Shrimp and Grits

1 pound peeled shrimp

4 cups broth, recipe below (3 cups tomato juice, 1 cup chicken stock for substitution)

1/2 cup sweet onion, medium diced

1/2 cup red pepper, medium diced

1/2 cup diced andouille sausage

2 teaspoons minced garlic

3 tablespoons heavy cream

3 tablespoons canola oil

tabasco

kosher salt

1 bunch green onion, thinly sliced

1. heat a large rondo or dutch oven on medium heat

2.  when hot add canola oil. wait 1 min for oil to heat and add, shrimp.  

3.  sprinkle with salt and cook for 1 min on each side and remove from heat.  remove from pan

4.  add andouille and onion to pan, cook until andouille is brown and cripsy and onions are softened (about 4 mins)

5.  add red peppers and garlic, cook until fragrant (about 1 min)

6.  add shrimp back to the pan and deglaze with broth (or substitution)

7.  bring to a simmer, add heavy cream, season with salt (about 2 teaspoons), and add 4 shakes of tabasco

8.  serve immediatley over grits and top with green onions

For grits:

1 cup stone ground corn grits

1 quart water

2 teaspoons salt

1.  bring water and salt to a boil

2.  whisk in grits to boiling water and turn to low heat

3.  cook until they have reached the desired texture, tasting to test.  add more water if needed.  can hold for up to 2 hours.

Broth:

1 cups fennel, medium dice

1/2 cups leeks, medium dice 

1 cup onions, medium dice

1/2 cups shallots, medium dice

2 tablespoos minced garlic

2 cups quarts white wine, reduced by half

1 oranges zested, peeler not micro

1 28oz can peeled san marzano tomatoes, pureed

4 cups chicken stock

1 cup olive oil

1 cup pernod

cayenne, salt tt

sachet:  orange peel, 1 sprig rosemary, 1/2 bunch thyme, 4 bay leaves, 1 T blk pep corns, 2 cloves, 5 star anise, 2 T fennel seed

1.  In a rondo sweat fennel, leeks, onions, and shallots over medium low heat.  Do not caramelize.  

2.  Sweat veggies until they are mushy, about 30 mins

3.  garlic and sachet until fragragrent

4.  turn heat to medium high and deglaze with wine redux

5.  add tomatoes and chicken stock, bring to a simmer and resuce heat to a very lite bubble.  goal is not to drastically reduce.  cook for 1 hour

6.  remove from heat and remove sachet and

8.  finished with cayenne, raw pernod, and salt