Blackberry Farm

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Shrimp and Grits with Blackberry Farm Ramp Pesto

“Shrimp and Grits” is a favorite Southern recipe. An idea for shrimp with grits tossed with our ramp pesto turned regional when we schemed this delicious take on a classic. Creamy grits provide the perfect base for fresh shrimp sautéed with our tangy Appalachian pesto.

Serves 4

1 cup stone ground grits
2 teaspoons kosher salt
1 tablespoon unsalted butter
¼ cup milk
2 tablespoons olive oil
20 medium-sized shrimp, peeled and deveined
¼ cup Blackberry Farm Ramp Pesto grated parmesan or Blackberry Farm Singing Brook Cheese (optional)

In a medium saucepan, bring 4 cups of water and the salt to a boil over medium-high heat. Whisk in the grits and reduce the heat to simmer. Cook, stirring occasionally for about 45 minutes. Remove from the heat, add the butter and milk and stir. Taste for seasoning and add salt if needed.
Heat the olive oil in a medium-sized sauté pan over medium-high heat. Add the shrimp and sauté just until the shrimp is cooked through, about 3 minutes. Remove from the heat and transfer the shrimp and the pan juices to a mixing bowl. Add the ramp pesto and toss to coat.

To serve, evenly divide the grits into the bottom of 4 shallow serving bowls and top with 5 shrimp each. Drizzle on any remaining pesto liquid onto each serving and top with grated parmesan or Blackberry Farm Singing Brook cheese if you like.

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Get the recipe for Ramp Pesto Mayonnaise