![Shrimp and Grits With Mustard Seed Chowchow](https://cdn.statically.io/img/www.foodandwine.com/thmb/n9D8hYERhGh3pluTRLVUGBZPeWw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/shrimp-and-grits-with-mustard-seed-chowchow-XL-RECIPE0319-c64649fcebe1456ea95cfa7f8b80cb74.jpg)
Ingredients
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1 pound peeled and deveined tail-on raw large shrimp
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2 teaspoons Cajun seasoning (such as Tony Chachere’s)
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4 cups whole milk
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1/2 cup unsalted butter (4 ounces), divided
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1 cup uncooked freshly ground grits (such as Bellegarde Heirloom Grits)
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3 1/4 teaspoons kosher salt, divided
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3/4 cup apple cider vinegar
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3/4 cup water
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1/4 cup granulated sugar
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1/4 cup yellow mustard seeds
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1 medium-size (8-ounce) green tomato, cut into 1/2-inch pieces
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1/2 cup finely chopped red bell pepper
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2 tablespoons olive oil
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1/4 cup diagonally sliced scallion
Directions
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Preheat oven to 200°F. Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.
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Place milk and 1/4 cup butter in a medium ovenproof saucepan. Bring to a vigorous simmer over medium, stirring occasionally. Gradually add grits, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens slightly and grits are evenly suspended in milk, about 6 minutes. Cover saucepan; transfer to preheated oven. Bake until grits are tender, 1 hour to 1 hour and 30 minutes. Remove from oven; stir in 2 teaspoons salt and remaining 1/4 cup butter. Cover to keep warm until ready to use.
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Meanwhile, stir together vinegar, 3/4 cup water, sugar, and remaining 1 1/4 teaspoons salt in a saucepan; bring to a boil over high. Stir in mustard seeds. Reduce heat to medium-low; simmer, stirring occasionally, until seeds are tender, about 35 minutes. Add tomato and bell pepper; cook, stirring occasionally, until vegetables are tender and mixture has thickened, 14 to 16 minutes. Remove from heat.
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Remove shrimp from refrigerator. Heat oil in a large cast-iron skillet over high until smoking. Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side. To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow; sprinkle with sliced scallion.
Suggested Pairing
Unoaked Oregon Chardonnay