Shrimp & Grits

This recipe comes from my good friend Henry.

Enjoy!!!
B.D.

Shrimp & Grits
Serves six

White grits
Ingredients
1 cup white stone ground grits
4 cups water
1 teaspoon salt
1/2 cup mascarpone cheese
2 tablespoons butter

Directions
1) Bring the water to a boil and lightly season with salt.
2) Add the grits while stirring rapidly and turn down to a simmer.
3) Constantly stir, making sure to keep the bottom of the pot from sticking.
4) Simmer the grits on low for about twenty minutes stirring all the time.
5) To finish stir in the butter and mascarpone.
6) TASTE and adjust.

Shrimp stock
Ingredients
1 rib of celery quartered
1 carrot peeled and quartered
1 onion peeled and quartered
1 sprig thyme
1 head garlic, split in half
2 pound shrimp shells (If you do not cook with shrimp regularly, talk to your fish monger for help)
1 gallon water or just enough to cover

Directions
1) Simmer everything covered in water for one hour on low, skimming the fat the whole time.
2) Strain and reserve liquid cold.

Sautéed shrimp and sauce
Ingredients
30 jumbo shrimp (about 1.5 lbs of 21/25 count; Peeled and deveined, (use shells in Shrimp Stock)
6 Tbsp. small diced (Jacobs’ Andouille)
1 Tbsp. minced garlic
1 Tbsp.minced shallot
2 Tbsp. small diced piquillo peppers (Spanish Sweet Pepper)
1 Tbsp. chopped thyme
30 ounces shrimp stock
2 Tbsp. extra virgin olive oil
2 cup diced tomatoes
2 Tbsp. butter
1 Tbsp. chopped chives
1 tsp. fresh lemon juice
1/2 cup picked chervil (Pluches) - a small three leafed sprig of chervil, if available.

Directions
1) Heat a large pan over medium heat and add the olive oil
2) Sauté the shrimp seasoned with Creole spice and salt till they start to brown, but do not cook all the way through.
3) Remove the shrimp and hold on the side.
4) Add in the Andouille, shallot, garlic, paquillo peppers thyme and sauté till they become aromatic.
5) Add in the Shrimp stock and bring to a low simmer
6) Stir in the butter and reduce till nice and thick
7) Add back in shrimp to cook through
8) Finish with lemon juice diced tomatoes and chives
9) To plate place 4 healthy tablespoons of the grits in the middle of a large bowl and arrange the shrimp in the middle so they stand up (tails facing in) and spoon the sauce around to fill the negative space, garnish with fresh chervil

B.D.'s Note- Chervil- Often referred to as the “gourmet’s parsley,” chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish. Fresh or dried, it is a bright green and quite delicate and should be added to a dish at the end of cooking. Chervil has a tendency to enhance the flavors of other herbs when used in combinations.

Mascarpone- This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or blue cheese city. The best-known use of this ultra-rich dairy product is in tiramisu, which means "pick me up" and is a delicate dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight, topped with fresh berries, or in a savory spread when mixed with anchovies, mustard, and herbs. The distinction 'cream cheese' is only half correct regarding mascarpone. It is made from the cream of cow's milk, but no cheese starter or rennet is used in its production. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream using a small amount of citric acid and finely woven cloth. The result is an extremely smooth, slightly sweet fresh cheese that is similar to Devon Cream or Clotted Cream.