With a quick sizzle and flip of the frying pan, Chef Michael Reed of poppyandrosela gives us a lesson in making the restaurant's popular Shrimp with Cheddar-Parmesan Grits. Click for the recipe:
1 ½ teaspoons kosher salt4 tablespoons unsalted butter⅓ cup thinly sliced celery, from 1 stalkKosher salt and freshly ground black pepper, to tasteMarinate the Shrimp:In a medium bowl, mix shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper to coat shrimp. Cover and refrigerate while making stock and grits.In a medium saucepan, heat oil and butter over medium heat.
Gradually whisk in grits. Reduce heat to low and cover grits. Cook, whisking every 3 to 4 minutes to prevent grits from sticking or forming lumps, making sure to get into corners of pot when whisking, until creamy and tender, 20 to 25 minutes. Season with salt. Whisk in both cheeses. Remove from heat and let cheese melt into grits. Add butter and white pepper, if using. Whisk until butter is melted.In a large skillet, heat remaining 2 tablespoons olive oil over medium-high.
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