Shrimp Hot Chicken-Style with Grits Croutons

Name: Shrimp Hot Chicken-Style with Grits Croutons
Yield: 4 servings
Ingredients: 1 Tbsp. plus 1 tsp. kosher salt; 2 cups uncooked stone-ground grits; 4 oz. aged cheddar, shredded (about 1 cup); ½ cup heavy cream; 3 Tbsp. unsalted butter; 1½ tsp. coarsely ground black pepper, divided; ¼ cup blended olive oil; 1 cup plain yellow cornmeal; 1 tsp. granulated onion; 2 Tbsp. plus 4 tsp. blended olive oil; 1 small onion, finely chopped (about 1 cup); ¼ cup dry white wine; 2 cups heavy cream; ¼ cup hot sauce, such as Tabasco; 1 Tbsp. cayenne pepper; 2 tsp. finely grated lemon zest; 1 tsp. kosher salt; 1 tsp. chili powder; 1 tsp. granulated garlic; 1 tsp. paprika; ½ tsp. coarsely ground black pepper; ¼ tsp. fennel seeds; 20 unpeeled colossal raw shrimp (about 1½ lb.), deveined; ¼ cup chopped parsley; 2 Tbsp. salted butter

By Todd Richards

May 22, 2018

Shrimp hot chicken-style with grits croutonsPhoto by Greg DuPree, Food Styling by Margaret Monroe Dickey, Prop Styling by Mindi Shapiro

Todd Richards, who developed this recipe for his new cookbook Soul, says, “One thing that I really wanted to do was progress the idea of shrimp and grits, but still make it familiar enough where a person could see the origin of the dish. In food culture right now, everyone is looking for spice and flavors. This really speaks to both. It’s an interesting combination using a classic Southern dish of shrimp and grits and pairing it with hot chicken.” Read an interview with Richards about the recipe and more, here.

Recipe notes