Policy's Shrimp & Grits
Serves: 2
  • ½ tbsp blended oil
  • Four 16-20 count Shrimp
  • ½ tsp chopped garlic
  • ½ tsp chopped shallots
  • 2 tbsp diced tomatoes
  • 2 tbsp diced tasso ham
  • 1 tsp thinly sliced green onion
  • 1 tsp salt
  • 1 tbsp blacking seasoning
  • 1 tbsp triple sec
  • ½ cup heavy cream
  • 1 tsp chives
  • A heaping portion of Asiago Grits (Policy's are a secret but they recommend using stone ground grits with Asiago Cheese)
  1. Place a heavy sauté pan on the stove and put at a med/high flame. Get pan hot.
  2. Coat shrimp in blacking seasoning and place oil in hot pan.
  3. Add Ham and cook for 10 seconds.
  4. Add Shrimp to Pan and cook on one side 30 seconds and flip.
  5. Put in garlic, shallots and cook 5 seconds
  6. Add triple sec and flambe.
  7. Add heavy cream and tomatoes and green onion. Place shrimp on grits. Reduce sauce till it coats a spoon.
  8. Place sauce on each shrimp and garnish with chives.
Recipe by Exploring Food & Drink in D.C. at https://www.epicureandc.com/in-the-kitchen-with-policy-truth-love-liberty-and-brunch-shrimp-grits-recipe/