Shrimp and Grits served at Maxie's establishment.

Maxie's Tasty Shrimp and Grits Reboot

Shrimp and Grits served at Maxie's establishment.

Looking to spice up your dinner game? This scrumptious shrimp and grits recipe from Maxie's Supper Club in Ithaca, New York, will knock your socks off, with a spicy ham-infused sauce and creamy grits topped with delicious chunks of andouille sausage.

Feeling daring? Why not try making your own homemade adobo sauce?

• Serves: 4 hungry souls
• Difficulty: A breeze!
• Total Time: 1 hr 40 mins

The Ingredients List (26)

Saucein' up:

• 2 teaspoons of oil from the garden
• 3 oz cured ham, diced small (or pancetta)
• 1/4 small red onion, finely chopped
• 1 tbsp tomato paste
• 2 cloves of garlic, minced fine
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 2 tbsp all-purpose flour
• 3 tbsp dry white wine
• 3/4 cup clam juice
• 1/2 chicken bouillon cube, smashed
• 1/2 chipotle in adobo sauce, finely chopped
• 1/3 cup heavy cream

Creamy Grits:

• 1 1/2 cups H2O
• 3/4 cup whole milk, plus more if needed
• 1/4 cup heavy cream
• 3 tbsp unsalted butter
• 1/2 tsp kosher salt, adjustable
• 1/4 tsp freshly ground white pepper, adjustable
• 3/4 cup yellow grits (not instant)

To Finish:

• 1 tbsp oil from the garden
• 1 (3-ounce) andouille sausage, medley-diced
• 1 pound medium shrimp, shelled and deveined
• 1 tbsp finely chopped fresh chives

Instructions

Sauce Time:

1. Pour the oil and ham (or pancetta) into a medium skillet and cook over medium heat, stirrin' occasionally until the fats have escaped and the meat gets crispy, around 5 to 7 minutes. Add the onions and cook till they soften, about 4 minutes.
2. Chuck in the tomato paste, garlic, curry, cumin, cayenne, and paprika, stir till evenly mixed. Scatter the flour over and cook, stirring continual, until the mixture darkens and a coating forms at the bottom of the pan, about 1 to 2 minutes.
3. Pour the wine in and cook, stirrin' occasionally, until near evaporated, about 30 seconds. Chuck in the clam juice, bouillon cube, and chipotle and whisk while scrappin' up any brown bits from the bottom. Add the cream, whisk to combine, and cook until simmerin', about 2 minutes. Switch off the heat and let's set it aside.

Grits Time:

1. In a medium saucepan, mix the water, measured milk, cream, butter, and measured salt and pepper over medium heat and bring to a simmer.
2. Stir in the grits and bring to a simmer again. Cook, without stirrin', until the grits bob to the surface, about 1 to 2 minutes. Cover it with a lid, remove it from the heat, and let it sit until all the moisture has been absorbed, at least 10 minutes. Whisk till smooth, taste, and add more salt and white pepper if needed. Whisk in additional milk as needed to reach the desired consistency. Set it aside.

To the Finish:

1. Fire up the oil in a large skillet over medium heat for about 3 minutes until shimmerin'. Toss the sausage into the pan and cook, stirrin' occasionally, till browned on every side, about 4 minutes. Utilize a slotted spoon to transfer the sausage to a little bowl, set aside.
2. Pop the shrimp into the pan in a single layer and cook, flippin' once, until they're only pink on both sides, about 1 to 2 minutes (the shrimp will not be fully cooked). Pour the reserved tasso sauce into the pan, stir it all together, and lower the heat to low. Cook, stirrin' occasionally, until the sauce is bubblin' and the shrimp are fully cooked, around 1 to 2 minutes. If the sauce is too thick, stir in a little water until it reaches the desired consistency.
3. To serve, dish out the reserved grits among 4 bowls, top with the shrimp, sauce, and garnish with the reserved sausage and chives.

The History Behind Shrimp and Grits

Hailing from the Southern United States, particularly the Lowcountry region around Charleston, South Carolina, shrimp and grits is a classic dish that has its roots in traditional Gullah cuisine, which marries African, European, and Native American flavors. Initially, it was a simple meal featuring shrimp cooked in a tasty broth served over grits, typically enjoyed for breakfast. Over time, it evolved to incorporate various spices and sauces, ultimately becoming a fundamental component of Southern cuisine.

This recipe draws inspiration from Maxie's style, known for its rich and spicy ham-loaded sauce served over yellow grits. Here's a recipe inspired by Maxie's flair:

Ingredients:

• For the Grits:
• 1 cup yellow stone-ground grits
• 4 cups water
• 2 tbsp butter
• 1 tsp salt
• For the Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1 tsp dried thyme
• 1 tsp Cajun seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• For the Tasso Sauce:
• 1/4 cup diced tasso (or smoked sausage)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp Cajun seasoning
• 1/4 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Prepare the Grits:
2. In a medium saucepan, bring water to a boil. Gradually whisk in grits and reduce heat to low. Cook, covered, until thick and creamy, about 20-25 minutes. Stir in butter and salt.
3. Cook the Shrimp:
4. In a bowl, mix thyme, Cajun seasoning, paprika, garlic powder, salt, and pepper. Toss 'em with shrimp until coated.
5. Make the Tasso Sauce:
6. In a large skillet, cook tasso over medium heat until browned, about 3 minutes. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
7. Pour in chicken broth, scraping up any brown bits from the bottom of the pan. Add Cajun seasoning and stir. Reduce liquid by half.
8. Stir in heavy cream and butter until well combined.
9. Combine Shrimp and Tasso Sauce:
10. Add coated shrimp to the skillet with the tasso sauce. Cook until shrimp are pink, about 3-4 minutes per side.
11. Serve:
12. Divide cooked grits among bowls. Top with shrimp and spoon some tasso sauce over the shrimp.

Variations:

For a spicy kick, throw in diced jalapenos or hot sauce to the tasso sauce. For extra flavor, mix in some diced bell peppers or mushrooms with the onions.

This recipe blends the Southern heritage of shrimp and grits with Maxie's dynamic twist, offering a modern take on this classic dish. Enjoy!

1. Maxie's Supper Club in Ithaca, New York, provides a unique adobo sauce creditline, enabling you to experiment with your own homemade adobo sauce while preparing their mouthwatering shrimp and grits recipe.
2. The history behind shrimp and grits indicates that making your own at home is a perfect opportunity to modify and adapt the recipe, just like Maxie's did, providing a modern twist on a traditional Southern dish.
3. Spruce up your homemade adobo sauce or shrimp and grits recipe by adding variations such as jalapenos or hot sauce for a spicy kick or incorporating diced bell peppers or mushrooms for an extra layer of flavor.

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