Basing in on this recipe from Anson Mills, although we didn’t see their grits at HEB, so I’m using a yellow grits/polenta corn product.
Presoak in water starting at 1:45. Cook with lots of stirring and adding more water. Add salt about halfway through.Add butter and black pepper at the end. Is this grits or polenta?
I have some frozen shrimp from HEB. Thaw these in the Nomiku set to 32F. Tap water started at about 65… dropped to the mid 50s pretty quickly. A problem with irregularly shaped things like shrimp and vegetables has been getting things to stay submerged. Here, I’m using a bowl and the lid of the Cambro box to hold the shrimp under.
The main use of time in this recipe is making a tasty shrimp stock.
- Sautee celery, onions, garlic, shrimp shells
- Add thyme, lemon peel, a couple of spoons of tomato paste, water, a bit of chicken stock, bay leaf, thyme, peppercorns. Bring to boil, reduce to simmer for more than an hour to reduce
- Sautee chopped bacon in the large frying pan on low heat
- Increase heat. Add shrimp. Recipe says to cook in a monolayer, but I had too many and didn’t feel like doing batches, so I dumped them all in and tossed/stir fried them in the bacon. Added chopped scallions (light part), since I didn’t have shallots, and red pepper flakes. Salted too.
- Dumped shrimp on a plate.
- Added the strained shrimp stock to the pan. Boil some more to reduce, add beurre manie, from about 1.5 Tb flour in 2 Tb butter to thicken a bit
- Dump shrimp back in, toss, turn off heat. Serve on grits with chopped scallions (green part)