This Low Country comfort food is surprisingly light as it is made with shrimp rather than heavier stewing meat like ox cheek, and relies on a multitude of vegetables. Just one small serving makes a great appetizer. Lighten the grits recipe even more by omitting the cheese and using only water instead of milk.
Serves 6
Shrimp
½ cup (125 ml) chopped onion
¼ cup (60 ml) chopped celery
¼ cup (60 ml) chopped carrot
½ cup (125 ml) chopped sweet pepper
¼ cup (60 ml) corn
½ a jalapeno, chopped
2 cloves garlic, minced
3 tablespoons (45 ml) vegetable oil
1 can (450 ml) tomato sauce
1½ teaspoons (7 ml) salt
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) thyme
1 teaspoon (5 ml) Old Bay seasoning
1 tablespoon (15 ml) Worcestershire sauce
Hot pepper sauce to taste
2 teaspoons (10 ml) cornstarch
12 ounces (350 ml) cleaned raw shrimp
¼ cup (60 ml) flat leafed parsley, chopped
3 tablespoons (45 ml) cream (optional)
1 bunch asparagus (optional)
Grits
3½ cups (875 ml) water
1 cup (250 ml) milk
1 cup (250 ml) stoneground grits
1 teaspoon (5 ml) salt
¾ cup (190 ml) grated cheddar cheese
½ teaspoon (2 ml) freshly ground pepper
½ teaspoon (2 ml) cayenne
For the shrimp: In a skillet over high heat cook onion, celery, carrot, sweet pepper, corn, jalapeno and garlic in oil until slightly brown. Add tomatoes and next 6 ingredients. Low heat to a simmer and cook for 30-40 minutes. Make a slurry by combining cornstarch with 1 tablespoon water until dissolved; add to sauce. Cook until sauce thickens. Add shrimp and cover until done about 5 minutes. Add asparagus. Remove from heat and add parsley and cream, if desired. Serve over grits and garnish with lemon wedge.
For the grits: Bring half the water to a boil in a large saucepan over high heat. Whisk in the grits, stirring constantly. Once grits have absorbed liquid, add additional water a little at a time. Continue whisking after each addition until all water has been absorbed. Add salt, and milk and reduce heat to low, and cook at a simmer for 35 to 40 minutes or until the grits are thick, stirring continually. Remove the pan from the heat, add the cheese, pepper, and cayenne, and stir until smooth. Taste and adjust the seasoning.
Pair With a Roussanne, Marsanne Blend
Why This Pairing Works
This is an easy-going, light pairing. The Roussanne gives structure and body which can stand up to the well-developed flavours of the shrimp sauce. The Marsanne rounds out the pairing with sweet and sharp fruit including melon, quince and citrus.
What
Both are lesser-known white wines. Marsanne is usually blended with its relative Roussanne which is more elegant, redolent and robust, but hard to grow.
Where
Roussanne and Marsanne are from northern Rhône, France. Also grown in Languedoc-Roussillon region of France, California, Chile, Australia, Spain, Switzerland and Italy.
Taste
This blend is full of stone fruit like peach, soft fruit like pear and citrus like lime. Notes of herbs, toasted nuts and spice round it out.
Other Pairings
As a white wine blend, it works well with seafood dishes and cheese. It is also a wonderful accompaniment to North African, Asian and Mexican dishes.
This original recipe article first appeared in the Spring 2022 issue of City Style and Living Magazine.
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