Shrimp and Grits Recipe from House of Blues
2 lbs. shrimp (16 to 20) peeled, deveined, tail on
3 tsp kosher salt
3 cups buttermilk
6 cups tempura flour (6 cups flour, 1/2 tsp each pepper, salt, baking powder)
6 oz. freshly grated Parmesan
1/4 cup chopped parlsey
Chipotle marinara sauce (see note)
Sauteed spinach (see note)
Cheddar cheese grits (see note)
Yield: 6 servings.
Season shrimp with salt. Coat with buttermilk. Dredge in flour. Deep fry at 375 F until golden. Remove from fryer; drain.
Place 4-ounce scoop of grits in center of 12-inch pasta bowl. Ladle 4 ounces of marinara sauce around grits. Place 6 shrimp around bowl on top of the sauce with tails facing out. Place a pile of spinach on top of grits. Place one shrimp straight up on top of spinach. Sprinkle parsley and cheese over entire dish.
Heat 1 tablespoon olive oil in pot. Saute 2 tablespoons diced yellow onions, 1 tablespoon minced garlic until onions are translucent. Add 28 ounces diced tomatoes, 1 teaspoon sugar, 1 teaspoon Italian seasoning and 1 teaspoon chopped chipotle peppers (canned). Stir and bring to simmer. Simmer 45 minutes on low to medium heat, stirring occasionally. Remove from heat. Puree until smooth. Stir in 1/4 cup chopped parsley. Keep warm until needed.
Cheddar cheese grits:
In pot, bring 1 quart water, 2 1/2 cups milk, 1/2 teaspoon salt to boil. Whisk in 1 1/2 cups quick grits. Simmer 5-10 minutes, stirring constantly. Remove from heat. Top with 4 ounces each shredded American and cheddar cheeses and 1/2 teaspoon Cajun seasoning. Keep warm until needed.
Saute 1 pound fresh spinach in 1 teaspoon unsalted butter, turning with tongs until wilted. Season with coarse salt.