"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for CAROLINA SHRIMP and GRITS, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mandy Jones
Added: Friday, June 13, 2008


1 cup stone ground grits
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter

1 pound medium-sized, shell-on shrimp
2 tablespoons unsalted butter, room temperature
1 tablespoon flour
1 tablespoon olive oil
1 medium onion, small dice
1 small stalk celery, small dice
2 large garlic cloves, thinly sliced
3 full sprigs fresh thyme
1 teaspoon tomato paste
1 bay leaf
1 teaspoon whole, cracked black peppercorns
1 strip lemon peel
2 ounces thick bacon, minced (3 tablespoons)
2 large shallots, minced (1/4 cup)
1 teaspoon sea salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 scallion, white and green part, thinly sliced

1. Place grits in heavy, medium-sized saucepan and cover with 2 cups water. Stir once. Let settle a full minute, then tilt pan and skim off chaff and hulls with fine tea strainer. Set pan over medium heat and bring to a simmer, stirring constantly with a wooden spoon, about 5 minutes. Meanwhile, heat 2 cups water in small saucepan and keep hot.

2. Cook grits, covered, over very low heat, stirring frequently and adding small amounts of hot water to saucepan when grits become thick, about 1 1/2 cups water or more in 4 or 5 additions. Cook until grits are creamy and tender throughout - but not mushy - and hold shape on a spoon, about 90 minutes. Stir in salt after 45 minutes. Uncover pot and stir in butter. Add more salt if desired and black pepper.

3. While grits are cooking, peel and de-vein shrimp, reserving shells. Dry shrimp and refrigerate until ready to use. Mash butter and flour into smooth paste in small bowl and set aside. Heat olive oil in heavy, medium saucepan over medium heat. Add shrimp shells, celery, onion, garlic and saute until shells are crisp and aromatics tender, 10 minutes. Add 4 cups water, thyme, bay, peppercorns, tomato paste and lemon peel. Cover and bring to simmer over medium heat. Reduce heat and simmer, partially covered, until stock is flavorful and reduced, about 1 hour. Strain into small saucepan (should be 1 1/2 cups) and keep hot.

4. Saute bacon in large, non-stick skillet over low heat until crisp. Move bacon to periphery of skillet and increase heat. Arrange shrimp in single layer and sear until pink. Sprinkle shallots over shrimp, toss and cook until shrimp are done. Season with salt and pepper. Transfer to warm plate. Add hot stock to skillet and bring to boil over high heat. Whisk in reserved butter and flour mixture. Simmer until thickened, 20 seconds. Return shrimp to pan and taste for seasoning.

5. To serve, spoon hot grits into 4 shallow bowls. Top with shrimp and sauce. Sprinkle with chopped scallions.

Serves 4.




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