Shrimp and Grits Martinis

Prepared by: Debbi Covington

This recipe is adapted from one of the most popular entrees on my wedding catering menu! Delicious and fun!

  • 8 cups water
  • 1 stick butterDebbi Headshot CMYK
  • 3 cups quick-cooking grits
  • 1 cup heavy whipping cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 pounds shrimp, peeled and deveined
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 (14-ounce) can chicken or vegetable broth
  • 1½ cups heavy whipping cream
  • 3 egg yolks, lightly beaten
  • ½ cup grated Parmesan cheese
  • 8 ounces diced ham or cooked bacon
  • ½ cup chopped Italian parsley
  • Chopped tomatoes, to garnish
  • Chopped fresh Italian parsley, to garnish

Boil 8 cups water in a heavy stock pot or Dutch oven. Add butter. Slowly stir in grits. Reduce heat to medium-low and cover pot. Cook for 5 minutes or until thickened, stirring occasionally. Stir in heavy cream; season with salt and pepper. Remove from heat, cover and set aside. Cook shrimp in a large pot of boiling water until just pink and cooked through. Remove from water and set aside. Melt butter in a large saucepan. Blend in flour with a whisk until smooth. Add the chicken broth and whipping cream. Cook over medium-high heat until mixture thickens and bubbles, stirring constantly. In a bowl, stir one cup of the sauce into the beaten egg yolks, mixing well. Pour egg-sauce mixture back into saucepan. Stir in Parmesan cheese. Stir in cooked shrimp and ham; heat until warmed through. Remove from heat and stir in parsley. To serve, place a serving of grits in a martini glass, top with shrimp sauce and garnish with chopped tomatoes and fresh Italian parsley. Serves 12 to 15.

Catering by Debbi Covington
78 Marsh Drive
Beaufort, SC  29907
843.525.0350
www.cateringbydebbicovington.com