Another Sunday Meal...Shrimp and Grits!

Alas - I'm here. I've been away, but not intentionally. I didn't know that while I was on a quest to become more creative it would take so much of my energy. Because I'm trying to get to the big leagues, I have to put more more thought and emphasis on some of the creative things I do. But you know what's interesting? I've never really considered myself all that creative. Other people think so - me, not as much. Well, you didn't come here to hear about that. You came for food, right? So let's get to it.

Today (or yesterday rather), I felt a bit more of my southern roots (no worries, I'm changing regions soon - lol). I took a classic - and well, gave it the old DTW twist. The classic shrimp and grits grew up a bit. I took grits and fattened them up with tons of parm, cream, and parsley. I make a great sausage gravy that started with a great breakfast staple (not bacon this time) and it was introduced with layers of flavor courtesy of shallots and garlic. The pan gravy was great and I poached the shrimp in the gravy until nice and tender. You can have shrimp and grits without a biscuit - but what's the use. A reader e-mailed me a great recipe for a quick and no fuss biscuit that she got from America's Test Kitchen (we love that show, right?). I'm no baker - but I figured what they heck, I'd give it a try. I did...it was super easy and I'll do it again without any problem. Just a plain biscuit, you ask? Of course not - here's the twist. How about a SCAMPI BUTTER? Yes, that's right! The same ingredients you find in a good shrimp scampi get incorporated into room temperature butter to make the best compound butter you've ever had! It's all you need, minus the shrimp, to have a great time!

Here are the recipes. Enjoy...along with the many pics I took!
-DTW

Oh yea, PS - the Everyday Cookin' budget is still low - lol...so those triangle plates - well, they're here to stay for a while. It's either a love or hate relationship - lol. I'm growing a bit tired of them, but you know, they keep me inspired. We love inspiration, right?


Scampi Butter

1 stick of room temperature butter
1 cup of white wine
1 clove of garlic, grated
Juice and zest of a half of a lemon
1 tablespoon of finely chopped parsley

Reduce the white wine until it's almost evaporated. Put it on medium high until it reduces by at least half. Grate in a clove of garlic and remove from the heat. The residual heat will cook the garlic and continue to reduce the liquid. Once cooled remove from sauce pot. Add all other ingredients and combine thoroughly. You can remold the butter by using parchment paper or plastic wrap. Store in the fridge until ready to use. (This butter is perfect over breads and steamed veggies).

Shrimp and Grits
1 2/3 cups of low sodium chicken stock
1/2 cup of quick cooking grits
1/4 cup of heavy cream
1/4 cup of grated Parmesan cheese
1/2 table spoon of chopped parsley
salt and pepper to taste

1/2 pound of gulf shrimp, cleaned, peeled, and deveined
1 large shallot
1 clove of garlic
1/3 cup of breakfast pork sausage
1 tablespoon of flour
1 tablespoon of olive oil
1/2 cup of low sodium chicken stock
2 tablespoons of heavy cream
1/2 tablespoon of chopped basil

For Grits
Bring chicken stock to a boil. Stir in grits and season with a pinch of salt and pepper. Cook by constantly stirring for 2-3 minutes. You should have a thick consistency. Add cream and continue to stir for another 2 minutes. Whisk in cheese and parsley. Taste for salt and pepper. Remove from heat until ready to serve.

For Sausage Gravy and Shrimp
Saute pork sausage, shallots, and garlic with no oil until sausage is brown. Add olive oil and whisk in flour to combine. Cook mixture for at least one minute. Add chicken stock slowly - mixture should immediately thicken. Add shrimp, basil, and a pinch of salt and pepper. Reduce heat and let simmer until shrimp have been poached.

Biscuits (From America's Test Kitchen)

2 cups of all purpose flour
2 tablespoons of sugar
2 tablespoons of baking powder
1/2 tablespoon of salt
1 1/2 cups of heavy cream

(Here's how I made them) Combine all ingredients and knead until well incorporated. Roll out using a rolling pin. I used a can (the same one from the chicken stock) to cut out the biscuits. I topped them with an egg wash and I put them on a non stick cookie sheet in a 375 degree oven for 15 minutes. That was it...and they were good!

***Warning - these pictures are totally out of order...but you get the idea - lol***


Me testing the biscuits - quality control...that's what we're calling it!

















Just cleaned the shrimp - ready to rock and roll!

















Fattening up the grits...I'm thinking you could totally use polenta!

















The shrimp and gravy mixture!

















The plating...I should have totally used a bowl. But you live and learn!

















Shallots and sliced garlic...they should make this into a candy.

















You know what brand I endorse - lol.

















They look good, right?

















Starting the process...the house smelled great!

















These are what grits come in. See my Blackberry - lol? Man on the move!
















About to roll out the dough. I'm soooo not a baker. I had flour EVERYWHERE!

















Not too bad, huh?
















It was really easy.

















Putting on the egg wash.

















The scampi butter ingredients...and my new cutting board - lol.
















About to reduce the white wine.

















Happy face plate...it was good!

















The final plating. Bad lighting and I should have used a bowl. See, I'm sharing my mistakes.
















the finished butter - with lemon seeds and all - lol.

















The plating of the grits.