Italian-Style Shrimp and Grits – Garden & Gun
A Lowcountry chef translates shrimp and grits
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Plate
- Paper towel
Ingredients
- 1 pint (about 2 cups) cherry tomatoes
- 4 tbsp. olive oil, divided
- 1 lb. 'Nduja or spicy fresh sausage, such as chorizo or andouille
- 1 cup red onion, sliced into petals
- 2 cups white wine
- Black pepper, to taste
- 4 cups packed baby spinach
- 1 lb. fresh wild Atlantic shrimp, peeled and deveined
- 6 oz. butter, chilled and diced
- Salt, to taste
- 8 fried polenta cakes (recipe below)
- 3 cups water
- 1 1/2 tsp. kosher salt
- 3/4 cup polenta (or grits)
- Canola oil, for frying
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