Post up you best recipes foe football season or Deer season... You know a fat boy likes his food!
This is one of the most satisfying dishes in all of New Orleans cooking. 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 sautéed 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 white stone-ground organic grits
2 tablespoons butter
1/2 cup mascarpone cheese
FOR THE SHRIMP:
2 tablespoons olive oil
36 jumbo Louisiana or other wild American shrimp, unpeeled
BASIC CREOLE SPICES
Salt
1/3 cup minced andouille sausage
2 cloves garlic, minced
1 shallot, minced
2 piquillo peppers (roasted red Spanish peppers in a jar)
1 tablespoon chopped fresh thyme leaves
2 cups Basic 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 water with the salt to a boil in a medium-size saucepan 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 become soft, about 20 minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the grits in the pot to keep a crust from forming.
For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they begin to brown but are not cooked all the way through. Remove the shrimp as they cook and set aside.
In the same skillet, sauté the andouille, garlic, shallots, piquillo peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until it's nice and thick, 3-5 minutes.
Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives.
Spoon a heaping ¼ cup of the grits into the center of 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.
Hats off!
This is one of the most satisfying dishes in all of New Orleans cooking. 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 sautéed 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 white stone-ground organic grits
2 tablespoons butter
1/2 cup mascarpone cheese
FOR THE SHRIMP:
2 tablespoons olive oil
36 jumbo Louisiana or other wild American shrimp, unpeeled
BASIC CREOLE SPICES
Salt
1/3 cup minced andouille sausage
2 cloves garlic, minced
1 shallot, minced
2 piquillo peppers (roasted red Spanish peppers in a jar)
1 tablespoon chopped fresh thyme leaves
2 cups Basic 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 water with the salt to a boil in a medium-size saucepan 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 become soft, about 20 minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the grits in the pot to keep a crust from forming.
For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they begin to brown but are not cooked all the way through. Remove the shrimp as they cook and set aside.
In the same skillet, sauté the andouille, garlic, shallots, piquillo peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until it's nice and thick, 3-5 minutes.
Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives.
Spoon a heaping ¼ cup of the grits into the center of 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.
Hats off!
Roasted pablano's are awesome!!!
