Hot and Hot Fish Club’s Shrimp and Grits

Pin It

This week I am off to my very 1st blogger event and this will be in Birmingham, Alabama which is not far from Atlanta. I love going here and believe it or not they have some really great restaurants…they do!!! They have some great shops and lovely little quaint areas. So, my post this week will be on one place I love to dine at in Birmingham. It is an small upscale charming place called Hot Hot Fish Club…no it is not a fish camp. Oh stop it, really they have many nice places to eat here. I really like Highlands Bar and Grill. I will be trying a new place this weekend and I will tell you all about it “IF” it is good…if not zippo. Since I will be away, I will leave you with Hot and Hot’s shrimp and grits recipe, this is the best shrimp and grits I have ever had in any restaurant. When their cookbook came out I ordered it sight unseen. I have been back and dined here many times and each time I go I am so impressed with the food and the service. This last time a friend and I sat at the bar what fun, we watched them prepare our meal and even got to talk with them while they worked. We even got a few samples.

I had a hard time locating one of the ingredients in the recipe. After locating it and paying the big bucks for the item, I learned dry white wine would have been just as good or better. Live and learn? Right?

Grits

1 tablespoon butter
1 tablespoon chopped chives
1/2 teaspoon minced garlic
1 teaspoon chopped fresh thyme
1 1/2 cups heavy cream
3 cups chicken stock
1 cup stone ground grit ~ I prefer white
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Melt butter in a 4 quart sauce pot over a medium heat. Add the grits and chives, stirring constantly until lightly toasted and begins to smell toasted. Then add your garlic and thyme stirring constantly for 30 seconds, being careful not to burn the garlic. Add 2 cups of the chicken stock and the heavy cream and bring to a low simmer whisking constantly. Once the mixture comes to a simmer stir frequently for the next 15 minutes. When the grits began to look dry add the remaining 1/2 cup of chicken stock and continue to cooking the grits for an additional 20 minutes. Season the grits with salt and pepper remove from heat and serve right away. 

Shrimp and Sauce

1 lb of medium peeled shrimp and deveined
1 1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
2 sticks of butter
1/4 cups minced shallots
1 teaspoon chopped fresh thyme
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced onion
1/2 cup blond verjus ~ I would use dry white wine here
1 cup seeded and finely diced tomatoes
3 1/2 tablespoon fresh lemon juice
1 tablespoon chopped parsley
2 cups cooked grits ~ to follow
1/4 cup thinly sliced country ham
2 tablespoons chopped chives 

Melt the 1/2 stick of butter in a large saute pan over medium heat. Sear country ham on both sides remove and set aside, leaving butter and pan drippings in pan. Season shrimp with salt and paper and sear them in the pan on each side do not over cook remove and set aside. In same pan add the shallots and thyme to the same pan and saute for one minute, being careful not to let the shallots brown. Add the mirepoix {carrots ~ celery & onions } and continue to cook for 2 to 3 minutes, stirring frequently.

While this is cooking, dice the remaining 3/4 cup butter and set aside. Deglaze the pan with the wine and stir in the tomatoes. Cook for 3 to 4 minutes or until the tomatoes are cooked through and the liquid has reduced by half. Reduce the heat to low and stir in the lemon juice and shrimp. Add the diced butter a few pieces at the time, stirring until each portions is incorporated before more butter is added. Season with salt and pepper. Remove pan from the heat and stir in the parsley. 

Place 1/2 cup of grits on plate and spoon on shrimp and sauce mixture. Garnish each plate with cooked country ham and fresh chopped chives. Serve immediately. Enjoy!!  


This entry was posted in Cookbooks, Grits, Recipe Index, Seafood, Travels and tagged , , , , , , , , , , , , , . Bookmark the permalink.