Shrimp and Grits

Hello, again! I got caught up in a whirlwind this holiday season. Musicians have to work when the jobs come along. Usually, that means working on holidays. I finally finished all my gigs - the last one being this evening. I must say, playing outdoors when it is 40 degrees and falling is no fun. But getting paid while shivering definitely helps take the edge off.

Every so often, Hubs and I crave shrimp and grits. We had John Besh's cookbook lying around, and tried his version. His recipe uses a homemade creole seasoning, which is super easy to make. It tastes way better than the stuff you buy in a can. The grits came out silky smooth, and the shrimp topping was the perfect combination of smoky, salty, and spicy.



Shrimp and Grits
Adapted from My New Orleans
By John Besh

Grits:
1 tsp salt
1 c white grits
2 Tbs butter
½ c mascarpone cheese
Shrimp:
2 Tbs olive oil
1 ½ lb medium shrimp
Creole Seasoning (recipe below)
Salt
1/2 c diced andouille sausage
2 cloves garlic, minced
1 shallot, minced
1 roasted red pepper
1 Tbs fresh thyme, chopped
2 c shrimp stock (can substitute chicken stock mixed with some clam juice)
2 Tbs butter
1 tsp fresh lemon juice
2 c canned diced tomatoes, drained
1 Tbs chopped fresh chives
½ c fresh chervil sprigs

For the grits: Place 4 c water in a medium saucepan. Add salt. Bring to a boil. Slowly pour the grits in, stirring constantly. Reduce heat to low. Simmer until all the water has been absorbed, stirring frequently to keep the grits from sticking to the bottom of the pan. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly onto the surface of the grits to prevent a crust from forming.

For the shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with Creole seasoning and salt. Saute until the shrimp begin to brown but are not cooked all the way through. Remove from pan and set aside. In the same skillet, sauté the andouille, garlic, shallots, peppers, and thyme for about 5 minutes. Add the stock and bring to a simmer. Stir in the butter and continue to cook until the sauce has reduced and thickened a little.
Return the shrimp to the skillet and cook for 5 minutes. Add the lemon juice, diced tomatoes, and chives.

To serve, spoon a heaping ¼ c of grits into the center of a bowl. Spoon shrimp and andouille mixture over the grits. Garnish with chervil.


Creole Seasoning
From My New Orleans
By John Besh

2 Tbs celery salt
1 Tbs paprika
1 Tbs coarse sea salt
1 Tbs ground black pepper
1 Tbs garlic powder
1Tbs onion powder
2 tsp cayenne pepper
½ tsp allspice

Mix all ingredients together. Store in an air-tight container. Will last for up to six months.