If you have not heard Nathaniel Rateliff and the Night Sweats, press play this instant. Also, if you have never had Shrimp and Grits, then head to your nearest grocery store and buy the ingredients!
Now I know a band that just released their first album less than a year ago cannot technically be considered classic but Nathaniel Rateliff and the Night Sweats feel like their first album is a classic. The music has that down home feel with just the right mix of folk and Americana. I love how their music improves my mood and elevates what is happening in the kitchen. I saw them live in December and it was my favorite concert of the year. Every time I play their album, I feel like I’m right back there, dancing up a storm.
Shrimp and Grits is definitely a classic and makes an excellent, easy dinner that feels more complex than it is. More often than not, many of these ingredients are in already in my pantry and freezer. I went to college in North Carolina and Shrimp and Grits was not a stranger to those parts. My dorm cafeteria served it. Enjoy these two classics, then head to your porch to sit in your rocking chair after dinner.
Vinyl: Nathaniel Rateliff and the Night Sweats
Shrimp and Grits
Prep Time – 20 minutes
Cook Time – 30 minutes
Total Time – 50 minutes
Serves approx. 4
Ingredients
o 2 cups of chicken broth
o 1 cup of skim milk
o ¾ cup of grits (not instant)
o 1 tbsp of butter
o 1 tbsp of bacon fat or olive oil
o 3 strips of raw bacon, sliced ½ inch pieces
o 1 shallot, diced
o ½ green pepper, seeded and diced
o 3 cloves of garlic, diced
o ½ teaspoon smoked paprika
o ½ teaspoon cayenne pepper
o 1 can of corn, drained
o 1 package of raw, deveined shrimp, peeled, tails left on
o Salt, to taste
o Black pepper, to taste
Instruction:
1. Add broth and milk to a saucepan and bring to a boil. Stir in the grits and reduce heat so the liquid is just simmering. Whisking frequently, simmer for 25 minutes until the grits are tender. Once done, add in ¼ cup of the canned corn, butter and salt and pepper.
2. Once the grits have been simmering for 5 minutes, add the bacon to a frying pan and cook until just crispy. Remove the bacon and leave the rendered fat in the pan, adding the additional bacon fat or oil if needed. Place the diced shallot and pepper in the pan. Cook until the onions and peppers are lightly browned.
Add the garlic and spices, cooking until just fragrant, about 30 seconds. Add ½ cup of the canned corn and sear until the corn starts to brown and pop, about 5 minutes.
3. Add the shrimp to the pan and mix well. Cook for another 4 minutes until the shrimp are pink and cooked through. Remove from heat, add cooked bacon and season with salt and pepper.
4. Spoon grits into a bowl, top with the shrimp and corn mixture. Sprinkled diced chives on top and serve.
Notes:
This dish definitely has heat! If you are worried it may be too much, eliminate the cayenne or reduce it by half. Remember the creamy grits will help cool your mouth down.
Shrimp and grits are typically a Southern breakfast or brunch dish but this make an excellent dinner with some roasted kalettes or Brussels sprouts. I served mine with kalettes roasted at 475 for 7-10 minutes and a finger of whiskey to drink.