Shrimp and Grits

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four servings

This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals. Jessica Marchand, R.D., director of food and nutrition services, says: “Chef Antonio [Alano] substitutes nonfat milk for heavy cream to lower the fat content. He poaches the shrimp and incorporates the flavorful broth instead of creating a butter sauce that comes with the classic preparation. This dish is served with fresh vegetables like baby spinach and fresh diced tomatoes, giving this meal a healthier, yet delicious and unexpected balance.” 

Ingredients

2 tbsp. butter
1 small onion, diced
1 tbsp. minced garlic
1 1/2 cups nonfat milk
8 oz. quick grits
1/2 cup water (if needed)
4 oz. shredded cheddar cheese
4 tbsp. butter, cut into 1 tbsp. cubes and kept cold
1/4 cup julienned vegetable blend (red onion, green and yellow bell pepper)
1/4 tsp. kosher salt
1 tbsp. canola oil
8 oz. thinly sliced Andouille sausage
4 oz. bacon bits
12 oz. raw 31-40 shrimp, peeled, deveined
1 cup fresh spinach
4 oz. diced tomatoes

Poaching liquid for shrimp
4 cups water
1 cup white wine
2 cloves garlic
1 tbsp. thyme
1 tbsp. oregano
 

Steps

  1. Heat non-stick pan on medium-high. Add butter and allow to melt. Add diced onions; sauté until translucent. Add garlic and sauté lightly.
  2. Add milk and incorporate into mix. Lower heat to medium and add grits slowly, stirring constantly. (Add water if needed.)
  3. When grits are cooked thoroughly, add cheese and stir.
  4. Heat a separate pan on medium-high. Add oil and sausage. Add bacon bits and stir. Add vegetable blend and stir, then add salt.
  5. In medium pot, mix poaching liquid ingredients together and bring to a boil. Lower to a simmer; add shrimp and poach until pink and tender.
  6. Spoon grits into bowl. Place fresh spinach on top of grits. Top with shrimp, tomatoes and bacon bits/sausage/vegetable blend mixture.
Source: WakeMed Health & Hospitals, Raleigh, N.C.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources