Sea Island Smothered Shrimp on Creamy Stone-Ground Grits
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Credit: Joseph Randall
Skills for Culinarians Day Cookbook, July 2004
Ingredients
4 slices slab bacon, diced
1 cup all-purpose flour
1 medium Vidalia onion, diced
4 cloves garlic, minced
1 T paprika
2 lbs. shrimp (medium), peeled and deveined
3 cups shrimp stock (recipe follows)
1/4 cup fresh chives, chopped
1/2 cup scallion, thinly sliced
1/2 t cayenne pepper
Salt and pepper to taste
4 cups stone-ground grits, cooked (recipe follows)
Shrimp Stock
1/8 cup peanut oil
3/4 pound shrimp shells
1 celery rib, coarsely chopped
1 small carrot, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, chopped
1 quart water
1/8 cup dry white wine
1 T tomato paste
1 sprig parsley
1 sprig thyme
2 each black peppercorns
1 each bay leaf
Creamy Stone-Ground Grits
4 cups water
1 t salt
1/2 t white pepper
1/4 cup butter
1 cup stone-ground or quick grits
1/4 cup heavy cream
Instructions
Sea Island Smothered Shrimp on Creamy Stone-Ground Grits
1) Rinse shrimp; pat dry. Dredge in ?our, shaking off excess.
2) in large skillet Fry diced slab bacon until brown. Add Vidalia onions; sauté 2 minutes, add garlic and paprika. Stir; add shrimp. Cook 3 minutes or until shrimp turn pink. Add shrimp stock and chives; stir; reduce heat. Simmer 10 minutes. Add scallions and cayenne pep- per; stir and season to taste with salt and pepper.
3) Spoon grits into center of warm soup plate; spoon smothered shrimp over grits. Serve immediately.
Shrimp Stock
1) Heat oil in stockpot over medium heat. Add shrimp shells and sauté For 3-4 minutes, stirring until shells look dry.
2) Add celery, carrots, onions, garlic; continue to sauté For 2—3 minutes. Add water, wine, tomato paste, parsley, thyme, peppercorns, bay leaf
3) Bring stock to boil; reduce heat. Simmer for 1 hour.
4) Strain stock through fine-mesh strainer. Return to heat; boil until reduced to 1/2 quart. (Will keep 2 to 3 days refrigerated, can be frozen.)
Creamy Stone-Ground Grits
1) Bring water, salt, pepper and butter to boil in saucepan.
2) Gradually stir in grits, cover and cook over low heat for 35-40 minutes, stirring occasionally.
3) Add cream; cook over medium high heat For 4-5 minutes longer, being careful not to burn.
Yield
8 portions
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