Come and Get It!

I'm not a super fan of shrimp unless of course its done to perfection! I felt like tasting a creole inspired meal and found that this one fit the bill. Spicy, fresh, textured, rich and yes perfection.  Are you ready? Yes, Shrimp and Grits.  I found this recipe on Food Network by Tyler Florence so follow along and give it a try. I started with fresh never frozen head on shrimp. Yes, a lot of extra work, beheading(a wee bit gross), deveining and peeling BUT the freshness you get here is unparalleled.You will not be disappointed.

Shrimp and Grits

Ingredients

Grits:    

• 2 cups chicken stock
• 1 cup stone-ground white cornmeal
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

Shrimp:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound spicy sausage, cut in chunks
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 bay leaf
• 2 pounds large shrimp, peeled and deveined, tails on
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 green onion, white and green part, chopped

Directions

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.

To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf . When the liquid comes to a simmer, add the shrimp.Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

*Chef Randi's note: When cooking the grits do not be intimidated when the consistency quickly becomes thick.  Just add a little more stock to keep it moving if you must.  The addition of the cream and butter in the end will make it perfect! 

Also like most recipes that depend on good timing, the key is in the preparation. Chop, dice, measure everything you need and make sure all your cooking tools are handy this makes for smooth and easy transitions and keeps this time sensitive dish as it should be.