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shrimp n grits Recipe

Ingredients

How to make it

  • 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

Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    Wow! This is a keeper! Ab fab! High 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Sounds really really good--who'd thunk "grits"?
    Was this review helpful? Yes Flag

The Cook

kakedog Dallas, TX

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