epicurious5.0
Shrimp and Grits With Fennel Potlikker
A bowl of velvety grits and saucy shrimp with Carla Hall's herbaceous potlikker at the base of it all.
👥 4 Servings👤 Carla Hall📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●skillet
- ●bowl
📝 Preparation Steps
1
Combine 2 cups potlikker and 2 cups cold water in a medium saucepan; whisk in grits. Set pan over medium heat and bring to a boil. Reduce heat to medium-low; add bay leaf and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, whisking often, until grits are thick and creamy, 40–⏱️ 45 minutes if using stone-ground grits or 20–⏱️ 25 minutes if using regular grits. Stir in 1 tsp. pepper and season with salt. Remove and discard bay leaf. Cover pan and keep grits warm over very low heat, whisking occasionally.
bay leaf1
2
Sprinkle shrimp with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and remaining 1 tsp. pepper. Heat oil in a medium skillet over medium-high. Working in batches, add shrimp to skillet and cook until just opaque, about ⏱️ 2 minutes per side. Transfer shrimp to a plate.
3
Reduce heat to medium. Add fennel stems to skillet; cook, stirring often, until starting to brown and soften, about ⏱️ 5 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about ⏱️ 1 minute. Add tomatoes and remaining ½ cup potlikker. Bring to a simmer and cook until tomatoes have begun to fall apart, about ⏱️ 5 minutes.
4
Return shrimp to skillet and cook until opaque throughout, about ⏱️ 1 minute. Season with salt and pepper; remove skillet from heat.
5
If grits have stiffened, loosen with a little more potlikker or water before dividing among bowls. Top with shrimp and sauce. Scatter fennel fronds over.
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