This is based on the shrimp and grits I had at Soby's in Greenville, SC. If you're ever there, stop in. They have amazing food.
Ive used leftover ribs in the place of bacon or ham.
First, make grits however you like to make grits. I add a little heavy cream and a little white cheddar. Don't go crazy, the shrimp is the star of this show.
Heat a couple Tbsp bacon grease, or duck fat.
Fine chop 1/2 onion, 1/2 red pepper and 1 roma tomato.
Saute
​​​
Cut the meat off 4-6 ribs.
Add to the pot when the onions are getting soft.
​​​
Let the rib meat crisp a little and make friends.
Then add 1 1/2 cups of white wine to the party.
Chardonnay is the classic way to go but I like a New Zealand Sauv Blanc like Matua or Oyster Bay. I think it brightens the dish.
Pour 1 cup of wine for the cook.
​​​
Let that simmer and reduce by half.
​
Add 3 diced kiwis and 1 pint of heavy cream.
​
Reduce liquid by half again.
Meanwhile, take meat from 1 more rib, crisp like bacon for "garnish"
​
Check the cook's glass.
​
Add 2 lbs peeled, deveined shrimp. These are 16 ct
​​​​Smaller shrimp work too, it's just more peeling.
​​
​​​​​​
​
Cook until shrimp are done.
Dont snitch that rib meat!!
Should take 3-6 mins depending on the size of your shrimp.
​
Optional - make a slurry of 2 tbls water and 2 tsp corn starch to thicken the sauce.
Serve over a bowl of grits. Top with crispy rib meat.
Have some more wine. Maybe tell your family that supper {or breakfast} is ready.
Ive used leftover ribs in the place of bacon or ham.
First, make grits however you like to make grits. I add a little heavy cream and a little white cheddar. Don't go crazy, the shrimp is the star of this show.
Heat a couple Tbsp bacon grease, or duck fat.
Fine chop 1/2 onion, 1/2 red pepper and 1 roma tomato.
Saute
​​​
Cut the meat off 4-6 ribs.
Add to the pot when the onions are getting soft.
​​​
Let the rib meat crisp a little and make friends.
Then add 1 1/2 cups of white wine to the party.
Chardonnay is the classic way to go but I like a New Zealand Sauv Blanc like Matua or Oyster Bay. I think it brightens the dish.
Pour 1 cup of wine for the cook.
​​​
Let that simmer and reduce by half.
​
Add 3 diced kiwis and 1 pint of heavy cream.
​
Reduce liquid by half again.
Meanwhile, take meat from 1 more rib, crisp like bacon for "garnish"
​
Check the cook's glass.
​
Add 2 lbs peeled, deveined shrimp. These are 16 ct
​​​​Smaller shrimp work too, it's just more peeling.
​​
​​​​​​
​
Cook until shrimp are done.
Dont snitch that rib meat!!
Should take 3-6 mins depending on the size of your shrimp.
​
Optional - make a slurry of 2 tbls water and 2 tsp corn starch to thicken the sauce.
Serve over a bowl of grits. Top with crispy rib meat.
Have some more wine. Maybe tell your family that supper {or breakfast} is ready.
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