Watch as Chef Tiffany Derry shows the Worst Cooks in America chefs how to make her Shrimp and Jalapeno Cheddar Grits recipe. The grits are cheesy and creamy and pair beautifully with the shrimp stock that gives a subdued shrimp flavour.
Related: Tiffany Derry Explains the Difference Between Grits and Polenta
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ingredients
directions
Peel and devein the shrimp but leave the tail on. Reserve the shrimp shells.
Add the shrimp shells into a saucepan with 1 tablespoon of the tomato paste and 2 cups of the water. Bring to a boil, then reduce to a simmer and cook over medium-low heat for 20 minutes. Strain the stock and set aside.
For the grits, heat 1 tablespoon of the vegetable oil in a large saucepan over medium-high heat. Add half of the garlic and saute until fragrant, for 1 minute, being careful not to burn the garlic. Add the jalapeno and saute for 1 to 2 minutes, then add the remaining 6 cups water. Bring to a boil, then gradually stir in the grits. Reduce the heat to low and cook, stirring occasionally, until the grits are cooked and have thickened, 8 to 10 minutes. Fold in the butter and Cheddar cheeses. Season to taste with salt and black pepper.
For the gravy, preheat a large skillet with 1 tablespoon of the vegetable oil over medium-high heat. Season the shrimp with half of a teaspoon of the Creole seasoning and salt and pepper to taste. Add the shrimp to the skillet and saute until the shrimp are cooked through, 2 minutes per side. Remove from the pan and set aside. Add the remaining 1 tablespoon vegetable oil and the bacon into the pan and saute until lightly browned, about 3 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and set aside.
Add the celery, bell pepper and onion to the leftover bacon fat and sauté until translucent, about 3 minutes. Add in the remaining garlic and saute for another minute. Then add the remaining 1 tablespoon tomato paste and cook for another minute. Deglaze the pan with the white wine, then add the reserved shrimp stock, crushed tomatoes, Worcestershire, the remaining 2 tablespoons Creole seasoning, garlic powder, paprika and bay leaf.
Bring to a boil, then reduce to a simmer and cook until the sauce thickens to a nappe consistency (it should coat the back of a spoon), about 10 minutes. Whisk in the butter and season to taste with salt and pepper. Discard the bay leaf. Stir in the cooked shrimp, lemon juice, basil, dill, parsley and green onions.
To serve, add a ladleful of the jalapeno Cheddar grits into a bowl. Top with some of the shrimp gravy. Garnish with the crispy bacon lardons and basil, dill, parsley, green onions and the tarragon.