Revisiting recipe for shrimp and grits

Published: October 16, 2012

Dajio’s Shrimp and Grits As described, this makes a soupy version of shrimp and grits. If you don’t like that, use a slotted spoon to place shrimp on top of grits or cut the the broth in half. Adapted from a recipe submitted by Chef Doug Eifert of Dajio’s in Ocracoke. 1 package sliced bacon 2 diced yellow onions 1 diced red pepper 1 diced yellow pepper 1 head garlic, minced 1 bunch green onions, white and tender green parts only, sliced 1/2 cup flour 4 cups chicken broth Salt and pepper, to taste 2 pounds shrimp, peeled and deveined Tabasco sauce, to taste Juice of one lemon Cheese grits (recipe below) CHOP bacon and fry it in a saucepan over medium heat. Add yellow onion, peppers and garlic and cook until translucent. Add green onion and cook for 1 minute more. ADD flour and stir until the flour is lightly browned. Do not let it burn. Add chicken broth, stirring with a whisk to combine thoroughly. Bring to a boil and simmer. SEASON shrimp with Tabasco and lemon juice. Cook for 3 to 5 minutes in the sauce until opaque. Use a slotted spoon for serving if you want more shrimp and vegetables and less broth on top of cheese grits. Serve immediately. Yield: 8-10 servings

Cheese Grits The chef uses clarified butter, but you can substitute regular butter. From Chef Doug Eifert of Dajio’s in Ocracoke 8 cups chicken stock 2 cups quick-cooking grits 1 pound shredded Manchego cheese Salt and pepper to taste 1 stick butter BRING stock to a boil and slowly stir in grits. Reduce heat and cover. Cook for 6 minutes, stirring continuously. When done, stir in cheese and mix well. Season to taste with salt and pepper. Stir in butter. Yield: 8-10 servings

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By Andrea Weigl - staff columnist — aweigl@newsobserver.com

Earlier this month, I wrote a column about a shrimp and grits dish that I loved while vacationing in Ocracoke. I had so many questions about the recipe that it taught me a lesson. I should never put a chef’s recipe in the newspaper without testing it at home.

And so, I’ve tweaked the recipe from Chef Doug Eifert of Dajio to make it work for home cooks. Thanks to all the readers whose questions made me take another look.

Andrea Weigl

For a printable copy of the recipes, click the links:

Dajio’s Shrimp and Grits

Cheese Grits

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