Shrimp and Grits
Aug 7, 2016 // By:Robin // No Comment
Welcome to my new adventure – My Sister’s Kitchen. My friends know that I’ve talked about sharing food ideas and general thoughts about wine and travel for quite some time. So, I thought that I would start with a commonly requested dish here in Texas… Shrimp and Grits.
I think its time to invite some friends over for dinner!
From November 2011
When my new office family found out that I was a transplant from Louisiana and that I loved to cook, the requests for a variety of familiar favorites started immediately.
I am a researcher cook, meaning that I check several books and websites. [River Road Recipes, Saveur, Epicurious, and My Husband Cooks] I compare ingredients and proportions. I look for what makes each one unique. Then, with a lot of hope and a quick prayer, I venture to the local markets to see what I can find. Cooking Creole/Cajun food in South Texas can be quite challenging sometimes. (Remind me to tell you about searching for tasso and andouille sometime.) Many times, it ends up being an experiment. Fortunately, it usually works!
Shrimp and Grits
I wanted to mix some Louisiana flare with this Carolina Low Country classic. So here's my take...
Cook the grits in the salted water. When cooked, add the butter and stir until melted.
Fold in the garlic and let it rest for one or two minutes. Then begin to add the fontina cheese. Stir until melted. Add the cheddar cheese, stirring until completely incorporated.
At this point... you need to taste, just to get a reference point before adding the Worcestershire. I usually start with about 1 tablespoon, and I stir - taste - add until I am happy. I very rarely have to add more salt or more Worcestershire, simply because I love the flavor of the fontina cheese.
Put this in a greased casserole dish, sprinkle with paprika or ancho chile powder. Bake at 350 degrees for 15 to 20 minutes or until slightly browned.
With a little olive oil in a large sauté pan, cook the onions. Cover the sauté pan and cook until they soften and begin to turn transparent. You do not want them to brown, so watch your heat.
Add the bell peppers and garlic. (add celery if you have chosen to use fresh) Cover the sauté pan and cook until tender.
Add the andouille. Heat thoroughly.
Stir in about 1/2 teaspoon of each of the following: celery seed, red pepper flakes, dry mustard, cumin, and ancho. Heat thoroughly.
Add the white wine, a little bit at a time. You want to start getting a nice gravy texture, without it being watery. Let this simmer and reduce.
Add the stock, a little bit at a time. Again, not too watery. Remember, you haven't added the shrimp yet, so you will need enough liquid to be able to cover and cook the shrimp.
Let simmer for about 10 minutes. Taste. You may need a little more of the above seasonings. Add a good pinch of parsley, and about 1/2 teaspoon of savory.
Add the shrimp. Add more of the wine and stock, alternately, if necessary. Let simmer for about 5 minutes. Once the shrimp turn pinkish in color, taste for further seasoning adjustments.
In your individual serving bowl, layer:
Red Pepper Flakes and Parsley
The Cheesy Grits recipe is adapted from the cookbook River Road Recipes. It is full of classic and simple recipes. Thank you, Ladies! I have had to change this recipe a bit because I can no longer locate the garlic cheese, but I have had great fun finding just the right combination of cheese types and substitutions. I found the combination of the sharp cheddar and fontina cheeses to be delicious. You really don't have to do a lot of extra flavor additions with a great fontina cheese selection. The one I use is a young red rind version, so it has a mild nutty flavor. Smoked gouda is another great option if you want to have that wonderful smoky flavor. You can make this the night before and bake it when you are ready. Just remember to take it out of the refrigerator for a little while to cut the chill. For the shrimp, I used the 30 count size. Use fresh, not pre-cooked. You won't be sorry for the extra effort. For the chorizo, you want the spicy dried variety, not the breakfast chorizo found here in South Texas. If you don't mind chunks of celery, please use 2-3 ribs of finely diced celery. I just prefer the flavor I get from celery seed. For the wine, you want a buttery varietal that would enhance the flavor of the shrimp. I chose a beautiful dark golden $12 ALBARINO Spanish wine which was velvety and buttery. [For more about the Albarino wines, visit http://www.foodandwine.com/articles/is-albarino-the-next-great-summer-wine.]
This is one of those beautiful one plate dishes, so unless you would like a side salad, just pick your favorite bowl and dig in!
January 01, 2017
January 01, 2017