FOR THE GRITS
- 1 teaspoon salt
- 1 cup white stoneground organic grits
- 2 tablespoons butter
- ½ cup mascarpone cheese
FOR THE SHRIMP
- 2 tablespoons olive oil
- 36 jumbo Louisiana or other American shrimp, unpeeled
- 2 tablespoons Daddy’s Seasonings Original Blend or Spicy Cajun Blend
- ⅓ cup minced andouille sausage
- 2 cloves garlic, minced
- 2 serrano peppers (roasted)
- 1 tablespoon chopped fresh thyme leaves
- 2 cups Basic Shrimp Stock (recipe follows)
- 2 tablespoons butter
- 1 teaspoon fresh lemon juice
- 2 cups canned diced tomatoes
- 1 tablespoon chopped fresh chives
- Basic Shrimp Stock
- ¼ cup canola oil
- 1 onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 4 cloves garlic, crushed
- 1 pound shrimp shells
- 1 bay leaf
For the Shrimp and Grits:
- 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 1/4 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.
For the Basic Shrimp Stock (Makes 6 cups):
- Heat the canola oil in a large pot over moderate heat. Cook the onions, celery and garlic, stirring often, until they are soft but not brown, about 3 minutes.
- Add the shrimp shells, the bay leaf, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
- Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.
- Don’t cook the shrimp long; make them in batches and be sure to watch closely so 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.