Chef Chris Rains from The Chef & I made Shrimp and Grits. The restaurant’s CEO and owner Erica Rains talked about the Chef & I’s reopen date and new safety measures put in place to protect customers and their staff against COVID-19. The Chef & I will reopen for dine-in services on Thursday, May 21. The restaurant is open for takeout and delivery from 11am-8pm. For reservations or more information visit www.thechefandinashville.com or call (615) 730-8496. The Chef & I is located at 611 9th Ave. South Nashville TN 37203.
CHEF CHRIS RAINS' SHRIMP & GRITS
(Serves 2, double to serve 4 or more!)
- 14 large shrimp
- Bacon – raw, 1/2 cup diced
- Onions – 1/2 cup diced
- Tomatoes – Fresh, 1/2 cup diced
- Basil – chopped, 1 tblsp
- Heavy Cream – 1/2 cup
- Cooking Sherry – 6 oz.
- Grits – cooked
- Salt, pepper, granulated garlic and smoked paprika
Step 1: In a saute pan on medium, add your raw bacon. Cook until brown.
Step 2: Add in onions once bacon is brown, cook until soft.
Step 3: Add in fresh tomatoes
Step 4: Lightly season with salt and pepper
Step 5: Cook for 2 minutes, then add in cooking sherry.
Step 6: Reduce mixture for about a minute, then add in heavy cream, basil and season to taste with garlic and smoked paprika.
Step 7: Lightly season shrimp with all spices.
Step 8: In a separate saute pan, add in two tbls of olive oil over medium heat.
Step 9: Once the oil is hot, add in seasoned shrimp and cook on each side for about two minutes.
Step 10: Use your favorite grit recipe and serve shrimp and sauce over grits. Bon Appetit!