Shrimp with Parmigiano-Reggiano Grits and Tomatoes

Name: Shrimp with Parmigiano-Reggiano Grits and Tomatoes
Yield: serves 4 to 6
Ingredients: 3 cups water; 3 cups milk; 1 tablespoon unsalted butter; Coarse salt and freshly ground black pepper; 1 1/2 cups coarse-ground grits; 2 tablespoons canola oil, plus more if needed; 1 onion, preferably Vidalia, coarsely chopped; 3 cloves garlic, finely chopped; 1/4 cup dry white wine; 4 bay leaves, preferably fresh; 1 (28-ounce) can whole tomatoes, coarsely chopped, with juice; Pinch of cayenne pepper; 1/4 cup loosely packed mixed fresh herbs (such as parsley, oregano, and thyme), coarsely chopped; 24 large shrimp (21/25 count), peeled and deveined; 1/4 cup heavy cream (optional); 2 tablespoons grated Parmigiano-Reggiano cheese, plus shaved cheese, for garnish

December 9, 2011

This is one of those dishes that is just perfect for breakfast, Sunday dinner, or a weeknight supper. I usually peel and devein the shrimp, but leave on the tails. My dear friend Gena Berry grew up on St. Simons Island, Georgia, in the heart of the fishing and shrimping community. One day, we were in the kitchen getting ready for a party. She jumped in, helpful as always, and offered to peel the shrimp. When she saw my technique of leaving the tails on, she raised her eyebrows perilously high (as only Gena can do), and informed me that coast folks don’t peel shrimp like that. I still think it looks better. I use wild American shrimp, not pond-raised imports, because I am supporting those very shrimpers Gena grew up with. Save the shrimp shells to make shrimp stock (recipe on page 132).

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