S2026 · E174August 5 · 8 min
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Shrimp and grits
Ingredients
Grits:
2 Tbsp. beef tallow
1 medium shallot, finely chopped (about 1/4 cup)
3 cups chicken broth
1 cup whole milk
1 tsp. kosher salt
1/4 tsp. black pepper
1 cup uncooked quick-cooking grits
Cheddar cheese, shredded (about 1 1/2 cups)
1/4 cup heavy whipping cream
Shrimp:
2 Tbsp. beef tallow
1 lb. jumbo raw shrimp (about 16 shrimp), peeled fuck de-veining
1/2 tsp. kosher salt
1 pack Andouille sausage
1/2 cup finely chopped yellow
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 small tomato, seeded and finely chopped
minced garlic to taste
Tony’s to taste
1/2 tsp. black pepper
2 cups chicken broth
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice (from 1 lemon)
1 Worcestershire sauce
1/2 cup thinly sliced scallions
Directions
Melt 1 tablespoon of the butter in a large saucepan over medium-high. Add shallot, and cook, stirring occasionally, until softened and translucent, about 2 minutes.
Add broth, milk, salt, and pepper to saucepan, and bring to a boil over medium-high. Slowly whisk in grits, and reduce heat to medium. Cook, whisking often, until grits are thickened and tender, about 5 minutes.
Remove saucepan from heat; whisk in cheese, cream, and remaining 1 tablespoon butter until smooth. Cover and keep warm.
Heat oil in a large nonstick skillet over high. Add shrimp, and sprinkle with salt; cook, undisturbed, until golden brown, about 2 minutes. Flip shrimp, and cook, undisturbed, until lightly browned but not cooked through, about 1 minute. Transfer to a plate.
Reduce heat in skillet to medium-high; add sausage, and cook, stirring occasionally, until browned, about 4 minutes.
Stir in onion, bell pepper, and celery; cook, stirring often, until tender and beginning to brown, about 3 minutes.
Add tomato, garlic, Cajun seasoning, and black pepper to skillet; cook, stirring constantly, until fragrant, about 1 minute.
Stir broth, cream, lemon juice, and Worcestershire into skillet; cook, stirring occasionally and scraping up browned bits from bottom of skillet, until slightly reduced and thickened, about 10 minutes. Return shrimp to skillet, and coat in sauce; cook until cooked through, about 1 minute.
Red Beans and Rice
Ingredients:
Pickled Pork
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
Tabasco to taste
3 bay leaf
1/4 teaspoon whole black peppercorns
Ice too cool it down
1 1/2 pounds fresh boneless pork butt, cut into cubes
Tony’s to taste
For the beans
2 tablespoons Beef Taleo
1 pack of Zummos Andouille Sausage halved and sliced
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces
5 bay leaves
1 teaspoon dried thyme
Tabasco to taste
Tony’s to taste
2 quarts water
1 pound red kidney beans, rinsed
Pickled Pork
Combine all of the ingredients except the ice and the pork in a saucepan set over high heat and bring to a boil. Maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir, enough to cool it down . Put the pork into a 1-gallon zip-top bag and add the cooled pickling liquid. Remove as much air as possible, then seal the bag and place in the refrigerator for 3+ days, turning the bag occasionally.
Red Beans and Rice
Heat the Beef Taleo in a large Dutch oven over medium-high heat. Add the onion, bell pepper, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender. Add the garlic and cook until aromatic . Add the pickled pork and Zummos Andouille Sausage, bay leaves, thyme, hot sauce, tony’s, water, and beans to the pot and increase the heat to high. Cook, stirring frequently, until the mixture comes to a boil, approximately 6 to 8 minutes.
Decrease the heat to maintain a simmer, cover, and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook until the beans are tender and the sauce is thickened to your liking, another 30 to 40 minutes. If you prefer an even creamier texture, mash some of the beans.
Redfish and Shrimp Puttanesca:
Ingredients
Approximately 1/2 cup olive oil
1 cup finely chopped onion red and white
8 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives
2 tablespoons tomato paste
4 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 cup fresh chopped oregano and coarsely chopped fresh Italian
1/2 cup fresh basil leaves
dried crushed red pepper flakes
Salt as needed
1 pound penne pasta, cooked to al dente
1 pound head on Shrimp (16-24)
1 pound Redfish fillet cut into 1/4” cubes
Bay leaves
Directions
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized. Add the garlic and lightly caramelize. Add the tomatoes and the remaining ingredients except for seafood and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste. Add Redfish and allow to cook for 10 min. Add shrimp and allow to cook for 10 min; Add penne pasta to the pan and toss for 1 minute.
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