Tuesday, September 16, 2014

Shrimp & Grits

Shrimp and Grits, a dish that reeks of the south originates from the Low Country of South Carolina. Being as Grits AND Shrimp are both all over the South Louisiana area, this dish has grown in popularity here tremendously. Here is my take on this elegantly simple dish.

1.25 sticks of butter
½ lb. Tasso
2 large cloves of garlic
2 lbs Shrimp (peeled – leave tails on)
Shrimp Stock, made from the shrimp peels.
¼ to ½ cup white wine
Worcestershire sauce
Tabasco sauce
Stone Ground Grits

1. In a large skillet, heat 1/8 to 1/4 sticks butter. Render Tasso fat in skillet. Put Tasso on side.
2. Sauté 2 large cloves of garlic in skillet (1 min).
3. Season the 2 lbs of shrimp with Tony’s and with salt and pepper. Sauté the shrimp in skillet (until pink, make sure not to overcook).
4. Pour in Shrimp Stock into skillet with shrimp.
5. Pour in White Wine. Allow to simmer on low
6. Render more fat from Tasso, and use to make a fairly dark brown roux (a dark caramel, NOT chocolate).
7. Add the Roux to the Shrimp and Liquid. Once the roux has been completely incorporated, add ¾ of a stick of butter. Add a couple of dashes of Worcestershire sauce and of Tabasco sauce.
8. Allow shrimp to continue to simmer in sauce until the sauce has reduced to the thickness of maple syrup.

9. Serve over stone ground grits.

Thursday, September 4, 2014

Shrimp Rémoulade

Rémoulade is a New Orleanian sauce that shares a name, and little else with the French sauce, Remoulade. The Louisianian version is a Creole Mustard based sauce that was used to liven up day old seafood an eggs. Its also good on a cold roast beef sandwich.

The sauce is most commonly used on shrimp though:

For the shrimp. Peel 10 lbs of small to medium sized shrimp. Fill the largest skillet you have with water; to this add salt and a half of a lemon sliced into several thin disks, then bring to a boil. To the boiling water add enough shrimp to fill the pan, but not over crowd the shrimp. Cook the shrimp ~2 min or until pink and tender. Remove and replace the cooked shrimp with more raw shrimp until all shrimp are cooked. Set shrimp on side to cool.

Ryan's [Soon to be] Famous Rémoulade Sauce
Creole Mustard
1.5 cups
Celery (minced)
4 ribs (top and bottom removed)
Scallions (minced)
1 bunch (about 5 tablespoons minced)
3-4 Heaping Tablespoons
Salad Oil
1 cup
White Tarragon Vinegar
½ cup
Horseradish (prepared)
2.5-3 hearty tablespoons
Tomato Paste
1 small can
a hearty handful (about 3 tablespoons minced)
1 teaspoon
2-3 clove
5 dashes
Yellow onion
¼ of a large onion


Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify. (This makes 5 cups of sauce).
Then marinate shrimp in this sauce over night and serve  over a bed of lettuce or in mixed greens. The sauce is also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).