Food Network: Shrimp and Grits

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Shrimp and Grits
Recipe from John Martin Taylor’s cookbook Hoppin’ John’s Lowcountry Cooking, published by Bantam

Ingredients
4 cups milk
2 tablespoons butter
Salt
Freshly ground white pepper
1/2 cup stone whole grain grits
2 ounces grated white Cheddar cheese
1 tablespoon olive oil
1/2 pound link smoked sausage, cut in half and sliced 1/2-inch thick
2 teaspoons chopped garlic
1 pound medium shrimp, peeled and deveined
Freshly ground black pepper
1/4 cup dry sherry
2 cups Shrimp Stock, recipe follows sticks of cold butter, cubed
1 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves
1 cup of the Sweet Corn Relish, recipe follows

Directions
In a saucepan, over medium heat, add the milk and butter. Season with
salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits. Reduce the heat to
medium low and continue to cook for about 1 hour or until the grits and tender and creamy, stirring
every 10 minutes to prevent the grits from sticking. Add some water during the cooking process if
the liquid evaporates to much. Remove from the heat and stir in the cheese. Reseason with salt and
white pepper if needed. Set aside and keep warm. In a saute pan, over medium heat, heat the oil.
Add the sausage and render for 2 minutes. Add the garlic and saute for 30 seconds. Season the
shrimp with salt and black pepper. Add the shrimp and continue to saute for 2 minutes. Remove the
pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry,
shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the
pan and set aside. Add the stock and bring the liquid to a boil. Reduce the heat to medium low and
mount in the butter. Add the shrimp back to the sauce and simmer for 2 minutes. Remove from the heat
and stir in 2 teaspoons of the parsley. To serve, spoon the grits in the center of each shallow
bowl. Spoon the shrimp mixture over the grits. Garnish with the corn relish and remaining
parsley.

Ingredients
SHRIMP STOCK
Recipe from New New Orleans Cooking, by Emeril Lagasse, published by William Morrow

8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano
3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature

Directions
Rinse the shrimp heads and shells quickly under cold water, and place
them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat
to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to
cool thoroughly, strain and refrigerate. Keeps for 1 month. Yield: 3 quarts

Ingredients
SWEET CORN RELISH

1 red bell pepper seeded and chopped (about 1 1/2 cups)
1 green bell pepper, seeded and chopped (about 1 1/2 cups)
1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups)
2 cups chopped celery
1/2 cup chopped fresh chili peppers, such as jalapeno
3 cups white vinegar
1/2 cup fresh lemon juice
1 teaspoon celery seeds
1 teaspoon dry mustard

1/2 teaspoon ground turmeric
6 cups sweet corn kernels (from about 12 ears)

Directions
Put everything but the mustard, turmeric, and corn in a nonreactive pot
and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix
together with some of the hot liquid from the pot, then add the mixture to the pot along with the
corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes. Pack the mixture
into 6 (1/2 pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve
this condiment with poultry, beans or rice. Yield: 6 1/2 pints