LOWCOUNTRY FOOD IN THE SOUTH ENJOY DAN:

MORNINGSIDE LOWCOUNTRY SHRIMP AND GRITS by CHEF DAN:


Serves 4-6



INGREDIENTS:

1 cup quick grits

3-4 cups water

1 teaspoon salt

1-2 teaspoons butter

1/2-teaspoon fresh ground black pepper

2 tablespoons cream cheese

DIRECTIONS:



1. Place the grits in a skillet and cover them with 3 cups water, stir once.

2. Allow to the grits to settle for 1 minute, tilt the pan and skim off and discard the chaff and hulls.

3. Cover and let set stand overnight at room temperature.

4. Next day, set the skillet over medium-heat and bring to a simmer, stirring constantly, about 5 minutes.

5. Reduce heat to low and cook, stirring frequently, until grits are creamy, about 15-20 minutes

6. Add the salt halfway through.

7. To finish, stir in the butter, cheese, salt and pepper.

SHRIMP AND SAUCE INGREDIENTS:

1 pound shell on shrimp

1 tablespoon olive oil

1 onion, diced

1 stalk celery, diced

3 garlic cloves, sliced

4 cups water

1 teaspoon tomato past

3 spring fresh thyme

1 bay leaf

1 teaspoon whole, black peppercorns

1 tablespoon lemon juice

2 tablespoons butter

1 tablespoon flour

2 shallots, minced

1/2- teaspoon each of salt, freshly ground black pepper, and red pepper flacks

1 scallion, white and green part, thinly sliced

DIRECTIONS:

1. Peel and devein the shrimp, reserving the shells. Set shrimp aside to use later.

2. Heat the oil in a skillet over medium-heat.

3. Add shrimp shells, onion, celery, and garlic and sauté until shells are crisp, about 10 minutes.

4. Add the water, tomato paste, thyme, bay leave, peppercorns, and lemon juice.

5. Simmer over low heat, partially covered, until stock is flavorful and reduce. About 1 hour.

6. Strain the stock into a sauce pan, and keep hot, should be about 2 cups.

7. While the stock is cooking, mesh the butter and flour into a smooth paste, set aside.

8. In a skillet over medium-heat, cook the shrimp until pink, sprinkle the shallots over the shrimp.

9. Toss and cook until the shrimp is done, about 1 minute.

10. Add salt, red pepper flacks, and black pepper.

11. Using thongs, transfer shrimp to a warm plate.

12. Add the hot stock to the skillet and bring to boil over high-heat.

13. Whisk in reserved butter and flour mixture.

14. Cook until thickened, about 30 seconds.

15. Return shrimp to the pan and taste sauce for seasoning.

16. To serve, spoon the hot grits in shallow bowls.

17. Top with shrimp and sauce.

18. Sprinkle with chopped scallions.



ENJOY DAN: hallelujah