Shrimp and Gritsfrom John Besh
Shrimp and Grits
This is one of the most satisfying shrimp dishes. You needn't cook the shrimp long; make them in batches and be sure to keep a close eye on them so that they don't overcook. After you've saut?ed the shrimp on both sides, remove them from the skillet with tongs and return them to the pot once they're all cooked to the same degree.
FOR THE GRITS
1 teaspoon salt
1 cup McEwen's white stone ground organic grits
2 tablespoons butter
1/2 cup mascarpone cheese
FOR THE SHRIMP
2 tablespoons olive oil
30 jumbo Louisiana shrimp
1/3 cup minced andouille
2 cloves garlic, minced
1 shallot, minced
2 piquillo peppers, minced
1 tablespoon chopped fresh thyme leaves
4 cups shrimp stock
2 tablespoons butter
1 teaspoon fresh lemon juice
2 cups canned diced? tomatoes
1 tablespoon chopped fresh chives
1/2 cup fresh chervil sprigs
For the grits, bring 4 cups of lightly salted water to a boil in a medium size heavy pot over high heat. Slowly pour the grits into the boiling water stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they are soft, about twenty minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the polenta to keep it from forming a crust.
For the shrimp, Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices and salt. Saut? the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside.
In the same pan, saut? the andoullie, garlic, shallot, paquillo peppers, and thyme, until they become aromatic, about 5 minutes. Add the Basic Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes.
Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives.
Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.
-From My New Orleans by John Besh/Andrews McMeel Publishing