Miss Shirley’s Signature “Get Your Grits On” (Shrimp & Grits)

Miss Shirley’s Get Your Grits On

Recipe courtesy of Miss Shirley’s Cafe, 513 W. Coldspring Lane, Baltimore MD

30 each Jumbo (u-15) Shrimp, peeled & deveined with tails on

1/2 cup Cajun Blackening Spice, reserve additional for dusting

1 tablespoon Unsalted Butter

1 tablespoon Olive Oil

1 pint Roasted Corn Emulsion (see recipe below)

18 Fried Green Tomatoes (see recipe below)

1 1/2 pints Stone Ground Bacon Grits (see recipe below)

1 small Tomato, diced

1 tablespoon Chives, diced

  1. In a large bowl, toss Shrimp in Cajun Spice to coat.
  2. Heat a large non-stick skillet over medium-high heat.
  3. Heat Butter and Olive Oil in pan, and then add Shrimp. Cook until Shrimp curls and turns pink in color, 1- 2 minutes on each side.
  4. To plate, ladle 1/4 cup hot Roasted Corn Emulsion on to bottom of plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add 3 small scoops of hot Stone Ground Bacon Grits onto each Fried Green Tomato Slice. Place 2 Shrimp on 2 of the stacks, and 1 Shrimp on the remaining stack.
  5. Garnish by sprinkling diced Tomato & Chives on top. Then, dust with Cajun spice and serve.

Yield: 6 servings

Active Time: 10 minutes

Total Time: 15 minutes

Roasted Corn Emulsion:

3 Corn on the cob, husked

1 tablespoon Olive Oil

4 cups Water

1 tablespoon Shrimp Base

1 cup Heavy Cream

1/4 cup Unsalted Butter

1/4 cup Flour

1 tablespoon Chives, diced

Salt and pepper to taste

  1. Preheat oven to 400 degrees F.
  2. Rub Corn Cobs with Olive Oil, and sprinkle with Salt and Pepper to taste. Place on a sheet tray and roast in oven until cooked and lightly browned, 8-10 minutes.
  3. Once cooled, cut corn off of the cob and set aside, saving the cobs.
  4. Heat a medium pot over medium-high heat. Add Water, Shrimp Base and leftover Cobs. Bring to a boil and cook until liquid is reduced by half. Then, remove Cobs and discard.
  5. Add Heavy Cream to the pot, and bring to a simmer.
  6. In a separate small pan, melt Butter over medium heat.
  7. Whisk in Flour until it becomes the consistency of wet sand, 3-4 minutes, to create a roux. Then, remove from heat. Once the cream mix is simmering, whisk in the roux mixture.
  8. Reduce heat, and stir constantly until thickened.
  9. Add in Corn, Chives, Salt and Pepper to taste. Stir until combined, then serve hot.

Yield: 6-8 servings, 1 pint

Active Time: 20 minutes

Total Time: 25 minutes

Fried Green Tomatoes:

1 cup Flour

2 cups Yellow Cornmeal

1/2 cup Sugar

2 tablespoons Cajun Spice

1/4 cup Honey

1 cup Buttermilk

4 Green Tomatoes

Canola Oil for frying

Kosher Salt to taste

  1. In a large bowl, combine Flour, Cornmeal, Sugar and Cajun Spice to create breading mix.
  2. In another large bowl, add Honey and Buttermilk, and whisk until combined.
  3. Slice Green Tomatoes about a quarter inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the Honey Buttermilk mixture and gently toss to coat.
  4. Place each Green Tomato Slice in the breading mix, and coat both sides well. Set breaded tomatoes aside, and save any remaining breading.
  5. Heat Canola Oil in a non-stick skillet over medium-high heat, to prepare for frying.
  6. Re-bread Green Tomato Slices in the remaining breading mix, then place in the skillet and fry until golden brown, about 1-2 minutes per side.
  7. Remove Fried Green Tomato Slices from oil & place on paper towel to absorb any remaining grease. Sprinkle with Kosher Salt to taste, then serve hot.

Yield: 6 servings, 16-18 Fried Green Tomatoes

Active Time: 15 minutes

Total Time: 20 minutes

Stone Ground Bacon Grits:

8-10 slices Uncooked Applewood-Smoked Bacon, diced

3/4 cup Whole Milk

3/4 cup Heavy Cream

1 1/4 cup Water

3/4 cup Stone Ground Grits

2 tablespoons Mascarpone Cheese

Salt and pepper to taste

  1. In large pot over medium-high heat, cook the diced Applewood-Smoked Bacon, stirring frequently until browned.
  2. Add Whole Milk, Heavy Cream and Water to the pot, and bring to a simmer. With a wire whisk, stir in the Stone Ground Grits. Stir well, making sure there are no lumps.
  3. Bring back to a simmer, then lower heat. Season with Salt and Pepper to taste, and let simmer for 20-25 minutes, stirring occasionally to ensure that no lumps form and the bottom does not burn.
  4. Once Grits are fully cooked, remove pot from heat.
  5. Whisk in Mascarpone Cheese until well combined, and add salt and pepper to taste, if needed.
  6. Serve hot or refrigerate up to 3-4 days.

Yield: 6-8 servings, 1 1/2 pints

Active Time: 10-15 minutes

Total Time: 35-45 minutes

*Miss Shirley’s Cafe Roland Park location is currently accepting Delivery orders through Uber Eats, DoorDash, Grubhub & Postmates from 8 am – 3 pm daily. Visit their website here