DuBard Shrimp and Grits
Here's our take on this classic:
Ingredients
For shrimp:
- 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)
Equipment
- Dutch oven
- Ziploc bag
- Frying pan
- Pot
Directions
- 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!