Earlier this year I was in New Orleans during their Carnival period. This city (and Louisiana) are a food lover’s paradise. I ate some lesser known dishes and tried the classics, like Shrimp and Grits.

First, what are Grits? Grits are a porridge made of cornmeal, a staple of the southern US. Cornmeal dishes exist in Greece as well (ding-ding some parallels) and I posted a dish called Katsamaki a few years ago.

With today’s dish, I am combining elements of Shrimp and Grits with Shrimp Saganaki. A little of this, little of that.

I think you will like the combo…serve it as an appetizer or as a main. It’s pretty, it tastes great and not too hard to prepare. Let’s eat!

Shrimp and Greek Grits

(serves 4)

16 shrimp, peeled and deveined

1/4 cup extra-virgin olive oil

3 cloves of garlic, finely chopped

1/4 cup finely chopped parsley

1 tsp. sweet paprika

1 tsp. sea salt

1/4 tsp. ground pepper

1/4 cup Ouzo (to flambe)

Greek Grits

2 1/2 cups of shrimp, seafood or vegetable stock*

3/4 cup corn meal

pinch of baking soda

1/3 cup chopped chives or scallions

2 Tbsp. diced Jalapeno peppers (fresh or jarred)

grated Kefalotyri cheese (sharp Greek sheep’s milk cheese)

salt and fresh ground pepper

Garnishes

1 cup roasted cherry tomatoes**

1/4 cup grilled corn***

1 cup crumbled Feta cheese

extra-virgin olive oil

1/4 cup chopped chives or scallions

*If you have shrimp shells you can make a tasty shrimp stock to use with the grits

**place some cherry tomatoes in a foil pouch drizzled with some olive oil, salt and pepper. Wrap up and place in 350F oven for 30 minutes

***boil or steam corn then char the kernels on your grill, gas-top stove or hand-torch then carefully carve off the kernels

1. For the shrimp, add everything but the Ouzo into a bowl, toss and cover and place in the fridge or allow to marinate one hour at room temperature.
2. To make the Grits, pour your stock into medium sized pot and heat to the point of almost boiling. Now add a pinch of baking soda, a steady stream of cornmeal while whisking. Continue to stir with the whisk to remove any lumps and until you’ve reached a consistency of porridge. Take off the heat and add chives, peppers, grated cheese to taste and fresh ground pepper.
3. For the shrimp, place a large skillet on your stove top over high heat. Allow a two or turns of olive oil into the pan. Add shrimp into hot pan and saute for a minute a side or until pink on both sides.
4. Remove the pan from the heat, add the Ouzo into the pan and ignite with lighter or move pan back to stove (if a gas stove), tip the pan toward the heat and the Ouzo will ignite. Take the pan away from the heat and allow the alcohol to burn off.
5. Divide warm grits and place shrimp on top. Press down on your roasted tomatoes with the bottom of a large spoon, place on top of grits along with Feta, grilled corn, drizzle of olive oil and chives. Serve warm.

Pro Tip: when adding Ouzo (or other liquor/liqueurs), never pour from the bottle instead pour it into a glass then add to the pan you are cooking.