Shrimp and Grits Etouffe

From chef Frank Stitt

Serves 4

Ingredients
4 tablespoons olive oil
1 onion, minced
2 stalks celery, minced
1 red bell pepper, minced
1 yellow bell pepper, minced
1 carrot, peeled and minced
1 clove garlic, crushed and minced
1 shallot, minced
2 green onions, sliced
2 bay leaves
Thyme, basil, oregano, cayenne and paprika, to taste
1 pound shrimp (26-30 count), peeled and deveined if necessary
½ cup seafood broth, fish or shrimp stock, or clam juice
4 ounces white wine
1 tomato, seeded and diced
2 tablespoons butter
Parsley, basil and green onion, all chopped

Grits
4 cups water
Salt
1 cup organic, stone ground yellow grits
2 tablespoons butter
Freshly ground black pepper
2 tablespoons grated Parmesan

1. To make grits, bring water to a boil with salt. Slowly add grits, stirring with a wooden spoon until thickened. Bring the grits back to a simmer and continue to cook over low heat for 30-40 minutes. Finish with butter, salt and pepper to taste and shaved parmesan.
2. To make shrimp, in a large sauté pan, heat 2 tablespoons olive oil and sauté vegetables for 5 minutes over medium flame. Add herbs and cook another 5 minutes. Remove and set aside in a bowl until needed. Wipe out pan, add 2 tablespoons olive oil, heat and sauté shrimp until almost done (about 2 minutes). Add vegetables, seafood broth, wine and tomatoes and cook 2 minutes. Swirl in butter. Taste and adjust seasoning.
3. To serve, place grits in center of warm plate and ladle shrimp around. Garnish with parsley, green onions and basil.

Posted: 01-Jan-1900; Updated: 01-Jan-1900