Shrimp & Grits
Shrimp & Grits
Ingredients:
2 lbs. Shell on large shrimp (16-20 count); peeled, deveined, shells reserved for stock
1 T Unsalted butter
1 1/2 C Chicken stock
1 t Paprika, smoked
4 slices Bacon, thick-cut
5 1/2 oz Sausage, Andouille, cubed
2 t Cajun seasoning (recipe follows)
1 Shallot
3 cloves Garlic, minced
1 T Tomato paste
1/2 C Red pepper, bell, diced
2 t Thyme, fresh, chopped
1/2 C Cream, heavy
2 Scallions, finely sliced
Lemon wedges
Instructions:
Start the Cheesy Grits (recipe follows).
Make the stock. Add butter to a large skillet over medium heat and melt. Add the shrimp shells and sauté until the shells turn pink, around 3-4 minutes. Add the smoked paprika, and cook for another minute, stirring. Add chicken stock and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat to a bowl. Set aside.
Begin the sauce. In the same skillet, add the bacon and cook over medium heat until golden brown. Remove from the pan with a slotted spoon, reserving the bacon fat. Add the sausage to the pan and cook until browned. Remove from pan and set aside.
Season the peeled and deveined shrimp with the Cajun seasoning. Add to the pan in batches and cook over medium heat until the shrimp just turns pink, but not all the way through. Remove shrimp and set aside until all are cooked.
Complete the sauce. Add the shallots, red pepper, and garlic to the pan and sauté over medium heat until softened, around 2-3 minutes. Stir in tomato paste and cook for two minutes more, stirring. Strain the reserved stock back into the pan and bring to a boil. Reduce the sauce by around half. Add the fresh thyme and heavy cream. Cook until thickened.
Add the shrimp to the pan, and toss to coat in the sauce.
Adjust seasonings to taste.
Serve with a lemon wedge over cheesy grits (recipe follows).
Cajun Seasoning:
Ingredients:
3 T Paprika, smoked
2 T Salt, kosher, fine
2 T Garlic powder
1 T Pepper, white, ground
1 T Pepper, black, fresh cracked
1 T Onion powder
1 T Oregano, dried
1 T Pepper, cayenne, ground
1/2 T Thyme, dried
Instructions:
Mix all ingredients well.
Store in air-tight container up to six months.
Cheesy Grits:
Ingredients:
4 servings Carolina White Grits or your favorite brand of grits
1/2 C Cheese, cheddar, grated
1/2 C Cheese, parmesan, grated (use Parmigiano Reggiano recommended)
Chicken stock
2 T Butter
To taste Salt and freshly cracked black pepper
Instructions:
Follow package instructions for four servings of grits but substitute half the amount of water with chicken stock.
Add the butter and cheese to the grits around 2 minutes before they're done, right before serving. Mix well until thoroughly melted and incorporated into the grits.
Season to taste with salt and pepper. Serve hot.