Chef Louis Osteen’s Shrimp & GritsMichael Martin
- 6 slices of bacon
- l/3 cup celery, chopped fine
- 1/2 cup green pepper, chopped fine
- 1 sprig fresh thyme or l/4 tsp. dried thyme
- l/3 cup white vermouth or dry white wine
- 4 cups fish/shrimp stock, or bottled clam juice
- l l/2 pounds shrimp
- 1 cup onion, chopped fine
- 2 cloves garlic, minced
- 2 bay leaves
- 8 Tablespoons all-purpose flour
- 2 cups heavy cream
- 2 Tablespoons tomato paste
- 6 Tablespoons butter
In a large skillet, set over medium-high heat, cook the bacon until crisp. Remove to paper towels to drain, reserving the fat in the skillet. In the rendered bacon drippings, sauté the onions, celery, peppers and garlic. Cook 4 to 5 minutes. Add the thyme and bay leaves and cook for
Increase the heat to high and add the vermouth and cook until it evaporates, about 2 to 3 minutes.
Lower the heat to medium, add the flour to the pan, stirring to prevent lumps. Be sure to scrape up any of the browned bits that are stuck to the bottom of the pan. Cook the flour for a few minutes to brown it.
Add the stock and tomato paste and mix quickly with a whisk to avoid lumps. When the mixture starts to bubble, add the cream. Return to a simmer and taste for salt and pepper. At this point, you can also add some Tabasco or Texas Pete to taste. Slowly simmer the sauce for about
another 4 to 5 minutes while you cook the shrimp.
In your grandmothers cast iron skillet, melt the butter over medium-high heat. When the butter starts to bubble, add the shrimp. Stir-fry the shrimp until they are just about half cooked. Sprinkle with salt and pepper.
Quickly pour the simmering sauce over the shrimp and cook for another 2 minutes.
Spoon shrimp and sauce over creamy hot grits and garnish with cooked bacon - either whole or chopped.
Source: Michael Martin