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Duck Camp Shrimp and Grits

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"This is such a simple, iconic Lousiana partnership: our wild Gulf shrimp served over excellent grits. The quality of the shrimp really matters here, because they're not cooked long, just quickly saut�ed in olive oil. After the shrimp are briefly cooked, they're removed from the skillet and returned just when the light sauce is ready to be ladled over the grits."

List of Ingredients

◦� 2 tablespoons olive oil
◦� 30 jumbo wild American shrimp, peeled and deveined
◦� Salt
◦� 1 cup sliced andouille or other smoked pork sausage
◦� 1 pound fresh pork sausage, casings removed
◦� 1 onion, chopped
◦� 3 cloves garlic, minced
◦� 1 teaspoon dried thyme
◦� 4 cups shrimp stock
◦� 2 cups diced tomatoes
◦� 1 teaspoon fresh lemon juice
◦� 2 green onions, chopped
◦� Baked Cheesy Grits (recipe follows)


Recipe

Heat the oil in a large skillet over medium heat.
Season the shrimp and saut� until they start to brown but are not cooked all the way through. Remove the shrimp and set aside.

In the same pan, saut� the smoked sausage, crumbled pork sausage, onions, garlic, and thyme until they become aromatic, about 5 minutes. Add the stock and bring to a simmer. Reduce the sauce until it is nice and thick, 3 to 5 minutes. Return the shrimp to the skillet and cook another 5 minutes.

Add the diced tomatoes and lemon juice.
Serve the shrimp in a big tureen topped with the green onions, with the grits on the side.

Serves 6




❧ Baked Cheesy Grits:

For years, I've used Frank McEwen's organic stone ground corn products: cornmeal, polenta, and white, yellow, blue, and speckled grits. The quality that comes from his Alabama mill (mcewenandsons.com) is consistently outstanding.

◦ 1 tablespoon salt
◦ 4 tablespoons butter
◦ 1 cup stone ground grits
◦ 1 cup grated provolone or mozzarella cheese
◦ � cup cream cheese
◦ Pinch red pepper flakes

Bring 1 quart water, the salt, and butter to a boil in a large saucepan, then slowly whisk in the grits.

Lower the heat and cook, stirring often, until the grits become soft and creamy, about 20 minutes.

Remove from the heat and fold in the cheeses, pepper flakes, and more salt. Serve right from the pan, or transfer to a skillet and bake at 350 degrees for 15 minutes.

Serves 6