So for my first blog/recipe/kitchen chat, I have chosen my signature dish:
Shrimp & Grits
The night before:
Stock:
3 lbs of head on shrimp (the mediums actually work better than jumbos for this, they are bitesize and obviously if they are head on, they must be fresh and not frozen. If you can't get them, make another dish of something else.)
2 doz clams (or more if you want, but this is the minimum)
Head the shrimp; put the rinsed heads in a deep stock pot and cover with water. Bring to a simmer, may need to half cover depending on depth to keep everything under control. Shell and clean the shrimp. Put the shrimp on ice and refrigerate for tomorrow’s use. Toss the shells in the stock pot and continue simmering for about an hour. You will have to scrape down the sides of the pot during this process. Although it is common practice to add aromatics and vegetables to stocks, I do not flavor them with anything but the star ingredient.
During that hour, steam the clams over about an inch of water. When done, pour the steaming liquid into the stock pot with the simmering shrimp shells. Eat the clams for dinner along with a cold glass of New Zealand Sauvignon Blanc, lots of lemon, melted butter and cocktail sauce. No bread because there is nothing to sop up.
Strain the stockpot several times to remove grit and shells. I use several strainers, starting with a large one to get out the shells down to a very fine one. Do not discard the bright orange goo on the sides of the pot. Return the strained stock to the pot, scrape down the sides and reduce by half. Strain one last time and let cool and refrigerate for tomorrow’s use. You should have about 3 cups of stock.
The morning of:
Grits: I use stone-ground yellow grits, but white grits are okay too. Under no circumstances do you use instant or quick grits. If you do, please just abandon this project right now. Pour 1 ½ cups of dry grits into a large bowl and cover with cold water. Stir up the grits and use a small strainer to remove bits of the bran. Drain well. In a deep, heavy pot pour 1 cup of the shrimp stock, two cups of water and a couple of dashes of salt. Bring to a boil and slowly add the grits while whisking so they don’t lump up. Reduce heat to low and add two cups of whole milk and one cup of Half & Half and simmer and stir often until creamy and just done. Adjust salt and pepper to taste, it’s okay to add a knob of butter, but not cheese. They will burp and bubble and make a mess. A deep pot helps contain the mess.
Shrimp & Cream Sauce:
1 lb Andueille Sausage, quarter each sausage lengthwise and then chop
2/3 cup each chopped celery, red bell pepper, onion and green onion
2 cups shrimp stock, one cup white wine, one cup heavy cream
4 sprigs fresh thyme, several tablespoons Cajun Seasoning (I like Prudhommes Seafood Magic)
Saute the sausage and remove with a slotted spoon. In the same pan, very lightly sauté the shrimp, until just pink, remove with a slotted spoon.
Drain the pan of all but 1 tbs of grease and saute the vegetables in it, leaving the green onion until the very last after everything else is almost done. If you need a dash or two of oil, use extra virgin olive oil.
Deglaze the pan of vegetables with the white wine, reduce until 1/3 of liquid is left. Add the thyme sprigs. Add the shrimp stock and reduce by half. Add the cream and Cajun seasonings and reduce by half. Remove the thyme stems. Add the shrimp and sausage, heat thru and adjust seasoning.
Serving:
Place a helping of the grits in a shallow bowl. Top with the shrimp & cream sauce and some finely chopped green onion.
