“Our whole mission was bringing that sense of Southern hospitality to the streets of Seattle,” Chef Matthew Lewis says and this shrimp and grits recipe greatly contributes to this mission.
recipe 
yields
Makes 2 servings
2 tablespoons butter
½ onion, finely diced
1 cup grits
3 cups chicken stock, divided
1 cup half & half
1 cup cheddar cheese
1 tablespoon hot sauce
Salt to taste
2 tablespoons butter, divided
8-10 fresh shrimp (depending on size)
1 tablespoon minced shallot
2 teaspoons minced garlic
1 bay leaf
1 tablespoon creole spice, plus more to taste
6 ounces light beer
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
Juice of ½ lemon
1 teaspoon minced parsley
Salt and pepper to taste
Make the grits:
Make the shrimp:
steps
- Make the grits: In a heavy-bottomed stockpot over medium-high heat, melt butter and sauté onion for about 3 minutes. Add grits and stir constantly, toasting them lightly, looking for a popcorn smell.
- Add 2 cups of the chicken stock and stir until incorporated. Add half & half and continue to stir. Add remaining stock and simmer for 20 minutes or until liquid is absorbed and grits are done. Add cheese, hot sauce, and salt to taste.
- Make the shrimp: In a hot sauté pan, melt 1 tablespoon butter until it begins to foam. Add shrimp to one side of the pan. On the other side, add shallot, garlic, and bay leaf and sauté until aromatic, being careful not to burn.
- Add creole spice, stirring to incorporate into butter. Deglaze pan with beer, then remove shrimp and set aside. Continue cooking to reduce liquid by about half, then add remaining butter and reduce until liquid thickens. Return shrimp to pan and add Worcestershire, hot sauce, and lemon juice. Add parsley, season with salt and pepper, and add more creole spice to your liking. Serve over grits.
Date Published: 04.02.24
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Recipe By
Matthew Lewis of Where Ya at Matt located in Seattle, Washington
