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Sea Island Smothered Shrimp over Fried Grits

6 servings

Ingredients for the Shrimp

1 tablespoon cold, sweet butter
1 teaspoon fresh thyme
2 pounds large shrimp, peeled and deveined
1 medium onion, thinly sliced
2 red bell peppers, sliced julienne
all-purpose flour for dredging
2 teaspoons peanut oil
1 bunch fresh chives
2 ounces sherry
2 cups shrimp stock (to make, simmer the shrimp shells with 1 small onion and 1 quart of water for 1 hour and then strain; boil to reduce to 2 cups liquid. Or you can use chicken stock.)
Salt and pepper to taste

Ingredients for the Fried Grits

1 quart milk
1 tablespoon butter
1 scallion, keep whole
4 cups stone-ground yellow grits
salt to taste
peanut oil for frying
1 egg, beaten
breadcrumbs

Method for the Shrimp

In a skillet heat 1/2 tablespoon of the butter and saute the thyme for 30 seconds. Add the onions and the peppers; cook till wilted, about 5 minutes. Set aside.

In another skillet heat the peanut oil over medium-high heat. Season the shrimp with pepper, and dredge them in the flour, shaking off the excess. Pan sear the shrimp for 2 minutes on each side, and place the shrimp in the other skillet with the vegetables. Add the stock and the sherry and simmer for 15 minutes. Add the rest of the cold butter and the chives and mix until butter is melted.

Method for the Fried Grits

In a saucepan add the milk, butter and scallion and bring to a boil. Slowly stir in the grits with a whisk, taking care not to get any lumps. Turn heat to low, add salt to taste and stir constantly for the first 3 to 5 minutes. Cover and allow to simmer on low heat for 20 minutes. Discard the scallion after cooking.

Lightly oil a glass baking dish or pan and pour in the hot grits, taking care to smooth the top. Allow the grits to come to room temperature, cover and chill in the refrigerator for 1 hour.

In a skillet heat a cup of peanut oil. Cut the chilled grits into rounds with a teacup or a biscuit cutter, coat with beaten egg and dredge in the breadcrumbs. Fry on each side until golden. Remove to heated platter.

To serve, arrange fried grit cakes on a plate and spoon smothered shrimp over the top of the cakes.