· recipe ·
Shrimp and Grits Gnocchi
Cooked grits add a gentle corn flavor and a little texture, while cheddar brings a savory edge to the dough.
Time and servings
- Prep
- 50 min
- Cook
- 105 min
- Additional
- 30 min
- Total
- 185 min
- Servings
- 4
Nutrition per serving
- Calories
- about 750
- Protein
- 43 g
- Fat
- 40 g
- Carbs
- 54 g
Cook and cool the grits
Whisk the dry grits into 2 cups480 ml boiling water and cook over low heat until tender and very thick. Spread them on a tray and cool completely; this cooked-grits base is not masa harina.
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Mix the grits-cheddar dough
Combine the riced potato and 8 1/2 oz240 g cooled cooked grits with finely grated cheddar, egg yolk, and 1/2 tsp3 g of the salt. Fold in the flour just until cohesive.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the bacon
Cut the bacon crosswise into narrow pieces and cook until crisp. Transfer it to a plate, leaving 1 tablespoon15 ml rendered fat in the skillet.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Prepare the shrimp finish
While the water heats, thinly slice the garlic and scallions. Finely grate the lemon zest and squeeze 2 tablespoons30 ml juice. Check the peeled shrimp for veins, remove any that remain, pat dry, and season with the black pepper.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let their surfaces steam dry for 2 minutes.
Crisp the grits gnocchi
Melt half the butter with the bacon fat over medium-high heat. Add the poached gnocchi and brown their broad sides, then transfer them to a warm platter.
Cook the shrimp and sauce
Melt the remaining butter in the skillet, add the shrimp and garlic, and cook until the flesh is pearly and opaque and each shrimp is firm with a loose C shape. Stir in the lemon zest, lemon juice, and hot sauce.
Assemble
Spoon the shrimp and pan juices over the crisp gnocchi and finish with bacon and scallions.
