HOUSTON (FOX 26) - Jim Mills, partner in a new restaurant called State Fare Kitchen & Bar, demonstrates how to make his New Orleans-style shrimp & grits with help from food radio talk show host Cleverley Stone. Owner Lee Ellis also describes the restaurant concept.
New Orleans-style barbeque shrimp on creamy grits (serves four)
State Fare Kitchen & Bar
- 1 tablespoon Olive Oil
- 24 large Gulf Shrimp, wild caught, peeled and deveined
- 2 cloves Garlic, minced
- 3 teaspoons Shallots, minced
- 1/4 cup Green onion, white part only, sliced
- 1 teaspoon BBQ Spice, recipe follows
- 1/2 cup White Wine
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons Butter, softened
- Salt and Black Pepper to taste
- 6 cups Grits
- Place olive oil in a saucepan set over medium high heat. When heated, add shrimp and saute until about half cooked.
- Add garlic, shallot and green onion and cook until lightly browned.
- Reduce heat and add white wine and Worcestershire. Let liquid reduce as the shrimp finish cooking through.
- Remove from heat and stir in the butter, bit by bit as the sauce thickens.
- Divide grits among four large soup plates. Top each with six shrimp and divide the sauce, spooning it over the shrimp.
BBQ Spice (makes a scant 1/3 cup)
- 4 teaspoons Black Pepper, ground
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- Combine all in a mixing bowl. Keep tightly covered until needed.
makes about 6 cups
- 4 cups Water
- 1 cup Grits
- 1/3 teaspoon Salt
- 1 1/2 tablespoons Butter
- Bring water to a boil, add grits while stirring constantly so lumps don't form.
- Cook until tender -- quick cook grits will need about 5 minutes, regular grits need about a half an hour.
- Stir in butter when done and keep warm until needed.