One of my favorite challenges in the kitchen is to put a creative twist on a traditional recipe. A new approach to an old favorite. This Italian spin on a southern classic is an idea that I can’t take credit for but one that I am thrilled to share with you!
My Bruschetta Parmesan Shrimp and Grits is inspired by an annual trip to the North Carolina Outer Banks. As small business owners, we don’t often get to take vacations, but we’ve recently begun spending a few days each September in South Nags Head, North Carolina with family friends. It’s a wonderful chance for us to reset before the busy holiday season and we have fallen in love with Tale of the Whale, a waterfront restaurant that has been family owned and operated for over 40 years! It was here that we first discovered “Fish and Grits,” an entrée featuring blackened fish served over cheesy grits and topped with tomato basil bruschetta. While the restaurant serves theirs with a decadent andouille sausage cream sauce, I have lightened up and simplified my version while preserving the vibrant spirit of the original dish.
If you haven’t visited the Outer Banks in the early fall, I encourage you to go! Humidity is low and crowds are small. Be sure to stop into Tale of the Whale to catch the sunset, enjoy a spectacular meal and support a North Carolina small business. Chances are, the owner, Carole Bibey, will be the one to walk to you to your table!
This month’s short cut to save time in the kitchen, is quick cooking grits. You are, of course, welcome to use old fashioned grits if you prefer, but the quick cook variety and just too easy! The parmesan cheese expands on the traditional flavor profile of a classic bruschetta, but if you’re not a huge parm fan, you are welcome to use whatever cheese you enjoy most. I often do a blend of parmesan with mozzarella or cheddar cheese.
This dish will need your guidance! My recipe is merely a blueprint for you to build upon. Start with my base and layer in flavors as you see fit. I’ve included notes about additions and substitutions but the most important thing to remember is to taste as you go!
BRUSCHETTA PARMESAN SHRIMP AND GRITS
By: Christy Bray Graves
INGREDIENTS
(serves six)
For the Grits
- 1 cup quick cooking grits
- 2 cups water
- 2 cups chicken broth
- 3 TBSP butter
- 1 cup grated parmesan cheese, such as Pecorino Romano*
- 1/4 tsp salt**
For the Bruschetta
- 10 Roma tomatoes, diced
- 10 fresh basil leaves, minced
- 1-2 garlic cloves, minced (optional, to taste)***
- 1 tsp olive oil
- 2-3 tsp vinegar (balsamic, red wine or white balsamic)
- 1/8 tsp salt
- 1/8 tsp black pepper
For the Shrimp
- 2 lbs. shrimp (fresh or frozen, thawed)
- 1 tsp olive oil
- 2 tsp dried oregano
- Blackening spice (optional, to taste)
To Garnish
- Cooked pancetta, crumbled
- Fresh basil chiffonade (basil cut into ribbons)
- Grated parmesan cheese
- Freshly cracked black pepper
INSTRUCTIONS
- Prepare the quick cooking grits according to the package directions, using the water and chicken broth, rather than water only. In the last minute of cooking, stir in the butter and parmesan cheese. Taste the grits before adding any salt! The parmesan cheese can be salty, so add salt only if necessary. Add additional butter or cheese if you’d like a richer flavor.
- In a small mixing bowl, stir together the tomatoes, basil, olive oil, vinegar, salt, pepper and garlic, if using. Taste as you go! Add in more vinegar, salt or pepper if you’d like.
- Shrimp can either be grilled or sautéed in a pan. To grill, soak wooden skewers in water for ten minutes. Thread shrimp onto the damp skewers, brush with olive oil then sprinkle with the dried oregano and blackening seasoning if using. Place the skewers on a grill and cook over medium-high heat for 2-3 minutes on each side, until pink, but not over cooked. To sauté, heat 1 TBSP of olive oil or butter on medium-high heat. Add the shrimp, dried oregano and blackening seasoning if using, and cook for 3-5 minutes until pink, but not over cooked.
- Serve grits topped with bruschetta mix and shrimp. Garnish with cooked pancetta, basil ribbons and/or extra cheese.
NOTES
*If you are not a huge fan of parmesan cheese, substitute ½ cup of the cheese with your desired variety. We like to combine cheddar or mozzarella with the Pecorino Romano.
**Do not add salt until you’ve tasted the grits after cooking! Both the cheese and the butter you’re using may contain salt, so be sure you check the flavor before adding additional salt. If you’re planning to garnish with pancetta, keep its high sodium level in mind as well.
***Begin with less garlic than you think you’ll want then add more if needed. Raw garlic is very potent and a little goes a long way!
As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!
My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook and on Instagram by tagging @christybgraves and @wchlchapelboro.
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