Recipe

Shrimp N Grits Recipe

	Kakedog / All my dishes 1 year, 3 months ago My wife will only let me make this every couple of months because she will eat way too much of it. Shout out to NOLA cooks. Prep:60m Cook:30m Servings:4	Kakedog
	well kiss my grits

Does this look good? Yeah! / Nope

Fans

greekgirrr

elgab89

clbacon

Ingredients

1# shrimp (you want the kind with shells, take them off and reserve)

1/2 med yellow onion large dice

1 med carrot large dice

2 stalk celery large dice

1 bay leaf

small fist peppercorns

2T tomato paste

1 sprig rosemary

small bunch thyme

small bunch parsley stems

2-3 oz bourbon (not JD or Beam try Maker's or woodford)

1 clove

olive oil

lemon juice

chili flake

s&p TT

3/4c polenta

1 1/2c milk

1 1/2c h2o

1 T chopped thyme

1-2T butter (depending on how much fun you like)

1/4c andouille very small dice

2T shallots brunoise

2t garlic brunoise

1 oz bourbon

splash worchestershire and hot sauce

Directions

begin the stock first, take the shells and throw them into a hot pot with a little oil in it and toast them, stirring constantly until they turn deep red, don't be afraid of a little black (don't go crazy with it either)

deglaze with bourbon, be careful s it might flambee (this is actually good but not nessesary) and throw in mir poix, sweat down a little until the onions begin to caramelize. lower heat to med

add tomato paste and stir constantly, it will develope fond in the bottom of the pot which you should deglaze with water 2-3 times, when it is ready it will be a rich brownish red. now throw in spices and your bouquet, yu can also add some cayenne to toast a little (if you like it spicy)

cover with 3 inches of water and bring to the boil. when it boils imediatly reduce to a simmer and skim occaisionally, cooking for about 45 minutes to 1 hour strain and put back into your pot after you've cleaned it and reduce until it's about 3/4c

While your stock is going start you grits (polenta is just Italian grits) Bring water milk and butter to a boil, and rain in polenta while stirring. Stir until it begins to look like a very thin porrige, add some salt and lower heat and cover, stirring about once every 3-4 min for about 20 (don't let the bottom burn) when they're done throw in your thyme and season

30 minute at least befre you wish to cook the shrimp marinate them in the lemon juice, oil and flake with a little s&p. leavethem out at room temp

in a saute pan render your andouille, when the pieces are crisp add garlic and shallot to sweat, deglaze with a little water and set aside in a small bowl

when you're ready to cook heat a saute pan till nice and hot, a little oils should slightly smoke but not billow place shrimp in one layer on the bottom ( do two runs rather than cramming) turning only once, they should be nice and brown.

after the second run deglaze the pan with the bourbon and add the stock to reduce slightly, add the sausage mixture back and then the shrimp.

Make a mound of grits on the plate( if very stiff loosen with a little milk, should be about like masked potatoes) and put shrimp on top, spoon a little sauce over it and serve imediatly

Recent Gawkers