There is a secret to the tradition of shrimp and grits (which you cannot find in Britain so I have replaced with polenta). The shrimp and pork – usually bacon or sausage – needs to be very spicy, and the grits or polenta need to be creamy and cheesy. And you must have a sprits of lemon. The balance of the spicy, the sour and the creamy is what defines shrimp and grits. It’s what makes it truly special, addictive, classic.
Shrimp and Polenta (serves 3-4)
- 250g shrimp
- 200g bacon lardons
- 2 tsp paprika
- 2 tsp salt
- 2 tsp garlic salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp sage
- 4 cups chicken stock
- 1 cup polenta
- 200g cheddar cheese
- 50g parmesean cheese
- 1/2 a lemon
- handful of scallions
Mix together paprika, salt, garlic salt, black pepper, onion powder, oregano and sage
Coat shrimp and let marinade in the refrigerator for at least 2 hours
In a large saucepan heat chicken stock to a simmer
slowly whisk in polenta to avoid lumps.
Once thick, stir with a wooden spoon and cook for 5-7 minutes
Take off heat and stir in the cheeses.
In a frying pan saute bacon lardons over medium heat until crispy
Add shrimp and cook for a further 3-4 minutes until pink and curled
Add scallions and cook a further minute.
Serve on a bed of the cheesy polenta
Finish with a squeeze of lemon