Raceday Recipes: Shrimp & Grits

with Chef Michael Rosen

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Story Created: Sep 23, 2010 at 5:48 PM EDT

Story Updated: Sep 23, 2010 at 5:48 PM EDT

Eastern Coastal Shrimp, Adluh Stone-Ground Goat Cheese Grits with Mild Cajun Cream Sauce.

Ingredients

Grits Cake:
• 2 cups chicken stock
• 1 cup cut corn
• ½ cup diced mixed peppers
• ½ cup diced onions
• 2 cup stone-ground white grits
• 1 cup heavy cream
• ½ lb goat cheese
• 3 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

Shrimp:
• 4 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 cup mixed peppers
• 1 pound spicy sausage, cut in chunks
• 1 tsp Creole seasoning
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp ground thyme
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 2 pounds large shrimp, peeled and deveined, tails on
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 green onion, white and green part, chopped

Method:
To make the grits, place a 3-quart pot over medium-high heat. Add half the butter and sauté the peppers, onions and corn. Add the chicken stock and bring to a boil. Slowly whisk in the grits. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and very thick. Remove from heat and stir in the cream, goat cheese and butter, season with salt and pepper. Place in hotel pan and chill overnight. Cut out with cutter of your choice lightly flour and deep fry cake until browned.

To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion, mixed peppers and garlic; sauté for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Add all seasonings. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Serve grit cake into a serving bowl. Add the shrimp and sauce mixture. Serve immediately.

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