RECIPE: CLASSIC SOUTHERN GULF SHRIMP AND GRITS

CLASSIC SOUTHERN SHRIMP AND GRITS

Serves 4

INGREDIENTS

For the Grits

3 cups 2% milk

1 cup water

1/2 teaspoon kosher salt and freshly ground black pepper to taste

1 cup stone-ground grits

1 tablespoon unsalted butter

2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish

 For the Shrimp

24 large fresh Gulf shrimp, peeled and deveined with the tails left on, save the shells to create a shrimp stock

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, finely minced

One 28-ounce can whole tomatoes, coarsely chopped, juice reserved

3 bay leaves

1 pinch ground cayenne pepper or to taste

Juice from 1/2 lemon

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon unsalted butter

 Directions:

For the grits: In a medium saucepan, bring the water and milk for the grits to a gentle boil. Whisk in the grits. Add the salt and pepper. Bring to a boil. Reduce to simmer and whisk the grits often to prevent sticking. Cook for 20-30 minutes or until the grits are soft and to a consistency you like. When the grits have thickened, stir in the cheese and butter and put a lid on the pot.

For the Shrimp: Add all the shrimp peel to a pot and cover with cool water. Bring to a boil over high heat. Reduce the heat to medium. Cook until the liquid is reduced by half. Allow to cool. Strain the shells and reserve the stock.

Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium high heat.

Add the onions and cook until soft and translucent, 2 to 3 minutes, stirring frequently. Add the garlic and cook about a minute.

Stir in the tomatoes with half their juice; add the bay leaves and cayenne and bring to a boil. Reduce the heat and simmer until the mixture is reduced and slightly thickened, about 10 minutes.

Return the heat under the tomatoes to medium high and add1/2 cup of the reserved shrimp stock and a bit more of the tomato juice, if desired. Once it is bubbling, add the shrimp and cook until the shrimp are pink and firm, approximately 5-6 minutes.

Remove the shrimp to a plate. Stir in the lemon juice into sauce. Taste and adjust for seasoning with salt and pepper. Add the final tablespoon butter and stir. Remove from heat and add the parsley. Return the shrimp to the sauce.

To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and sauce. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

SIMPLE SUPPERS: LEMON HERB SHRIMP OVER PASTA

When I get off work on a Friday afternoon when the weather is nice, I cannot wait to get the weekend started. I typically don't feel like making complicated food... I want it to be fast, easy and delicious. This dish is so simple to whip up for a couple or a couple dozen guests. The key is to use fresh herbs and the best shrimp you can find. For me, that is Alabama Gulf shrimp... I'm lucky to have easy access to it. Frozen shrimp will work if that is what you can get but oh my, what a difference you will taste if you use fresh shrimp. Make this for supper and serve it with some toasty bread and a nice chilled glass of white wine and you've got a good start on a relaxing weekend.

LEMON HERB SHRIMP OVER PASTA

Yield: 4 servings

INGREDIENTS

1 -2 tablespoons extra virgin olive oil

1 shallot or small onion, minced

5 cloves garlic, minced

2-3 medium tomatoes, chopped

1/2 teaspoon red pepper flakes

2 bay leaves

2 tablespoons finely chopped fresh thyme

1 pound fresh Gulf shrimp, peeled and deveined, about 26-30 shrimp

1 cup seafood stock (I make my own using the shrimp shells but you can use the boxed kind)

1/2 cup white wine (I used a Sauvignon Blanc)

2 lemons

 1 tablespoon butter

1/2 cup fresh Italian parsley, chopped

1/2 cup grated Parmesan cheese plus more for garnish prior to serving

5-6 fresh basil leaves, torn

Salt and pepper to taste

Hot cooked pasta of your choice... I use spaghetti, angel hair., or linguine

1 cup reserved pasta water, optional

DIRECTIONS

Cook the pasta per package directions to al dente. Set aside. Reserve a cup of pasta water.

In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the shallot and garlic and sauté 1 minute or until softened. Add tomatoes and cook for 1-2 minutes. Add salt, pepper, red pepper flakes, bay leaves and thyme. Add the wine. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper. Add the seafood broth.

Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp. Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink.

Add the butter. Cover and let stand for 2 minutes.

Drain the pasta and toss with the shrimp and sauce. Add the parsley and Parmesan. Toss everything together to coat the pasta with the sauce. If you need more sauce, add the reserved pasta water and re-check your seasoning. Add the torn basil leaves before serving.

NOTE: If you cannot find seafood broth or stock, you can embellish a boxed vegetable stock by simmering it for 15 minutes with some of the shrimp shells. Strain off the shells and you’ve got a good substitute.

NEW ENGLAND CLAM CHOWDER RECIPE FROM FOOD NETWORK STAR CHEF MICHELE RAGUSSIS

If you watched Season 8 of Food Network Star, you undoubtedly remember Chef Michele Ragussis. I could think of no better person to go to for a recipe on National New England Clam Chowder Day than Michele. She is an expert on New England cuisine. Her pilot for Food Network, My New England, highlights her love of the region and her passion for cooking the seafood found in its waters.

This is Michele's award-winning New England Clam Chowder recipe. It's like a trip to the New England coast in a bowl... comforting, rich, and rustic. Note that Michele indicates using frozen clams if you cannot find fresh. I know you'll enjoy this recipe- it is one of the best clam chowders I've ever eaten. Thank you, Michele, for allowing me to share it! Read more about Michele in my interview or on her blog: Chef on a Pier

MICHELE’S NEW ENGLAND CLAM CHOWDER

INGREDIENTS

1 pound (4 sticks) butter

1 1/2 white onions, diced

5 stalks celery, sliced thin

1/3 cup all-purpose flour

2 tablespoons clam base* or clam juice

4 potatoes (Idaho or Russet), peeled and cut into 1/4-inch cubes

2 pounds fresh chopped clams **

4 cups heavy cream

2 to 3 tablespoons chopped fresh dill

Salt and freshly ground black pepper

A few dashes of your favorite hot sauce

1 loaf crusty bread, for serving

* Find clam base at the seafood market or substitute clam juice, found at most grocery stores

**Look for fresh clams at your local seafood market, or use high-quality frozen clams

DIRECTIONS:

In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Whisk in 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer. Stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

Recipe copyright Michelle Ragussis, 2011