Papa Ed’s Shrimp and Grits

Grits

• 1 c heavy cream
• 2 oz unsalted butter
• 1 c stone-ground grits
• 4 oz white cheddar cheese, shredded
• kosher salt

Gumbo Sauce & Shrimp

• 3 tbsp vegetable oil
• ¼ c celery, diced small
• ¼ c red onion, diced small
• ¼ c red bell pepper, diced small
• 4 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp freshly ground pepper
• 4 oz ground chorizo
• 14 oz crushed tomatoes
• 8 oz okra, diced small
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 c fish broth
• 2 tbsp apple cider vinegar
• 12 large, peeled and deveined, tail-on shrimp

For the Grits: Place 2 c water, heavy cream and butter into a medium saucepan and set over medium-high heat. Once the liquid comes to a simmer, add the grits and whisk to combine. Decrease heat to low and cook, stirring frequently, until grits are tender and creamy, 20–25 minutes. Remove from heat and stir in cheese until melted. Taste and adjust seasoning with salt as desired.

For the Sauce: Place vegetable oil in a large saucepan or Dutch oven and set over medium-high heat. Once oil shimmers, add celery, onion, peppers, garlic, salt and pepper and cook, stirring frequently, until onions are translucent, 3–4minutes. Add chorizo and cook 4–5 minutes, stirring frequently. Add tomatoes, okra, paprika and cayenne and continue cooking 4–5 minutes, stirring frequently. Add fish stock and apple cider and bring to a simmer. Decrease heat to low, cover and cook for 20–25 minutes, stirring occasionally. Add shrimp and stir to combine. Continue to cook 4–5 minutes or until the shrimp are cooked through. Serve over warm grits.