KE - Posted - 12/23/2009:  16:32:25

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In previous threads on grits pandjlocke post a recipe for "Shrimp and Grits."
http://www.banjohangout.org/forum/t...&whichpage=2
http://www.banjohangout.org/forum/t...&whichpage=2

Here it is:

Shrimp & Grits



Ingredients

* 1/2 cup Worcestershire sauce
* 1/4 cup hot pepper sauce
* 1 (48 ounce) can chicken broth
* 1 1/4 cups stone-ground corn grits
* 1/2 cup half-and-half cream
* 3/4 cup whole milk
* 2 tablespoons canola oil
* 1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices
* 1 (8 ounce) package sliced fresh mushrooms
* 1/3 cup chopped fresh tomato
* 1 pinch kosher salt
* 1 bunch green onions, chopped
* 1 pound uncooked shrimp, peeled and deveined
* 1/3 cup chopped fresh flat-leaf parsley
* 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
2. In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
3. Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
4. Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.

Enjoy!

KE - Posted - 12/23/2009:  16:32:56

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Review:

It made my socks go up and down and my underwear spin in circles. If it weren't for the lousy service and cheap melamine plates, I would have thought I was eating at a four-star restaurant. One needs swear words to describe just how good this was.

I used peeled and deveined 21-25 count shrimp, which fortunately were on sale at the market. I par-boiled, skinned and diced a good hothouse tomato, and just used the whole thing rather than waste it. I used stone-ground yellow grits from Bob's Red Mill. The recipe was clear and easy to follow. It was a five pot dinner counting the side dishes, and since I only have two burners it took a little timing, but still easy enough for one chef.

I served it with string beans sauteed with shallots and garlic. For beverage, Blue Moon with an orange slice in a frozen pilsner glass. The creamy grits, served with shredded cheese, would have been great by themselves, but were a perfect complement to the richly glazed smoked sausage and shrimp. The sausage and mushrooms soaked up the richly flavored and spicy glaze, while the plump shrimp maintained their more delicate juiciness.

The recipe could have served six, but three off us polished it off with one serving left for a midnight snack. This is the sort of plate you'd expect to run $25-30 in a restaurant. Total cost of ingredients, about $20, but for serving 6 that's pretty reasonable. The recipe plates really well and makes a very attractive presentation.

Thanks, paddy. This was outstanding. It goes in the recipe drawer.

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Edited by - KE on 12/23/2009 16:53:14

backtothefuture - Posted - 12/23/2009:  17:00:18

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quote:

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Originally posted by KE

...... If it weren't for the lousy service and cheap melamine plates, I would have thought I was eating at a four-star restaurant.......

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Hey....that's your OWN fault!!!

You could have had that beautiful set of Corelleware that my wife made get rid of two years ago. Couldda had it for just the postage!

I still miss it.

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Edited by - backtothefuture on 12/23/2009 17:02:28

pandjlocke - Posted - 12/23/2009:  17:38:37

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Wow. It pleases me that you liked it. It's one of my favorites. Your review was ALMOST better than the dish.

dmiller - Posted - 12/23/2009:  17:51:27

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Sounds wonderful!! KE (and Paddy) - - - it's probably less "labor intensive" than it looks, but what is the total prep and cooking time? That looks like something the guys at the house might enjoy. It'd be fun to try it and serve it up for them.

raybob - Posted - 12/23/2009:  19:02:03

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Thanks for writing this up. That recipe also caught my eye, and now I know I've got to try it.

KE - Posted - 12/23/2009:  19:21:07

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quote:

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Originally posted by dmiller

Sounds wonderful!! KE (and Paddy) - - - it's probably less "labor intensive" than it looks, but what is the total prep and cooking time? That looks like something the guys at the house might enjoy. It'd be fun to try it and serve it up for them.

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Most of the other work can be done while cooking the grits. The grits take 60 minutes, so it's about 75 minutes of work altogether. That included the sauteed green bean side dish, which went very well with the shrimp and grits.

Sauteed Green Beans

1 lb green beans, fresh or frozen
2 Tablespoons butter
2 Tablespoons diced shallots
2 Tablespoons diced garlic
salt and white pepper, to taste

Steam the green beans for about three minutes in a covered pot. Immediately place beans in a bowl of ice water. This can be done ahead of time. Saute the diced shallots and garlic for about 20-30 seconds add the green beans and saute another three minutes. Season with salt (ground sea salt preferably) and white pepper. Serve immediately.