TRADITIONAL SHRIMP AND GRITS
Sean Brock’s first cookbook, Heritage, won every award that matters, and I expect the newly released South: Essential Recipes and New Explorations to enjoy a similar level of success.
Brock is a chef, turned food historian, turned farmer, turned chef again and his knowledge and passion for the cuisine of the American South is unparalleled.
If you buy the book, you might need to hit Amazon to get Carolina Gold rice and maybe Anson Mills for some heritage grits, but it will be worth it to taste the south of 150 years ago.
1/2 cup (250 ml) all-purpose flour
1 tbsp (15 ml) kosher salt, plus extra
1/2 tsp (2.5 ml) freshly ground black pepper, plus more for seasoning
1 tsp (5 ml) canola oil
2 oz (58 g) country ham, cut into 1/4-inch dice
1 lb (454 g) 21/25-count shrimp, peeled and deveined
4 oz (114 g) small button mushrooms, washed, dried, and quartered
1/4 cup (60 ml) thinly-sliced scallions
1/2 cup (125 ml) vegetable stock
2 tbsp (30 ml) unsalted butter, diced
1 tbsp (15 ml) fresh lemon juice
4 portions freshly cooked heritage grits
1. Combine the flour, salt, and pepper in a shallow bowl, mix well, and set aside.
2. Heat the canola oil in a large skillet over medium heat, add the ham, and cook, stirring frequently, until the fat has rendered and the ham is crisp, about 3 minutes.
3. Lightly dredge the shrimp in the seasoned flour, shaking off any excess, and carefully add them to the hot skillet. Cook until lightly browned on the first side, 1 to 2 minutes. Turn the shrimp, add the mushrooms and scallions, and cook until the other side of the shrimp is lightly browned and the mushrooms and scallions begin to soften, about 2 minutes.
4. Add the vegetable stock, bring to a simmer, and cook until it has reduced by half and the shrimp are just cooked through, about 2 minutes. Stir in the butter and lemon juice and season lightly with salt and pepper.
5. Give the grits a good stir, then divide them among warmed bowls. Spoon the shrimp and mushrooms, with their broth, on top.
Makes: 4 servings