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.

Quick New Orleans Red Beans & Rice

This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂

This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.

Yield: 4 to 6 servings

  • 8 ounces smoked, cooked pork sausage
  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 T canola oil
  • 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
  • 1 medium sweet onion, diced
  • 7-8 scallions, sliced (about 1/2 cup)
  • 6 cloves garlic, sliced
  • 3 cups chicken stock
  • 3 fresh thyme sprigs or 1 tsp dried thyme leaves
  • 3 bay leaves
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 2-3 stems flat-leaf parsley, leaves minced
  • about 1-2 tsp coarse salt, to taste
  • 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
  • hot sauce, for serving, optional
  1. Cut the sausage in half lengthwise, then slice into half-moons.
  2. Heat the oil in a Dutch oven over medium heat.
  3. Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
  4. Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
  5. Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
  6. Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
  7. Reduce the heat to medium; cover and cook for 25 minutes.
  8. Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
  9. Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
  10. Return the sausage to the pot. When heated through, stir in the parsley.
  11. Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.

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