Recipes Dinner Seafood Main Course Shellfish Main Course Smothered Shrimp and Crabmeat Gravy with Rice Grits 5.0 (3) 2 Reviews This updated take on shrimp and grits calls for rice grits, which stand up to the rich seafood gravy with their nutty flavor and porridgelike texture. By Alexander Smalls Alexander Smalls Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award. Food & Wine's Editorial Guidelines Published on August 20, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Total Time: 1 hr Servings: 8 to 10 Jump to recipe James-Beard-Award-winning chef and restaurateur Alexander Smalls grew up enjoying Lowcountry foods, and this dish, adapted from his cookbook, Meals, Music, and Muses: Recipes from My African American Kitchen, is inspired by those memories. Rice grits (also called middlins) are grains of rice that have broken during the hulling process. The small, broken pieces have a nutty taste and cook more quickly than regular long-grain rice. As rice grits cook, they become thick and porridgelike. Smalls tops the creamy rice with a rich brown seafood gravy that’s enhanced and flavored with lump crabmeat and shrimp. The roux-based pan gravy must be stirred constantly for a little while — 20 to 25 minutes — to develop a complex flavor and coax the sauce to its rich brown color. Make sure to stir continuously and watch the heat to ensure the gravy doesn’t develop any scorched bits. Frequently Asked Questions How else can I use rice grits? Rice grits can also be used as a bed for any kind of protein and can even be used to make rice pudding. What should I serve with this recipe? This take on shrimp and grits is hearty enough to serve all on its own. You can serve the shrimp and crabmeat gravy over corn grits, however, if you prefer. Notes from the Food & Wine Test Kitchen Make sure to use a large enough saucepan or pot for the rice grits to prevent them from boiling over. Suggested pairing Pair this recipe with a balanced and substantial California rosé, such as Rodney Strong Rosé of Pinot Noir. Make ahead The gravy can be made through step 4 and stored in an airtight container in the refrigerator for up to three days. Reheat the gravy over medium before adding the seafood. The rice grits can be prepared up to one day in advance. Reheat them gently in a covered pot, and add more water if needed to loosen. Cook Mode (Keep screen awake) Ingredients RIce Grits 12 cups chicken stock or water 2 cups uncooked rice grits (such as Andy’s White House Farms) 2 teaspoons kosher salt Gravy 1/4 cup vegetable oil or olive oil 3 tablespoons unsalted butter 1 large white onion, chopped (about 2 cups) 2 medium celery stalks, finely chopped (about 1 cup) 1 medium-size red bell pepper, finely chopped (about 1 cup) 4 medium garlic cloves, finely chopped (about 1 tablespoon) 1/2 cup all-purpose flour 3 cups clam juice, fish stock, or chicken stock 1/2 cup dry sherry 1/4 cup Worcestershire sauce 2 tablespoons dried rubbed sage 1 tablespoon finely chopped fresh thyme 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 1 tablespoon tomato paste 1 1/2 teaspoons kosher salt, plus more to taste 1/2 teaspoon black pepper 1 1/2 pounds jumbo peeled and butterflied raw shrimp, tail-on 1 1/2 pounds fresh jumbo lump crabmeat, drained and picked over Directions Make the rice grits: Stir together stock, rice grits, and salt in a large saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to low, cover, and cook, stirring occasionally, until tender, about 45 minutes. 2. Make the gravy: Combine olive oil and butter in a large Dutch oven or heavy-bottomed stockpot over medium; cook until butter is melted. Add onion, celery, bell pepper, and garlic. Cook, stirring often, until onion is translucent and vegetables are softened, about 10 minutes. Add flour, and stir briskly. Cook, stirring constantly, until mixture becomes brown, being careful not to burn it, 20 to 25 minutes. Stir in clam juice, sherry, Worcestershire, sage, thyme, cayenne, and nutmeg. Increase heat to medium-high, and bring to a simmer, stirring constantly. Stir in tomato paste, salt, and black pepper. Reduce heat to medium, and simmer, stirring often, until creamy and thick, about 15 minutes. Add shrimp, and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. Reduce heat to medium-low. Gently fold in crabmeat, and cook, undisturbed, until heated through, 1 to 2 minutes. Remove from heat; season to taste with additional salt, if desired. Serve grits in a baking dish or deep-dish platter, and ladle shrimp and crabmeat gravy on top. Serve immediately. Originally appeared in Food & Wine magazine, Spetember 2024 Rate It Print