New Orleans Shrimp and Cheddar Grits
INGREDIENTS FOR SHRIMP
1 ½ pound medium shrimp ( shelled and deveined - save shells for stock) 1 teaspoon old bay seasoning 1 large onion, finely chopped 2 celery stalk, chopped 2 garlic cloves (crushed) 1 teaspoon olive oil 1 green bell pepper 5 tablespoons of butter 1 teaspoon red pepper flakes ¼ cup all-purpose flour ½ teaspoon salt 2 scallions - chopped 2 ½ cups stock (make stock from shrimp shells) 1 teaspoon tabasco
TO MAKE STOCK Add shrimp shells to a medium saucepan. Pour in 3 cups water, 1/2 teaspoon salt, 1 bay leaf, fresh sprig of thyme and a bouillon cube. Bring to a rolling boil then simmer on medium low for 30 minutes. Strain and set aside.
FOR THE SHRIMP Season shrimp with black pepper and Old Bay Seasoning and a sprinkling of salt and set aside. Add olive oil and 2 tablespoons butter to large skillet over medium heat. Heat through until hot. Add celery, onions, crushed garlic and green pepper. Saute until vegetables are soft. Do not burn. Remove from pan and set aside.
Clear any excess liquid from pan with paper towel. Return pan to heat and add butter. When fully melted and bubbling sprinkle in flour, black pepper and salt; whisk to incorporate. Continue whisking for five minutes. Please do not allow the roux to burn. At this point, return sauteed vegetables to pan, slowly whisk in warm stock until thickened. Add shrimp and cook for 3 minutes. Adjust seasoning add Tabasco. Sprinkle with scallions. Serve with cheddar grits.
CHEDDAR GRITS
INGREDIENTS 2 teaspoons salt 1 cup of grits (yellow or white) 1 ¼ cups half-and-half 2 tablespoons unsalted butter 1 ½ cup grated sharp white cheddar cheese - about 4 ounces ½ teaspoon freshly ground black pepper
DIRECTIONS Bring 4 cups of water to boil in a large heavy bottom pot. Add the salt. Mix the grits with water to a runny paste. Add to boiling water and continue stirring quickly with a wooden spoon to prevent lumps from forming. Reduce the heat to low and simmer, stirring occasionally until the grits thicken about 6 minutes. Add the half-and-half and butter to the pot and stir. The mixture will seem thin, but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover pot and reduce heat to low and cook, stirring occasionally for 45 minutes until very smooth and creamy. Remove pot from heat and stir in Cheddar Cheese and pepper. Adjust seasoning, This is a mouth-watering dish that’s full of flavor and very is satisfying to the palate. Add as much Tabasco as you can handle. And finally, sap up every drop of that delicious sauce with a few slices from a french baguette.
