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Recipe Sleuth: Acadiana’s Shrimp and Grits
Is there a restaurant dish you’d love to get the recipe for? We’ll track it down. Today we tackle Acadiana's sumptuous shrimp and grits.
By
Jessica Sidman
Want to bring some Southern comfort to your kitchen table? At one reader’s request, we tracked down the recipe for the decadent shrimp and grits served at the downtown DC restaurant Acadiana. The recipe, made with Gulf shrimp, Hoppin’ John’s grits, and tasso ham, traces back to Chris Clime, the restaurant’s first chef de cuisine, who now heads the kitchen at sister restaurant PassionFish. He came up with it while working in Charleston, South Carolina, and now the $15 dish is one of the most popular with the lunch crowd.
Serves one
For the shrimp:
¼ cup small-diced onions
¼ cup small-diced celery
¼ cup small-diced green bell peppers
2 ounces tasso ham, julienned
1 tablespoon creole seasoning (Clime likes Paul Prudhomme’s)
7 large shrimp, peeled and deveined
1 ounce sherry
¼ cup heavy cream
1 tablespoon butter
In a pan set over low heat, sweat the onion, celery, and green peppers until tender. In a separate large pan, sauté the tasso ham on medium-high heat until the fat starts to render. Add the sweated vegetables and creole seasoning. When the creole seasoning starts to toast and become fragrant, add the shrimp. Cook the shrimp for about 2 minutes. Glaze the mixture with sherry, and add the cream and butter. Cook until the shrimp are cooked through and the cream is reduced to a sauce consistency.
For the grits:
3 cups chicken stock
3 cups milk
1 cup grits (Acadiana uses Hoppin’ John’s)
½ cup grated cheddar cheese
Sliced green onions as needed
Combine the chicken stock and milk in a pot and cook over low heat. When the liquid begins to simmer, add the grits and continue to cook over low heat until the mixture reaches a pudding-like consistency. Stir in the cheddar cheese until it melts.
Ladle the grits into a bowl and spoon the shrimp mixture over top. Garnish with the green onions. Have a restaurant recipe you'd like sniffed out? E-mail recipesleuth@washingtonian.com.
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Posted by: side geodon, Feb 06, 2012 02:40:36 AM
As a former New Yorker who did not grow up with grits, I’ve been attempting to cook them for shrimp and grits since I first tried them over Easter weekend on a trip to Charleston, where I didn’t want to eat anything else once I had this dish.
So far I’ve used only stone-ground white grits, which is what was recommended by the chef at the Dixie in downtown Charleston. When I ate them there I was in heaven!
But my grits always seem underdone. I even cooked them for an hour one night and they were still not quite creamy. Every recipe I’ve looked for uses a different ratio of liquid to grits. Is there a standard? Does it matter whether you use stone-ground or regular? I even looked at Bobby Flay’s recipe today and he uses cornmeal rather than grits!!!!! Any suggestions will be appreciated.
Posted by: Iris Ahl, May 18, 2011 11:41:22 AM
As a former New Yorker who did not grow up with grits, I’ve been attempting to cook them for shrimp and grits since I first tried them over Easter weekend on a trip to Charleston, where I didn’t want to eat anything else once I had this dish.
So far I’ve used only stone-ground white grits, which is what was recommended by the chef at the Dixie in downtown Charleston. When I ate them there I was in heaven!
But my grits always seem underdone. I even cooked them for an hour one night and they were still not quite creamy. Every recipe I’ve looked for uses a different ratio of liquid to grits. Is there a standard? Does it matter whether you use stone-ground or regular? I even looked at Bobby Flay’s recipe today and he uses cornmeal rather than grits!!!!! Any suggestions will be appreciated.
Posted by: Iris Ahl, May 18, 2011 11:41:09 AM
Shrimp and Grits are a South Carolina invention...probably why many from Louisiana don’t remember growing up eating them!
Posted by: LisaC, Jun 29, 2010 05:22:59 PM
Thank you thank you thank you! I love this meal from Acadiana and can’t wait to try it at home for my family. Thanks again!
Posted by: J Silver, Dec 05, 2009 11:08:19 AM
BTW...the Paul Prudhomme’s seasoning is called seafood magic...not creole seasoning.
Posted by: Sheila, Jun 19, 2009 12:22:55 PM
This is one of my favorite dishes. I have been dying to know what is in it! I can’t wait to try this at home. It doesn’t look too hard either.
Posted by: Sheila, Jun 12, 2009 05:15:43 AM
Interesting. I haven’t had it there, and as someone who was born in Cajun country, I actually never ate shrimp and grits, and I don’t think much of my family does either. Usually just do Quaker grits, with butter and salt. Love that he uses the holy trinity though!
Posted by: Jenna, Jun 10, 2009 02:08:08 PM
Thank you! At long last ... I can look forward to replicating this in my own kitchen!
Posted by: JenB, Jun 10, 2009 01:44:40 PM
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