We thought we couldn’t love shrimp and grits more—until we added debris. The savory meat and gravy help take this Southern classic to the next level.
Debris Shrimp and Grits
Yields: 4 servings
Ingredients
- 4⅔ cups chicken broth, divided
- 2 teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 1 cup stone-ground grits
- 3 tablespoons unsalted butter, divided
- 2 tablespoons heavy whipping cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon vegetable oil
- 1 pound peeled and deveined jumbo fresh shrimp (tails left on)
- ½ teaspoon Creole seasoning
- 2 cups Roast Beef Debris, heated
- Garnish: fresh thyme leaves
Instructions
- In a large saucepan, bring 4 cups broth, 1½ teaspoons salt, and pepper to a boil over medium-high heat; whisk in grits. Reduce heat, partially cover, and simmer, stirring occasionally, until tender and
thickened, about 40 minutes. Remove from heat; stir in 2 tablespoons butter and cream. Stir in 1 teaspoon thyme. Cover until ready to serve. - In a large skillet, heat oil and remaining 1 tablespoon butter over medium-high heat. Add shrimp; sprinkle with remaining ½ teaspoon salt. Cook until shrimp are pink and firm, 1½ to 2 minutes per side. Sprinkle with Creole seasoning. Remove from skillet. Stir remaining ⅔ cup broth into skillet, scraping browned bits from bottom of
pan . Stir shrimp into remaining liquid in skillet. Serve shrimp with grits and Roast Beef Debris. Garnish with thyme, if desired.
Yum Y’all