After hours of shrimp ‘n grits research and recipe testing, I decided I likes ‘em like my men -- spicy, smoky and dirty. There’s a zillion variations of this Low-Country dish, and quite honestly, I haven’t figured out the original. From what I can tell, if shrimp, bell peppers, Tabasco, and some type of smoky, fat-rendering pork product are included, it’s a fairly genuine nod to tradition.
Spicy shrimp & dirty grits tastes just as rousing as it sounds -- Gulf prawns, peppers, Cajun spices, Tabasco, fresh herbs and a dabble of cream. This version began with a solid recipe from the (Charleston) Boathouse. The creamy, pungent sauce added at the end is a brilliant touch, I just wanted to incorporate a few more spices and fresh herbs, but less heat. The intent was also to make the dish wine-friendly, and too much heat obliterates most wines.
Chateau Ste. Michelle’s 2007 Eroica Riesling’s vibrant apricot, creamy lime and mineral flavors are very refreshing against the heat & spice of the Creole pepper sauce. The acidity of each are also matched - an important element of food/wine pairing. The interesting bit, however, is in the spices -- the Cajun seasoning, smoked paprika and file really linger on with Eroica’s hint of exotic spices.
Then there are the grits -- creamy, viscous and reminiscent of youth, they give both the palate and mind a nice resting place between the more zestful bites and sips.
Spicy Shrimp & Dirty Grits
based on The Boathouse in Charleston
Serves 4
1 Tablespoon red Tabasco
1/2 cup Chateau Ste. Michelle Eroica Riesling
1 Tablespoon lemon juice
1 Tablespoon rice wine vinegar
1/4 cup cream
5 strips applewood-smoked bacon, cut into pieces
6 cloves garlic, minced
3 shallots, chopped
1 teaspoon dried thyme
1 bay leaf
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1-1/2 teaspoon Cajun or Creole seasoning
1-1/2 teaspoon smoked paprika
1/4 teaspoon file
1/2 cup Chateau Ste. Michelle Eroica Riesling
28-ounce can chopped tomatoes & juice
(chopped smaller if desired)
16 Gulf Coast prawns- peeled & deveined
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Kosher salt & freshly ground black pepper, to taste
In small sauce pot over medium-high heat, bring Tabasco, wine, lemon juice & vinegar to a boil. Reduce until syrupy. Stir in cream, bring to a boil; remove from heat and set aside. Can be made two days in advance and stored in refrigerator.
Place chopped bacon in medium skillet over medium-low heat (the slow method will render the fat and then cook the meat); cook until golden brown & crispy. Place a sieve atop a bowl; drain bacon into the sieve, and catching the grease into the bowl. Set aside grease to dirty-up the grits; return bacon to the skillet.
Return baconed skillet over medium-high heat; saute garlic, shallot, thyme and bay leaf until shallots begin to color. Stir in peppers; saute for 2 minutes. Add spices; cook, stirring constantly until fragrant, about 30 seconds.
Increase heat to high and deglaze with Riesling. Stir in tomatoes; cook until tomatoes lose that raw/canned taste, peppers begin to soften but maintain crispness, and liquid is reduced a bit. Season pepper mixture with Tabasco cream sauce, a little at a time, until heat & acid level is good. Stir in prawns; cook until just cooked through, about 2 minutes. Season to taste with salt & pepper. Stir in basil & parsley. Serve hot with grits dirtied-up by stirring in the reserved bacon grease.
