Barbecued Shrimp with Asiago Grits and Crispy Shallots Source: Adapted from recipe by Chef Ann Cashion for Johnny’s Half Shell , circa 2008 — Yield: 4 servings Notes: You can use any brand of grits you choose, but we prefer Wade’s Mills or Anson Mills . Shrimp can be fresh or frozen, but fresh, head-on shrimp will give the best results. Retain the heads and shells to make stock. Amber beer can be an ale or a lager, but it should be lightly hopped. Recommended brands include Abita Amber Lager , Bell’s Amber Ale, Great Lakes Eliot Ness Amber Lager and Devil’s Backbone Vienna Lager .
Grits: 1 cup stone-ground white grits (see note) 4 cups water ½ cup heavy cream 4 Tbsp. (½ stick) unsalted butter 1 cup Asiago cheese, shredded or grated Protein: 2 pounds shrimp (pref. 16-20 ct. or larger), shelled and deveined, tails on (see note) Shrimp Stock: Shrimp shells 2-4 Garlic cloves, smashed
Barbecue Sauce: Clarified butter or neutral oil such as canola or grapeseed 1 Tbsp. garlic, minced 1 tsp. Cayenne pepper (scale to desired heat) 1 tsp. black pepper, ground 1 tsp. red pepper flakes ½ tsp. salt 1 tsp. thyme leaves 1 tsp. rosemary leaves ½ tsp. oregano 1 cup shrimp stock ¾ cup (6 oz.) Amber beer (see note) 2 Tbsp. (¼ stick) butter, cubed and chilled
1 Onions, chopped 1 Carrot, chopped
Crispy Shallots: Two medium shallots, peeled & sliced thinly
1 Rib celery, chopped 1 Tbsp. Tomato paste 1 oz. Cognac or brandy (may omit) Water
Canola oil (or other neutral oil) Chopped parsley for garnish
Method : Prepare grits: In saucepan, bring water to boil. Season with salt and add grits, stirring until fully incorporated. Reduce heat to very low. Continue to stir periodically to ensure grits are not sticking to bottom of pan or burning. Grits will release their starches as they cook. After approximately 1 hour, slowly stir in only enough cream to achieve creamy consistency. Keep warm until service. Prepare shrimp: Remove heads (if head-on) and shells of shrimp, leaving intact the last shell segment and tail. Reserve heads and shells for making stock. Devein by cutting shallow incision along length of back, remove dark “vein” (actually, the digestive tract) and discard. Butterfly the shrimp by cutting along same incision, but not all the way through, so that shrimp opens like a book. Place on oiled sheetpan and refrigerate. Prepare shrimp stock: In saucepan with a little oil, sauté shrimp heads and shells. Add garlic. Add onion, carrot and celery and sauté until caramelized. Add tomato paste to bottom of pan and cook. Deglaze pan by adding a little cognac and scraping bits off bottom of the pan. Cover with water, bring to a boil, then reduce heat to a simmer. Allow to simmer for at least 20 minutes. When finished, strain and discard solids. Prepare barbecue sauce: In saucepan, heat a little clarified butter or oil. Add garlic and sauté until soft and fragrant, but do not brown. Add all spices and sauté for approximately 3 minutes. Add shrimp stock and beer, bring to boil, then reduce heat to simmer to reduce sauce by 50 percent. Keep warm for service. Prepare crispy shallots : In a small sauté pan, heat enough oil to cover shallots to medium-hot. Cut a small slice off the side of the shallots to provide a base for cutting. Slice shallots in rounds as thinly as possible. Test to see if oil is hot enough by dipping one slice into oil to see if it bubbles. If no bubbling occurs, continue to heat. If oil bubbles fiercely, oil is too hot – remove from heat source to cool briefly and reduce heat. When the right temperature is achieved, place shallots in oil and swirl as shallots cook slowly. Shallots will begin to brown when water has evaporated from shallots. When browned, pour through strainer, reserving oil. Drain shallots on paper towels. Finish grits: Check grits for seasoning and re-season with salt and pepper as necessary. Stir in butter for richness. Finish by stirring in cheese. Sauté shrimp: Heat large sauté pan with reserved shallot oil to hot. Place shrimp in pan, open side down. When slightly browned, turn shrimp with tongs. Remove to plate and cover to keep warm. Finish sauce: Deglaze pan used to sauté shrimp with sauce base and lower heat. Mount butter into sauce by adding a few cubes at a time and swirling in, making sure sauce does not get too hot, which will cause the sauce to break. Incorporate as much butter as necessary to allow sauce to coat the back of a spoon. Plating: In warmed bowls, spoon in grits. On top of grits, place eight shrimp. Spoon sauce over the shrimp. Garnish with crispy shallots and chopped parsley.
CALVERT WOODLEY 2024 FALL SALE — 81
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