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Southern Shrimp & Grits

southernShrimpGrits

By Executive Chef Matt Schilling of The Hub

Serves 4

STONEGROUND GRITS

4 cups water
2 cups of grits, yellow cornmeal or polenta
2 cups shredded cheddar cheese
4 tablespoons unsalted butter
2 teaspoons salt, to taste

Bring water to a boil. Reduce to medium low, whisk in grits and cook, whisking frequently, for 5–8 minutes until grits are tender and creamy. Whisk in additional water if too thick; leave a bit loose so when cheese is added grits will not become too thick. Whisk in cheese, butter and salt to taste; cover and set aside.

SHRIMP

4 slices bacon
4 tablespoons butter
1 tablespoon fresh garlic minced
½ cup diced red bell pepper
½ cup finely diced shallots
1½ pound shrimp, peeled and deveined
Cajun seasoning (available in the dry spice rack at all stores)
½ cup white wine (Chef suggests dry, like Chardonnay.)
¼ cup chopped flat-leaf parsley
Scallions, sliced

Cook bacon until crisp; chop, set aside.

Melt butter in sauté pan, over medium-high heat, adding the garlic, peppers and shallots. Dust shrimp with Cajun seasoning and add to hot pan. Sauté, turning shrimp once, until bright pink, about 2 minutes. Add reserved bacon, white wine and parsley. Reduce heat to medium; simmer until all combined.… Read the rest

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DIJON VINAIGRETTE

From Castle Street Cafe, Great Barrington

3 cups soybean oil
1 cup red wine vinegar
1½ tablespoons Dijon mustard
1 tablespoon minced shallot
1 egg yolk
Salt and pepper to taste

Combine egg yolk, mustard, shallot and 1/3 cup of the vinegar in a mixing bowl. Whisk together well.

Slowly add the oil, just a little bit at a time, whisking well before each addition of oil. If you add the oil too quickly, the dressing will break.

Alternate adding the oil with the remaining vinegar, whisking well with each addition.

Season with salt and pepper. Store refrigerated.

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