Grilled Shrimp and Grits

Artisan Restaurant is a new highlight in the Paso Robles culinary scene, and chef Chris Kobayashi provided this delicious recipe to pair with the Tablas Creek 2005 Counoise.

Serves: 4

Ingredients

  • 1 cup white grits
  • 2 ½ cups white, plus more as needed
  • 2 cups milk
  • 1 ¼ tsps kosher salt
  • 4 tbsps (1/2 stick) unsalted butter, room temperature
  • ⅓ cup shredded medium-sharp cheddar cheese
  • ⅓ cup shredded smoked gouda cheese
  • ⅓ cup grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste
  • Additional salt, to taste
  • 1 tsp Tabasco (optional)
  • 8 slices center cut bacon, cut in half in pieces
  • 2 lbs. jumbo shrimp, peeled and deveined
  • extra virgin olive oil
  • 1 lb. white mushrooms, sliced
  • 1 bunch green onions (white and some of the green), chopped
  • 1 cloves garlic, grated
  • ½ lemon, juiced
  • 9 red grape tomatoes, halved
  • 1 tbsp chopped fresh parsley

Directions

  • In a saucier or Dutch oven over medium heat, combine the grits, water, milk, salt and 2 Tbsp. butter and bring to a boil.
  • Reduce heat to low, cover and simmer, stirring occasionally, until tender, 45-60 minutes. If grits become too thick, add more water.
  • Remove from heat and stir in remaining 2 Tbsp. butter, cheddar, smoked gouda and Parmigiano-Reggiano cheeses, pepper and tabasco. Reserve and keep warm.
  • For the shrimp, cook the bacon in a large sauté pan until crisp. Set bacon aside and drain excess grease from pan.
  • Add 1-2 Tbs. olive oil to the pan. Sauté the sliced mushrooms over medium heat until caramelized, about 10 minutes.
  • Add half the onions and continue to sauté for 2-3 more minutes.
  • Remove from heat and stir in grated garlic, lemon juice, halved red grape tomatoes and cooked bacon. Cover and set aside while you grill the shrimp.
  • Build a charcoal fire or preheat a gas grill to medium. Toss shrimp with more oil and season with salt. Place shrimp on cooking grate over direct medium heat, cover and grill 2-3 minutes on each side or until shrimp are pink and slightly curled (smaller shrimp take less time).
  • Remove shrimp from grill to a clean platter and add them to the bacon-mushroom mixture. Stir and reheat on medium low heat until very hot, about 5 minutes. Stir the grits if necessary.
  • Divide grits equally among four plates, top with equal portions of grilled shrimp, and sprinkle with chopped fresh parsley and remaining green onions. Let rest for a few minutes and then serve.

Pairs With: Counoise