Skip to content

Robert St. John

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

Shrimp Harrison

Ingredients

2 lbs. – 21-25 Shrimp, peeled and deveined
1 tsp Kosher Salt
1 tsp Old Bay Seasoning
½ tsp Black Pepper, freshly ground
3 tsp Olive Oil
2 cups Mushrooms, sliced
1 ½ tsp Garlic, minced
½ cup White Wine
1 Tbl White Vinegar
¼ cup Chicken Broth
1 cup Caramelized Onions
¾ cup Unsalted Butter, cut into small cubes
2 Tbl Parsley. Freshly chopped
1 Recipe Really Rich Grits

Caramelized Onions

2 Tbl Unsalted Butter
3 cups Yellow Onion, thinly slice
1 tsp Kosher Salt

Really Rich Grits

1 quart heavy whipping cream
1 cup grits
2 tsp salt
1 tsp black pepper
1 bay leaf
½ cup unsalted butter cut into cubes
1 cup parmesan cheese, grated

Instructions

Season the shrimp with the salt, Old Bay Seasoning and black pepper.

Place the olive oil in a large, heavy duty sauté pan over high heat. Heat the oil until it just begins to smoke. Carefully place the shrimp in the smoking hot pan. Allow the shrimp to cook without moving them for 2-3 minutes. Add the mushrooms and garlic and cook for 5 minutes. Using a slotted spoon, remove the shrimp and hold them in a warm place.

Add the white wine and vinegar and reduce until there is almost no liquid remaining. Add in the chicken broth and cook until only one Tablespoon remains. Add the butter cubes and stir constantly until butter has dissolved, being careful not to cook it too long (if you cook it too long at this stage, the butter will separate).

Add the caramelized onions and warm shrimp back into the pan and stir so that the sauce coats the shrimp. Remove from heat and stir in parsley.

Place 3/4 cup of cooked grits into each serving dish, top the grits with the shrimp and serve immediately.

Yield: 8-10 servings

Caramelized Onions

Melt butter over medium-low heat in a large sauté pan. Add onions and salt to the melted butter. Cook onions for 15-20 minutes, stirring them often to prevent burning. The onions should continue cooking until a rich brown color is obtained.

Really Rich Grits

Preheat oven to 275 degrees

Stir together the cream, grits, salt pepper and bay leaf.

Place the mixture in an oven proof baking dish and cover. Bake for2 1/3-3 hours, stirring every 30 minutes.

Once the grits are soft and creamy, stir in the butter cubes and parmesan cheese. Serve immediately.

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more