DuBard Shrimp and Grits January 28 2014
Here's our take on this classic:
1 lb shrimp
1/2 cup vegetable oil
1/2 cup flour
1 medium onion, diced
1 green pepper, diced
3 stalks of celery, diced
6 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
1/2 cup vermouth
1 small bottle clam juice
1 lb andouille sausage, sliced
2 cups Coarse Yellow Grits
Water or stock
heavy cream (optional)
- Prepare grits per our basic coarse grits recipe. Coarse grits typically take about 1 hour. (You can use quick grits if you prefer - they usually take about 30 minutes or less.)
- Peel shrimp, retaining shells. Refrigerate peeled shrimp until read to use. Boil shells in 4 cups of water for apx. 30 minutes. Drain and set stock aside.
- Heat oil in dutch oven. Add flour and stir frequently to break up clumps. Over medium heat, stir frequently for about 20 minutes until the the roux is a dark color - somewhere between milk chocolate and dark chocolate.
- Add chopped vegetables, thyme, salt and spices. Saute until soft, about 10 minutes.
- Add vermouth and stir until evaporated. Add 2 cups of the shrimp stock made previously and bottle of clam juice, stirring well. Add sausage. Boil, uncovered, 15 minutes or until thick and bubbly.
- Put peeled shrimp in a ziploc bag with a small amount of flour. Shake. In a separate pan, heat oil on high. Briefly pan-fry shrimp in small batches. Add to sauce and cook 3 minutes.
- Serve over grits. Enjoy with good friends!