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Shrimp and Grits in Honor of Kentucky Derby

Here is Shrimp and Grits in Five Easy Steps.
 
NOTES:
 
  • The grits are regular cooking - not instant.  The grits are finished with mascarpone cheese!
  • I know people... Shrimp and Grits does not have "green" stuff in it.  No Southerner would consider putting beans or peas in their Shrimp & Grits dish.  However, in honor of Kentucky Derby Day and adapting the recipe from Bon Appétit Magazine, I bent the rules.  I happen to have fresh fava beans (and peas).  The fava beans are a cool-weather vegetable that take 6 months from farm to table.  It is a little extra work to shell twice; but it is so worth it and they add a nice color to the finished dish!
  • I used Andouille Sausage (not Tasso) and bacon.
  • Step 2, I would have browned the Shrimp shells a bit longer.
  • Step 4, Remove shells with fine mesh sieve.
  • Kick it up with your favorite hot sauce as a substitute for Tabasco.  Or garnish at the table with your favorite Hot Sauce, Peppers.  At the table, I had Primo Peppers Swampadelic Sauce.
 
 
METHOD:
 
 
Step 1, Render the Bacon and Andouille Sausage:
 
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Step 2 Brown the Shrimp Shells and Garlic and Shallots:
 
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Step 3, Simmer the Shrimp Shells in Chicken Stock for 20-25 minutes.
 
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Step 4, Add Lemon Juice, Orange Juice, Worcestershire, Sugar, Wine and Tabasco Simmer another 20-25 minutes, and drain thru Sieve, Keep Sauce hot.
 
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Step 5, Cook Shrimp and Grits, finish Grits with Mascarpone.
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Presentation:  Voilà:
 
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OBLIGATORY PEPPER PLANT:
 
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Any dish  with shrimp in it does not stand a chance in my house...nice looking dish.
 
That's a nice dish  Jim,love shrimp any which way!Glad you  added the Pollux  in the finishing touches too ;) 
 
Here's hoping we get a Triple crown winner in NYQUIST this year....Sandy!
 
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