Papa Ed’s Shrimp and Grits
This recipe for shrimp and grits is Marcus Samuelsson’s homage to his executive chef at Red Rooster in Harlem, Ed Brumfield. Adapted from Samuelsson’s The Rise: Black Cooks and the Soul of American Food, the result is hands-down the best shrimp and grits we’ve ever had the pleasure to devour.
[Read our review of The Rise.]
It includes okra, diced small, in a tomatoey sauce that’s a delicious counterpoint to rich, cheesy, creamy stone-ground grits. We used fresh okra, as the recipe specifies, but we suspect frozen okra would work fine if you want to make this when okra is out of season, or if you can’t find fresh. (I like to buy an extra pound of beautiful okra during the season, which I trim and freeze in a zipper bag, just to have for such moments. It freezes beautifully.) Just let it thaw before you dice it.
Samuelsson’s recipe calls for making the grits first, then the sauce and shrimp. We have flipped the order, so the two can be finished around the same time. Make the sauce, which simmers for 20 to 25 minutes, and while it is simmering, start the grits. Add the shrimp to the sauce once the grits are done or nearly done.
Ingredients
3 tablespoons vegetable oil
1/4 cup small-diced celery
1/4 cup small-diced red onion
1/4 cup small-diced red bell pepper
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces ground chorizo
1 (14-ounce) can crushed tomatoes
8 ounces small-diced fresh okra
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
2 cups fish stock or shrimp stock
2 tablespoons apple cider vinegar
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1 cup stone-ground grits
4 ounces white cheddar cheese, shredded
12 to 24 large shrimp (depending on their size), tail on, peeled and deveined; about 1.25 pounds in the shell
Instructions
1. Make the sauce: Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. When the oil shimmers, add the celery, onion, red bell pepper, garlic, salt and pepper and cook, stirring frequently, until the onions are translucent, 4 or 5 minutes, stirring frequently. Add the chorizo and cook for 4 to 5 minutes, breaking it up with a wooden spoon as it cooks. Add the tomatoes, okra, paprika and cayenne and continue cooking for 4 to 5 minutes, stirring frequently.
2. Add the stock and vinegar and bring to a simmer over high heat. Decrease the heat to low, cover, and cook, stirring occasionally, for 20 to 25 minutes, until the vegetables are tender and the mixture has thickened slightly.
3. While the sauce is simmering, make the grits. Combine the cream and butter with 2 cups water in a medium saucepan set over medium-high heat. Once the liquid comes to a simmer, whisk in the grits. Decrease the heat to low and cook, stirring frequently, until the grits are tender and creamy, 20 to 25 minutes. Remove from the heat and stir in the cheese. Taste and adjust seasoning, adding salt if needed.
4. Reheat the sauce briefly, if necessary, to a quick simmer, add the shrimp and stir to combine. Cook until the shrimp are cooked through, about 4 to 5 minutes. Serve the shrimp and their sauce over the warm grits.
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Papa Ed's Shrimp and Grits
Ingredients
- 3 tablespoons vegetable oil
- 1/4 cup small-diced celery
- 1/4 cup small-diced red onion
- 1/4 cup small-diced red bell pepper
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces ground chorizo
- 1 (14-ounce) can crushed tomatoes
- 8 ounces small-diced fresh okra
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 cups fish stock or shrimp stock
- 2 tablespoons apple cider vinegar
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup stone-ground grits
- 4 ounces white cheddar cheese, shredded
- 12 to 24 large shrimp (depending on their size), tail on, peeled and deveined; about 1.25 pounds in the shell
Instructions
- Make the sauce: Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. When the oil shimmers, add the celery, onion, red bell pepper, garlic, salt and pepper and cook, stirring frequently, until the onions are translucent, 4 or 5 minutes, stirring frequently. Add the chorizo and cook for 4 to 5 minutes, breaking it up with a wooden spoon as it cooks. Add the tomatoes, okra, paprika and cayenne and continue cooking for 4 to 5 minutes, stirring frequently.
- Add the stock and vinegar and bring to a simmer over high heat. Decrease the heat to low, cover, and cook, stirring occasionally, for 20 to 25 minutes, until the vegetables are tender and the mixture has thickened slightly.
- While the sauce is simmering, make the grits. Combine the cream and butter with 2 cups water in a medium saucepan set over medium-high heat. Once the liquid comes to a simmer, whisk in the grits. Decrease the heat to low and cook, stirring frequently, until the grits are tender and creamy, 20 to 25 minutes. Remove from the heat and stir in the cheese. Taste and adjust seasoning, adding salt if needed.
- Reheat the sauce briefly, if necessary, to a quick simmer, add the shrimp and stir to combine. Cook until the shrimp are cooked through, about 4 to 5 minutes. Serve the shrimp and their sauce over the warm grits.
