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
salt
Bayou spices
2 bay leaves
1/2 cup vermouth
1 small bottle clam juice
1 lb andouille sausage, sliced
 
For grits:
2 cups Coarse Yellow Grits
Water or stock
butter
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!