Shrimp and Grits

INGREDIENTS

Grits

  • 5 oz butter, divided

  • 2 oz onion, small dice (or shallots, leeks, etc)

  • 1 tbsp garlic, minced

  • 40 fl oz water (or more)

  • 24 fl oz whole milk

  • 16 fl oz heavy cream

  • 1 ea bay leaf

  • 2 tsp salt (or more)

  • 2 cup stone ground grits

  • as needed ground black pepper

Shrimp and Grits

  • 1 lb 16/20 Shrimp, peeled (tails still intact)

  • 1/4 cup andouille sausage, brunoised

  • 2 tbsp shallots, minced

  • 2 tsp garlic, finely chopped

  • 2 tsp thyme, finely chopped

  • 1 tbsp seafood magic

  • 1/4 cup roasted peppers, (canned or fresh) brunoised

  • 1/4 cup tomato, concassed

  • 8 fl oz chicken stock

  • 8 fl oz seafood stock or fumet

  • 2 oz butter    

  • as needed chives

Directions

Grits

  1. Sweat onion in 2 oz of butter until translucent, add garlic, cook until fragrant, stirring constantly.

  2. Add liquids, bay leaf, salt, and pepper, and bring to a boil.

  3. Lower the temperature and whish in grits. Whisk constantly, making sure there are no lumps.

  4. Cover and cook over low heat, stirring often making sure that nothing is sticking to the bottom. Grits could take up to an hour to cook. Do not rush the cooking process. Add water, as needed, during cook time.

  5. When grits are fully cooked, add remaining butter. Stir to blend. Taste and adjust salt and pepper, if needed.

Shrimp and Grits

  1. Season shrimp with salt, pepper, and seafood magic. Heat a sautoir, with canola oil, over high heat.

  2. Sear shrimp on one side, flip, add andouille, shallot, garlic, and thyme. Lower flame to medium. Sweat.

  3. Deglaze with stock. Add piquillo peppers and tomato concasse. Simmer, covered, until shrimp is cooked.

  4. Remove shrimp, reduce liquid by half, mount in better off heat. Taste and adjust seasoning. Finish with chives.

  5. Spoon grits in bowl, arrange shrimp, spoon sauce over top, place egg in center, finish with Creole Hollandaise

A favorite of

Jessica Sigmundsson