Shrimp & Grits from Galatoire's

December 13, 2006

SHRIMP & GRITS SAUCE

INGREDIENTS

2 lbs. Tasso (small dice)
4 ea yellow onion (small dice)
3 ea green bell pepper (small dice)
3 tsp. garlic (minced)
3 ea tomato (concasse)
1 cup sherry vinegar
3 qt chicken stock
1 qt shrimp stock
1 bunch fresh thyme leaves


PROCEDURE

  • Sweat out veg.
  • Add garlic.
  • Add tomato and deglaze with vinegar.
  • Add stocks and and thyme. Let simmer for 15 min.


GRITS

INGREDIENTS

1 lb stone ground grits
2 qt heavy cream
2 qt Water
1/2 lb. butter
salt and pepper
roasted garlic

PROCEDURE

  • Bring cream, butter, and water to simmer.
  • Whisk in grits and stir constantly for first few minutes.
  • Stir occasionally and cook over low for 20 -30 min.
  • Add in roasted garlic puree.
  • Season with salt and pepper.


Plate Up

INGREDIENTS

7 ea U-10 Shrimp (peeled, head on)
1 tsp creole seasoning
6 oz sauce from above
6 oz garlic grits
2 tsp butter

PROCEDURE

  • Toss shrimp in creole seasoning.
  • Saute in hot skillet. Once browned on both sides deglaze pan with the sauce.
  • Allow to come to a simmer.
  • Whisk in butter to incorporate.
  • In a pasta bowl, place grits on one side. Lable sauce on the other side of bowl and place shrimp on top of the sauce.