Blood Orange Shrimp and Creamy Cheese Grits
This recipe takes Shrimp and Grits to a new level with our 15-minute shrimp marinade with seasonal Blood Orange flavors!
Ingredients
For the Shrimp
- 1.5 lbs shrimp - head off and about U10 size if you can get them (12-14 shrimp)
Shrimp Marinade
- 2 tbs extra virgin olive oil (or any citrus infused olive oil)
- 1 tablespoon zest of blood orange (or use a regular orange)
- 1 small blood orange, juiced (or use a regular orange)
- 1 tablespoon white balsamic vinegar (or use a citrus vinegar)
- 2 teaspoon dijon mustard
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 small shallot - finely diced
- 1 garlic clove - minced
For the Grits
- ⅔ cup grits (see note if using quick or instant grits)
- 2 cups water
- 1 cup + ⅓ cup whole milk
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 tablespoon crème fraîche (or sour cream)
- 2 ounces grated Jarlsberg or other alpine/swiss cheese
- A few drops of chile infused olive oil (optional to drizzle on top)
- black pepper to taste
Wilted Garlic Spinach (optional)
- 1 tablespoon olive oil
- 1 garlic clove, thinly sliced
- 2 cups baby spinach
- pinch of salt
Instructions
PREPARE THE SHRIMP
- Peel and devein the shrimp but leave the tails on for presentation. Feel free to completely peel them if you wish. Set aside while you assemble the marinade and start the grits.
PREPARE THE MARINADE
- Add all ingredients to a large bowl and whisk thoroughly to incorporate. You don't need to make an emulsion, just get it mixed well. Set aside.
THE GRITS (see note for instant or quick grits)
- In a medium saucepan, bring the liquids to a slight boil. Add the grits and salt to the pot and stir thoroughly (you can whisk it here as well to make sure there are no lumps).
- Turn heat to a simmer and cook uncovered for 30-45 minutes - the coarser your grits are the longer it will take to cook. Stir often to make sure the grits do not stick and burn to the bottom of the pan.
- When the grits are tender, stir in the cheese, butter and crème fraîche. You can add more if you want. Taste for additional pepper.
MARINATE THE SHRIMP
- Do a little time planning here so the shrimp are done right after the grits are done. It doesn't have to be perfect, but you'd rather wait on the shrimp than the grits - they will stay hot.
- Marinate the shrimp for 15-20 minutes and remove from marinade and put on a plate.
- Heat a little oil in a skillet on medium high and, when hot, add shrimp. Cook 2-3 minutes per side until shrimp are pink and just starting to curl.
WILTED GARLIC SPINACH
- Allow a large pan to heat over medium, then add the oil.
- Add garlic and let it cook for a minute until it begins to turn slight golden. Remove and set aside.
- Turn heat up to medium high and allow it to heat until it just begins to barely smoke. Add spinach and stir to cook evenly for no more than 30 seconds. The goal is to barely wilt the spinach. Remove to a place and toss with garlic and a pinch of salt.
SERVE
- Put the grits on a plate or in a shallow bowl, add the spinach, then the shrimp on top and garnish with black pepper and chile oil if desired. You can also add a number of garnishes that work - like green onions, parsley, chives or anything you like. Enjoy!
Notes
For instant or quick grits, you may need to adjust the liquid (water and milk) to grits ratio - check the package instructions and adjust the ratio as needed. Follow the cooking instructions on the packaging until cooked, then add the cheese, butter and crème fraîche before serving.
Nutrition
Calories: 462kcalCarbohydrates: 31gProtein: 44gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 303mgSodium: 1156mgPotassium: 803mgFiber: 3gSugar: 6gVitamin A: 2551IUVitamin C: 13mgCalcium: 376mgIron: 3mg
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