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Ingredients
Grits
- 2 cups fennel potlikker for the grits, plus extra to loosen; see linked base recipe
2 cups cold water- 1 cup yellow grits stone-ground or regular, rinsed and drained
1 bay leaf
2 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
1 tsp black pepper freshly ground
Shrimp and sauce
1 lb large shrimp peeled and deveined, tails left on if desired- 1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
- 1 tsp black pepper freshly ground
3 tbsp olive oil- 1 cup fennel stems finely chopped
2 cloves garlic thinly sliced
1 tsp crushed red pepper flakes- 2 plum tomatoes cored and finely chopped
- ½ cup fennel potlikker for the sauce
To finish
- 3 tbsp fennel fronds coarsely chopped
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Prepare the fennel potlikker using the linked base recipe. Combine the grits broth and cold water in a saucepan, then whisk in the grits. Bring to a boil over medium heat, lower to medium-low and add the bay leaf and grits salt.
- Cook, whisking often, until thick and creamy: about 40–45 minutes for stone-ground grits or 20–25 minutes for regular grits. Stir in the grits pepper, taste for salt and remove the bay leaf. Keep warm over very low heat, whisking occasionally.
- Season the shrimp with their measured salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the shrimp in batches for about 2 minutes per side, until turning opaque, then move to a plate; they will return to the sauce.
- Lower the skillet heat to medium. Stir the chopped fennel stems in the pan for about 5 minutes, until softened and starting to brown. Add the garlic and pepper flakes and stir for 1 minute. Add the tomatoes and sauce broth and simmer about 5 minutes, until the tomatoes begin to break down.
- Return the shrimp and cook for about 1 minute more, or until firm, pearly and opaque throughout; most seafood should reach 145°F. Taste the sauce and adjust the seasoning.
- Loosen the grits with extra broth or water if needed. Spoon into bowls, add the shrimp and sauce and finish with fennel fronds.
Notes
The broth is part of both the grits and sauce. Keep their separate measures ready before starting.
Grits thicken as they stand. Whisk in a little extra hot broth or water before serving if necessary.
Base recipe: Fennel Potlikker
