Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Miniature Shrimp and Grits

Shrimp and grits became popular in southern restaurants in the late 1980s. This is a preparation that allows them to be hand held.

Ingredients

¼ cup quick grits
1 cup heavy cream
1 tsp salt
1 tsp creole seasoning

Grit Biscuits

1 ½  cups flour
1 Tbsp sugar
2 tsp baking soda

BBQ Shrimp

2 Tbsp clarified butter
20 large shrimp, peeled and split in half lengthwise
1 tsp cracked black peppercorns
¾ cup BBQ Shrimp Stock
1 tsp baking powder
2 tsp Salt
1 tsp fresh ground black pepper
¼ cup shortening
1 recipe grits
½ cup buttermilk.
1 egg

BBQ Shrimp Stock

½  cups white wine
1 cup  Shrimp Stock
2 Tbsp Creole Seasoning
1 ½ Tbsp Worcestershire sauce
1 ½ Tbsp lemon juice
3 tsp paprika
2 tsp garlic, minced
2 tsp liquid crab boil
2 Tbsp creole mustard
1 bay leaves
1 tsp Crescent City Grill Hot Sauce

Instructions

Combine grits, cream and seasoning in a small covered baking dish and cook in a 300-degree oven for 45 minutes. Remove and cool slightly.

Grit Biscuits

Combine all dry ingredients and using a fork, blend shortening into the dry mixture.

Whip together the egg, buttermilk and grits. Fold wet ingredients into the dry ingredients and blend well. Do not overmix.

Roll out biscuits to 1 /2-inch thickness and cut 2-inch circles.

Bake at 375 degrees for 18 minutes.

Top each biscuit with one piece of the BBQ shrimp and serve

Yield: 16-20 grit cakes

BBQ Shrimp

Melt clarified butter in a skillet and add shrimp. Sauté for two minutes Add cracked black peppercorns and BBQ Shrimp Stock and cook until shrimp are just done. Make sure the cold BBQ shrimp stock is stirred vigorously before adding to skillet.

BBQ Shrimp Stock

Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2–3 days ahead of time). adding it to the skillet.

Yield: 2 cups

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more