Shrimp and Grits

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SHRIMP AND GRITS
From CORKED & FORKED

This is a classic low-country preparation. Finding head-on shrimp can be difficult, but it lends the dish a deep, authentic flavor. If you can’t find them—or if those buggy eyes simply freak you out—use headless, medium-large shrimp instead.

SERVES 4 TO 6

1 cup regular chicken stock
3/4 teaspoon fine salt
1 cup stone-ground grits
2 tablespoons unsalted butter
2 tablespoons vegetable oil
6 garlic cloves, minced
1/2 teaspoon white pepper
1 teaspoon red pepper flakes
1/4 cup andouille sausage, diced
1 small Spanish onion (about 1/2 cup), diced
1 pound head-on shrimp, peeled and deveined
1/2 cup dry white wine

1. Add the chicken stock, salt, and 3 cups of water to a large saucepan set over medium-high heat and bring to a boil. Slowly add the grits, whisking constantly to make sure the grains do not clump together. Reduce the heat to medium and simmer for 15 minutes, stirring about every 3 minutes. The grits should be thick when done.
2. While the grits are simmering, make the shrimp. Add the butter and oil to a large sauté pan over medium heat. At the moment the butter starts to bubble, add the garlic, white pepper, red pepper flakes, and sausage. Sauté for 1 more minute or until the garlic starts to turn golden-brown. Add the onions and sauté for another minute, until they start to turn translucent. Push the onions and sausage to the edge of the pan and add the shrimp in a single layer. Turn up to medium-high heat and cook undisturbed for 1 minute, or until the shrimp starts to turn pink. Flip over the shrimp and sauté for another 30 seconds or until the shrimp has turned completely pink.  
3. Add the white wine to the sauté pan and bring the mixture to a boil. Cook until the wine has reduced by half, about 2 minutes. Serve immediately over a heaping spoonful of grits.

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