Louisiana Shrimp and Unicorn Grits with Chili–Lemon Butter
Chef Christopher Vazquez pairs Louisiana shrimp with creamy Unicorn Grits, chili–lemon butter, pickled peppers, and crispy garlic in a fresh take on a Southern staple.
Chef Christopher Vazquez of Ralph’s on the Park in New Orleans shares his modern take on a classic Southern favorite. His version pairs Louisiana shrimp with Unicorn Grits—naturally pink, stone-ground heirloom grits from Marsh Hen Mill in South Carolina. Milled from a rare variety of corn, they are exceptionally creamy with a delicate floral aroma, adding a whimsical pop of color to this traditional dish. The grits are slowly cooked in a Made In Saucier, where the rounded sides make stirring easier and promote a smooth, silky texture.
Louisiana Shrimp and Unicorn Grits with Chili–Lemon Butter
Chef Christopher Vazquez pairs Louisiana shrimp with creamy Unicorn Grits, chili–lemon butter, pickled peppers, and crispy garlic in a fresh take on a Southern staple.
Chef Christopher Vazquez
- For the Pickled Peppers:
- For the Grits:
- For the Chili-Lemon Butter:
- For the Crispy Garlic:
- For the Shrimp:
- To Serve:
- 1.
Make the Pickled Peppers: Combine the vinegar, ½ cup water, sugar, and salt in a small Stainless Clad Saucepan and bring to a boil. Place the peppers in a heat proof jar or bowl and pour the hot brine over them, then refrigerate for at least 30 minutes or up to overnight.
- 2.
Make the Grits: Combine the milk, 2 cups water, and salt in a large Stainless Clad Saucier or Stockpot (or Dutch Oven) and bring to a gentle simmer over medium. Slowly whisk in the grits, then reduce heat to very low. Cook, stirring frequently, until silky and thick, 35–45 minutes. Stir in the lemon juice (this will increase the pink color of the grits), then add the butter, cheddar, and mascarpone and mix until smooth. Taste, adjust seasoning, and keep warm.
- 3.
Make the Chili–Lemon Butter: Heat the oil in a medium Stainless Clad Saucier over medium-low. Add the shallot and sweat until softened but not browned, about 2 minutes. Add the wine simmer until reduced to about 2 Tbsp. Stir in the cream and cook for 30 seconds. Whisk in butter a little bit at a time to emulsify, then add the lemon zest, juice, and red pepper flakes. Season with salt to taste. Keep warm over very low.
- 4.
Make the Crispy Garlic: Place the garlic in a large Stainless Clad Frying Pan and add enough oil to cover. Heat over low, stirring occasionally, until the garlic is lightly golden, 3–5 minutes. Remove with a slotted spoon, drain on paper towels, and season immediately with salt.
- 5.
Cook the Shrimp: Pat the shrimp dry and toss with the olive oil, Cajun seasoning, smoked paprika, and cayenne, if using. Heat a large Carbon Steel Frying Pan over medium-high and, working in batches, cook the shrimp for 1–1½ minutes per side, until just opaque and cooked through. Transfer immediately to a plate.
- 6.
Assemble: Divide the grits among 6 warm Entrée Bowls and top with 7–8 shrimp per serving. Spoon the chili–lemon butter over the shrimp, then top with pickled peppers, crispy garlic, and scallions. Finish with lemon zest or freshly cracked black pepper, if desired.
