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By Loretta Vosk and Marc Stifelman, 2007 Surfin’ Seafood First Place Recipe
Serves 2
Start to finish: 1 hour
from Edible Seattle January/February 2010
Local chef, culinary instructor and cookbook author Greg Atkinson judges Surfin’ Seafood’s yearly customer recipe contest.
1 cup old-fashioned, slow-cooking white or yellow corn grits (look for Anson Mills brand)
1 lb (15-20) shell on, headless shrimp
1/2 of a lemon (both zest and juice)
1 bay leaf
1 teaspoon whole black peppercorns
2 cloves garlic (divided use)
Salt and pepper to taste
1 jalapeño pepper
Tabasco or other hot sauce (to taste)
2 tablespoons olive oil
1 ounce pancetta (substitute bacon or country ham)
1 shallot, minced
1 tablespoon butter
1 tablespoon all-purpose flour
Prepare old-fashioned grits with either water or milk according to directions on the package. Grits will need to simmer approximately one hour. While the grits are cooking, peel the shrimp, reserving shells in a small saucepan. Cover shells with water, add zest from half a lemon, bay leaf, peppercorns and one of the garlic cloves, peeled and smashed. Gently simmer while grits are cooking, strain and discard solids and set aside.
Meanwhile, Coat the peeled shrimp with juice from half a lemon, salt and pepper to taste, one finely chopped jalapeño, the remaining garlic clove, minced, and a generous dousing of hot sauce. Mix gently, cover, and refrigerate while grits finish cooking and the stock simmers.
When grits are almost ready, add a film of oil to a stainless steel skillet, sauté pancetta (or other pork product) until crisp, set aside and sauté the minced shallot in the same fat. At this point, add 1 tablespoon butter and mix with 1 tablespoon flour until flour bubbles. Turn heat to highest setting and add shrimp and marinade liquid, briefly stir and add strained stock to quickly reduce, while taking care not to cook the shrimp beyond just turning pink (1-2 minutes total). Remove from heat.
Ladle grits into two bowls and top with contents of shrimp sauté.
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