For those of you who missed it, Chad Kelley, executive chef at the Meddlesome Moth, appeared on Fox 4 Good Day this morning, talking up the Design District’s hot new restaurant and sharing the secret to the delicious jalapeno shrimp & grits menu item!

I consumed my fair share of shrimp & grits while in college in Mississippi, but I have to say, I love the spicy twist Chad has put on this classic southern dish. Check out the video below for a first-hand demo from Chad.

Want to try this out in your kitchen? I’ve got the recipe after the jump!

Meddlesome Moth Shrimp and Grits Recipe by Chad Kelley

Jalapeno Gravy Ingredients

• ¼ cup butter butter
• ½ cup flour
• ½ small onion, minced
• 1 tablespoon garlic minced
• 1 quart whole milk
• 1 cup jalapeno puree (roughly 8-10 jalapenos; take seeds out to lessen heat)
• Salt and pepper to taste

To make the grits, just follow the recipe on the container. Grits vary quite a bit in preparation times. Quick grits are par cooked and take less time but a fresh stone ground grit yields a more satisfying finished product. We use Brazos Valley Gristmill Grits. Once you get the desired consistency using stock or water, you can finish with a little heavy cream and some Pepper Jack Cheese for some extra depth and richness.

With shrimp, sizes and personal preferences vary. Pick shrimp that look very fresh and have no odor. Shrimp that are bright and colorful may have been treated with chemicals so avoid these. Pan sear or grill the shrimp and place on top of the grits and jalapeno gravy. Garnish with some fresh cilantro or thinly sliced green onions.

Change it up a little using roasted poblanos or hatch chiles instead of the jalapenos and add some whole corn kernels to the grits for added texture. 
Rather than simply seasoning the shrimp with salt and pepper, add chile powder and cayenne and then grill the shrimp.

The Meddlesome Moth
1621 Oak Lawn Ave.
Dallas, TX 75207
www.mothinthe.net

{Photo courtesy of: Eating in Dallas}