The Chef: Sara Greer McAteer and her ‘Shrimp ’N Grits’ recipe

From Staff Reports

The Chefs column highlights our local culinary masters.

They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …  

Sara Greer McAteer

My name is Sara McAteer. If you are into the local music scene, you may know me by my maiden name, Sara Greer. But that’s not why we’re here today! We’re here to talk cooking – and more specifically, how to cook the best Shrimp ’N Grits you ever did have!

This is my own personal recipe that I have perfected over the last two years or so. When I first moved in with my now-husband, Stone, I made it a point to get better at cooking. Not because I believe in gender roles or any of that mess (laugh with me!), but because it had always been something I enjoyed but never really took the effort to get better at. It was through this that I realized what a big role food plays in my love language. Coming up with a recipe from scratch really is a lot like writing or producing a song; it is often the most intricate subtleties that make the biggest difference in the overall flavor. I suppose that it was upon this realization that I decided to start cooking for friends and family more often as well.  This particular dish is one that I have made on multiple occasions, and it’s a hit every time!

Stone and Sara

Shrimp ’N Grits

(Serves 6-8 People)

A few notes, before you start:

This recipe yielded around 6-8 generous servings. So get out your calculator and adjust if you need to, or invite some friends and family over to enjoy it with!

You will likely notice a lack of some specified measurements. This is intentional, and for two reasons; one being that I seldom measure out anything when I cook. I only do so when necessary. The other reason is to allow just enough room for the imagination, as well as for personal preference.

If you intend to follow this verbatim, I use Bob’s Red Mill Stone Ground Polenta. The ratio on the back of that bag is what I am using. However, I’m sure whatever grits you have on hand are fine, so long as they aren’t quick grits! Just make sure you double check the ratio on the back beforehand to make sure it evens out. Adjust if needed, keeping in mind to use chicken stock in place of water (though this will not affect the amount needed).

Don’t skip anything! Should go without saying, but each ingredient here plays its own important role in the overall flavor.

DAIRY FREE: I recommend subbing butter for around 1/2 cup of Earth Balance vegan butter (if you are making a large amount like I did, obviously adjust that if you’re making a smaller or even larger quantity). Add nutritional yeast to taste for a cheesy flavor.

YOU WILL NEED

• 7 cups chicken stock
• 2 1/3 cups stone ground grits
• 10-12 pieces thick cut hickory smoked bacon, chopped
• 2 lbs shrimp: tails off, deveined, and peeled (the biggest ones you can find!) They have the best flavor when you do this yourself, but if you don’t have time to do so then buying them already prepped is perfectly fine. If you buy frozen shrimp, make sure they are completely thawed beforehand!!
• 3 large bell peppers: 2 green, 1 red, chopped
• 1/2 vidalia onion or yellow onion, diced
• 6 large garlic cloves, minced
• 1 small bundle (4-7) green onions, chopped; separate whites from greens
• 1 small lime, quartered (don’t use a lemon! It won’t ruin it, but it certainly isn’t the same)
• 1 stick salted butter, chopped into smaller bits
• Half and half cream
• Shredded cheddar cheese (for the best melt, buy a block and grate it by hand)
• Shredded colby jack cheese (you can buy this pre-shredded and it makes no difference)
• Shredded Parmesan cheese (please get a small block and grate around half of it by hand. It just isn’t the same if you don’t)
• Old Bay Seasoning, sea salt, black pepper, rosemary, thyme. Fresh herbs are best for flavor, but dried herbs work too! If you are using dried herbs, the more the merrier. Either way, add to taste. I always use a generous amount of both, with slightly more thyme than rosemary. It is essential that you add them in before the grits start to cook for maximum flavor.

DIRECTIONS

Add the bacon to a large & deep cast iron skillet over medium heat. Add a small splash of water to prevent excess grease, then cook on high heat until bacon is brown and crispy. Once finished, turn off the heat and remove from eye. Set the bacon bits aside, wrapped in paper towels.

While the bacon is cooking, combine your grits and chicken stock in a medium-sized pot before turning on the heat. Over medium-low heat add salt, black pepper, and herbs to taste. Cook over medium-heat, whisking frequently.

Return skillet to eye over medium-low heat. To the remaining bacon grease, first add the vidalia onion. Mix it in with the grease really well. Once fragrant (a couple minutes), add the peppers. Stir again, and season with salt and black pepper to taste. Add another small splash of water and cover for 2-3 minutes; then, add in the garlic and green onion whites. Squeeze 1/4 of the lime over top, stir, then let it continue to cook uncovered for a few more minutes.

At this point, your grits should be starting to thicken. Once you notice this, add in all of the butter. Whisk until melted, then add a splash of half and half cream. Probably around a couple tablespoons. Whisk until combined. Reduce heat to medium-low.

Give the veggies another good stir before adding in the shrimp. Dump them on top of the veggies, and season GENEROUSLY with Old Bay. If you ain’t sneezin’ it ain’t seasoned! Cover for about 5 minutes or until the shrimp has just turned pink. Stir well, add a little more Old Bay and squeeze the other 3 lime pieces over top, mix once more, then remove from heat and cover.

Once the grits are just shy of being done, add all of your cheeses in one at a time. If you add them all at once, it will become quite difficult to stir. Stir after you add each one to maintain a smooth consistency. I like to add slightly less parmesan than the other two because we will sprinkle more on top when we plate it.

Use a ladle to serve to minimize mess! First add your grits, then shrimp/veggie mixture, then bacon bits. Top with a sprinkle of that same parmesan and the greens from the green onions.

And most importantly… indulge and enjoy!