Here is Shrimp and Grits in Five Easy Steps.
NOTES:
METHOD:
Step 1, Render the Bacon and Andouille Sausage:
Step 2 Brown the Shrimp Shells and Garlic and Shallots:
Step 3, Simmer the Shrimp Shells in Chicken Stock for 20-25 minutes.
Step 4, Add Lemon Juice, Orange Juice, Worcestershire, Sugar, Wine and Tabasco Simmer another 20-25 minutes, and drain thru Sieve, Keep Sauce hot.
Step 5, Cook Shrimp and Grits, finish Grits with Mascarpone.
Presentation: Voilà:
OBLIGATORY PEPPER PLANT:
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:
Step 2 Brown the Shrimp Shells and Garlic and Shallots:
Step 3, Simmer the Shrimp Shells in Chicken Stock for 20-25 minutes.
Step 4, Add Lemon Juice, Orange Juice, Worcestershire, Sugar, Wine and Tabasco Simmer another 20-25 minutes, and drain thru Sieve, Keep Sauce hot.
Step 5, Cook Shrimp and Grits, finish Grits with Mascarpone.
Presentation: Voilà:
OBLIGATORY PEPPER PLANT:
