I'm not here to bore you with details. Shrimp and grits is an incredibly simple dish that you can dress up any number of ways. I like to tie it in with a little gumbo/LA flair for a somewhat unique taste.
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Prep:
Get your Holy Trinity/mirepoix (pepper, vidalia onion, carrot, celery) ready. Usually about 2 parts onion to 1 part everything else. Chop everything the same size for even cooking.
If your okra is fresh, chop it up into chunks the size of your fingertip or most outward knuckle. If it's frozen, thaw it.
Make your green onions look pretty. Slice 'em on the bias, thinly.
Cook your grits and set them aside. If they get cold, it's no big deal; the pan sauce will heat them back up.
Toss your peeled shrimp in some salt, pepper, lemon zest, cayenne powder and star anise powder (this adds a slight gumbo flair, almost like a sweet root beer/sassafras note).
The Business:
Start cooking your mirepoix in a little butter/olive oil in a decent-sized pan over Medium heat. Sprinkle some salt and pepper on it, and in a few minutes, your house should smell magical. Once the onions start to turn translucent, toss in your okra and tomatoes and let that cook until some of the interior (goop) of the okra has leaked out into your pan. Push everything to the edge of your pan and add a little olive oil/butter if the pan is looking a little dry. Add your shrimp and cook until it's almost opaque (you want it a little under-cooked since you'll be simmering it for a few minutes in vegetable stock). Swirl in some lemon juice and vegetable stock; you don't want this too terribly soupy, but if you add too much liquid, it'll cook down. Simmer this down and let all your flavors get happy in the pan. Season to your taste (this means add more star anise and salt as needed).
Serve over your cooked grits and garnish with your pretty green onions and sprinkle some more cayenne pepper on top.
Get your Holy Trinity/mirepoix (pepper, vidalia onion, carrot, celery) ready. Usually about 2 parts onion to 1 part everything else. Chop everything the same size for even cooking.
If your okra is fresh, chop it up into chunks the size of your fingertip or most outward knuckle. If it's frozen, thaw it.
Make your green onions look pretty. Slice 'em on the bias, thinly.
Cook your grits and set them aside. If they get cold, it's no big deal; the pan sauce will heat them back up.
Toss your peeled shrimp in some salt, pepper, lemon zest, cayenne powder and star anise powder (this adds a slight gumbo flair, almost like a sweet root beer/sassafras note).
The Business:
Start cooking your mirepoix in a little butter/olive oil in a decent-sized pan over Medium heat. Sprinkle some salt and pepper on it, and in a few minutes, your house should smell magical. Once the onions start to turn translucent, toss in your okra and tomatoes and let that cook until some of the interior (goop) of the okra has leaked out into your pan. Push everything to the edge of your pan and add a little olive oil/butter if the pan is looking a little dry. Add your shrimp and cook until it's almost opaque (you want it a little under-cooked since you'll be simmering it for a few minutes in vegetable stock). Swirl in some lemon juice and vegetable stock; you don't want this too terribly soupy, but if you add too much liquid, it'll cook down. Simmer this down and let all your flavors get happy in the pan. Season to your taste (this means add more star anise and salt as needed).
Serve over your cooked grits and garnish with your pretty green onions and sprinkle some more cayenne pepper on top.