36. What is Repentance?

Savor Moment

Chris McLain’s “Oh My Word” Shrimp and Grits

For the grits:

3 cups water
1/2 cup heavy cream
1/2 cup Soda water
1 cup stone-ground white cornmeal 2 tablespoons unsalted butter Kosher salt
Freshly ground black pepper

For the shrimp:

2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1/2 pound andouille or Italian sausage link 1/2 pound pancetta, large cubes

1/4 cup all-purpose flour
2 cups chicken stock
2 bay leaves
1/4 cup Franks Hot Sauce
2 pounds large shrimp, peeled and deveined, tails off 1/2 lemon, juiced

Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley 4 green onions, sliced

For the grits:

Soak the grits overnight or use the quick soak method.

Quick soak method:

add water and grits to a pot and bring to a boil. Once they start boiling remove from heat and let them set from 20 mins to one hour

Rinse 1 cup of grits in 3 cups of water. Stir grits in the water to allow hulls and chaff to float. Pour off the hulls and chaff and as much of the water as possible. Repeat this twice to remove as much hull and chaff debris as possible.

Place a 3-quart pot over medium-high heat. Add 3 cups of water and bring to a boil. Slowly whisk in the cornmeal. 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 30 to 40 minutes, until the mixture is smooth and thick.

Add 1/2 cup soda water and 1/2 cup heavy cream and continue to simmer for 10 minutes.

Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the Shrimp:

Place a deep skillet over medium heat and coat with the olive oil. Add the sausage links and brown the outside on both sides and then remove from pan.

Add pancetta and cook, stirring, until there is a fair amount of fat in the pan and the pancetta is brown and crisp. Remove the pancetta from pan and place on a paper towel to drain.

Add onion and garlic to the pan and sauté for 2 minutes.

Cut the cooled sausage into thin slices and add pack to the

pan. Brown again on both sides of the slices.

Sprinkle in the flour and stir with a wooden spoon to create a

light brown roux. Slowly pour in the chicken stock and

continue to stir to avoid lumps.

Toss in the bay leaves.

Add Franks Hot Sauce to taste.

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.

Add lemon juice. Season with salt and pepper.

Stir in half of the pancetta, reserving some to tip after plating.

Stir in the parsley and green onion.

Spoon the grits into a serving bowl. Add the shrimp mixture

and mix well. Top with pancetta.

Serve immediately and Enjoy! “Oh my word, this is good!”