Gulf Shrimp with Blue Corn Grits - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Gulf Shrimp with Blue Corn Grits

Air date: August 11, 2016. Source: Chef John Folse.

Prep Time: 1½ Hours

Yields: 4–6 Servings

Comment:

My good friend and florist, Erin DeBosier, delivered a bouquet of beautiful flowers to her favorite chef … me! As we were catching up on food and flowers, I wanted to whip up a quick little lunch for the two of us. She loves Shrimp and Grits and so do I, so I decided to do the florist version by using my bright blue, stone-ground grits!

Ingredients for Blue Corn Grits:

2 cups Chef John Folse’s Stone-ground Blue Corn Grits

6 cups water

1 tsp salt

½ tsp ground black pepper

½ tsp granulated garlic

3 tbsps salted butter

¼ cup heavy whipping cream

salt and black pepper to taste

Method for Blue Corn Grits:

In a 1-gallon, heavy-bottomed pot, bring water to a simmer over medium-high heat. Add salt, pepper and granulated garlic. Add grits and stir constantly over medium-high heat until grits are tender and creamy, 8–9 minutes. Add butter and continue stirring until butter is melted. Remove from heat and stir in heavy whipping cream until well blended. Adjust seasonings to taste if necessary. Allow to sit 15–20 minutes before serving. Prepare shrimp during this process. NOTE: Grits may be made well in advance and re-thermalized over medium heat, adding hot water as needed to retain desired consistency. Any leftover, cooked grits may be refrigerated and when ready to use, re-thermalized using these same directions.

Ingredients for Shrimp:

3 dozen (21–25 count) shrimp, peeled and deveined

¼ pound butter

1 tbsp minced garlic

¼ cup sliced green onions

¼ cup sliced mushrooms

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

¼ cup diced green bell pepper

2 tbsps flour

1 ounce dry white wine

2½ cups hot shellfish or chicken stock

1 tsp lemon juice

1 tsp chopped parsley

salt and cracked black pepper to taste

Method for Shrimp:

In a heavy-bottomed sauté pan, melt butter over medium heat. Sauté garlic, green onions and mushrooms 2 minutes or until mushrooms are slightly wilted. Stir in all bell peppers and cook 1 additional minute. Add shrimp and stir-fry 2 minutes or until they begin to turn pink and curl. Whisk in flour and blend until a white roux is achieved. Deglaze with wine and add hot stock, whisking well into seasoning mixture. Add lemon juice and parsley then season to taste using salt and pepper. Cook until sauce is thickened and shrimp are perfectly done. Use additional chicken stock if the sauce becomes too thick. To serve, place an equal portion of warm blue corn grits in the center of each large serving bowl. Top with an equal portion of shrimp and drizzle with remaining sauce.

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