Shrimp and Grits Style Risotto
I went to Charleston a few years ago with my cousin Toni, to write a piece about the restaurants down there. At almost every restaurant we visited, it seemed, Toni ordered the Shrimp and Grits and declared them the best Shrimp and Grits she'd ever had. And we did have some really great versions. Rather than gloppy and too rich and downright soul-annihilating, like a lot of Yankee takes on the dish I've had, these were comforting with distinctive personalities from restaurant to restaurant.I decided to try to capture those flavors in a risotto. And my soul is still intact
Ingreadient
- 16 large shrimp, about 3/4 pound, peeled and deveined
- 2 lemons, juiced, several slices of peel reserved
- 3 sprigs fresh thyme
- 6 tablespoons olive oil, divided
- 1/2 teaspoon crushed red pepper flakes
- 4 strips thick cut bacon, chopped
- 2 cloves garlic, finely chopped
- 1 cup chopped flat-leaf parsley leaves
- 1 cup dry white wine
- 1 small onion, finely chopped, about 1 cup
- 1 1/2 cups chopped plum tomato, about 3 medium
- 2 cups fish stock
- 1/2 cup half and half, warmed
- 1 1/2 cups sliced mushrooms
- 1 cup long grain arborio superfino
- dash or more of tabasco, more at table
- 4 scallions, sliced with some green tops
Direction
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