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Wild Texas Shrimp and Grits

Wild Texas Shrimp and Grits

Recipe Courtesy of Randy Evans,
Chef and co-owner of Haven restaurant

Serves 6

Ingredients

  • 2 Tbsp Vegetable oil
  • 1/2 cup Small diced slab bacon
  • 1/4 cup Small diced 1015 Sweet Texas onions
  • 1 cup Sliced mushrooms
  • 30 Texas shrimp (9-12 count with heads on), peel and de-vein
  • 2 Tbsp White wine
  • 1 Recipe worcestershire sauce
  • 1 Recipe cheese grits
  • 1/4 cup Bias-cut green onions
  • Kosher salt to taste
  • Black pepper to taste
Worcestershire Sauce
  • 1 Tbsp Olive oil
  • 2 1/4 cups Chopped onion
  • 1 Jalapeño peppers, seeded and chopped
  • 2 1/2 Tbsp Minced garlic
  • 4 cups White vinegar
  • 2 cups Water
  • 2 cups Dark corn syrup
  • 1 cup Molasses
  • 2/3 cup Prepared horseradish
  • 1 Lemon, peeled and diced
  • 2 1/2 Tbsp Minced anchovies
  • 1 dozen Whole cloves
  • 1 Tbsp Salt
  • 1/4 tsp Ground black pepper
  • 1/4 cup Unsalted butter, divided
Cheese Grits
  • 3 cups Cooked Homestead Gristmill stone-ground grits
  • 1/3 cup Whole milk
  • 1/3 cup Brazos Valley cheese
  • Salt and white pepper to taste

Directions

For the grits

Warm grits and milk in a medium saucepan over medium heat; stir to blend. Fold in cheese and season with salt and pepper.

For the sauce

Heat oil in a large saucepan over medium-high heat; sweat onion, jalapeño and garlic until tender. Add vinegar, water, corn syrup, molasses, horseradish, lemon, anchovies, cloves, salt and pepper; bring to a boil. Cook uncovered at a rapid simmer over medium to medium-low heat until mixture is thick enough to coat the back of a spoon. Strain sauce through a fine mesh strainer into a small saucepan. Cook over low heat to reduce volume of sauce by half, until it reaches a syrupy glaze consistency. It should reduce down to 2 cups. Store the sauce in a covered container in refrigerator up to 4 weeks.

To serve, warm homemade worcestershire glaze until hot. For each 1 cup glaze, swirl in 2 tablespoons butter to finish.

For the shrimp

Heat a sauté pan over medium-high heat; add oil, bacon and mushrooms, cook until tender and reserve. Add the shrimp, being careful not to loosen the heads or tails, season with salt and pepper. Once the shrimp are almost cooked, but still slightly gray in the center, deglaze pan with wine. Allow shrimp to cook through; remove from the heat and add sauce to coat shrimp.

To plate

Place grits in center of plate. Spoon the sausage and vegetables over grits. Surround with a pool of sauce and arrange shrimp over the grits. Sprinkle with green onions.

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