John Besh's Shrimp and Grits

• Seafood

  • 30 Louisiana shrimp, jumbo
  • 4 cups Shrimp stock

• Produce

  • 1/2 cup Chervil, fresh sprigs
  • 1 tbsp Chives, Fresh
  • 2 cloves Garlic
  • 1 Shallot
  • 1 tbsp Thyme, fresh leaves
  • 2 cups Tomatoes, canned

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 Creole spices
  • 2 Piquillo peppers
  • 1 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Mascarpone cheese

• Other

  • ⅓ cup minced andouille
  • 1 cup Mcewen's white stone ground organic grits

Found on keyingredient.com

Description

Directions

• 1.For the grits, bring 4 cups of lightly salted water to a boil in a medium size heavy pot over high heat. Slowly pour the grits into the boiling water stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they are soft, about twenty minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the polenta to keep it from forming a crust. 2.For the shrimp, Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside. 3.In the same pan, saut? the andoullie, garlic, shallot, paquillo peppers, and thyme, until they become aromatic, about 5 minutes. Add the Basic Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes. 4.Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives. 5.Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.