/4 cup butter in a medium ovenproof saucepan. Bring to a vigorous simmer over medium, stirring occasionally.
  4. Gradually add grits, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens slightly and grits are evenly suspended in milk, about 6 minutes.
  5. Cover saucepan; transfer to preheated oven. Bake until grits are tender, 1 hour to 1 hour and 30 minutes. Remove from oven; stir in 2 teaspoons salt and remaining 1/4 cup butter. Cover to keep warm until ready to use. (I put the pot in a warming oven.)
  6. While the grits are in the oven, stir together vinegar, 3/4 cup water, sugar, and remaining 1 1/4 teaspoons salt in a saucepan; bring to a boil over high.
  7. Stir in mustard seeds. Reduce heat to medium-low; simmer, stirring occasionally, until seeds are tender, about 35 minutes.
  8. Add tomato and bell pepper; cook, stirring occasionally, until vegetables are tender and mixture has thickened, 14 to 16 minutes. Remove from heat.
  9. Remove shrimp from refrigerator. Heat oil in a large cast-iron skillet over high until smoking.
  10. Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side.
  11. To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow; sprinkle with sliced scallion.

Note: The chowchow can be made up to a week in advance.

Fresh Corn Grits with Shrimp & Roasted Pecan Butter

Another Easter weekend food tradition in our family is to eat shrimp and grits as a celebration of one of our favorite places- Charleston, South Carolina. The spring sunshine reminds me of how lovely it is there. It is a particularly special place for us because it’s where my husband and I met. ❤ Charleston is also an incredible food city.

I really like the story behind this amazing version. Apparently, it was created on Top Chef season 5 by Jeff McInnis, owner of Miami’s Yardbird restaurant. He was challenged to create a shrimp and grits dish without using grits. He made fresh corn “grits” using fresh corn, but, the best part was that he incorporated pecan butter in the grits because of a memory of eating fresh nut butter from his grandmother’s pecan tree. The fresh nut butter put this dish over the top. Delicious. I wish that I had the imagination to dream up a dish like this one.

This was my husband’s favorite shrimp and grits (thus far), and I’ve made quite a few versions. I pointed out that it may be because this dish didn’t actually have grits. 🙂 This recipe was adapted from Food and Wine, contributed by Jeff McInnis. I increased the amount of fresh corn in the grits and slightly increased the amount of prosciutto. Next time, I may reduce the amount of lager. I may increase the amount of grits as well- we wanted more!

Yield: Serves 4

For the Roasted Pecan Butter:

  • 1 cup raw pecans
  • 1/2 tsp canola oil
  • coarse salt, to taste

For the Grits:

  • 6 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
  • 1/4 cup milk, plus more for stirring/serving, as desired
  • coarse salt and freshly ground black pepper
  • roasted pecan butter (about 1/4 cup), directions below

For the Shrimp Sauté:

  • 6 tablespoons unsalted butter
  • 3 to 4 ounces thinly sliced country ham or prosciutto, cut into strips
  • 1/2 large sweet onion, thinly sliced
  • 6 ounces sugar snap peas, trimmed
  • 1 cup fresh corn kernels (from 2 ears)
  • coarse salt and freshly ground black pepper
  • 1 pound shelled and deveined large shrimp
  • 1/2 cup to 1 cup lager, to taste (I used 1 cup but may reduce it next time)
  • lemon wedges, for serving, optional

Make the Roasted Pecan Butter:

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Roast the pecans about 5 minutes, or until lightly browned and fragrant.
  3. Process toasted pecans in a mini food processor with canola oil until smooth, about 2 minutes.
  4. Season with salt to taste.

Make the Grits:

  1. In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes.
  2. Season with salt and pepper and fold in the pecan butter; keep warm.

Make the Shrimp Sauté:

  1. In a large, deep skillet, melt 4 tablespoons of the butter.
  2. Add the prosciutto and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
  3. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes.
  4. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes.
  5. Add the lager and bring to a boil.
  6. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.
  7. Swirl in the remaining 2 tablespoons of butter.

To Serve:

  1. Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm.
  2. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.
  3. Serve with lemon wedges, as desired.

One Year Ago: Seared Scallops & Cauliflower Grits

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Shrimp with Fresh Corn Grits

Four Years Ago: Shrimp & Grits with Tomatoes

Five Years Ago: Hominy Grill’s Shrimp & Grits

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