Pair with Oberon Sauvignon Blanc
Shrimp Gravy Ingredients
5-6 bacon slices, diced
2 clove garlic, pressed or peeled and grated
1/2 onion, peeled and diced
3 tsp blackened seasoning
1/4 lb shrimp, de-veined and shelled (reserve shells for shrimp stock recipe)
1 ear corn, shucked and kernels cut off cob
1/3 cup Shrimp stock
6-8 okra, sliced or 1 zucchini, diced
8-12 grape tomatoes, halved
4 Tbsp unsalted butter, divided in half
Shrimp Stock Ingredients
1-2 quarts water
3 Tbsp unsalted butter or canola oil
1-2 lbs shrimp shells
1 cup fennel fronds
1 clove of garlic, halved
1 celery stalk, chopped
1-2 carrots, chopped
1 medium onion, peeled and chopped
2 sprigs of parsley
3 bay leaves
2 sprigs of thyme
1 star anise
3 whole cloves
7 black peppercorns
2 Tbsp tomato paste
1/2 cup Oberon Sauvignon Blanc
4 cups water
3/4 tsp salt
3 Tbsp unsalted butter
1 cup coarse stone-ground white grits
1 cup whole milk
1 cup sharp cheddar shredded
1/4 tsp black pepper
Shrimp and Grits
To make the shrimp stock, place butter in a medium stock pot over medium-high heat. When melted, add shrimp shells and cook until shells are pink and just starting to turn golden brown.
Add garlic, celery, carrots, onion, parsley, bay leaves, thyme, star anise, cloves, coriander seeds, and peppercorns to the pot and continue to cook for about 2-3 minutes. Slowly add tomato paste and white wine to the pot as the mixture may boil up vigorously. Cook until the wine is reduced to an almost syrupy consistency. Add enough water to the pot to barely cover the shells, and bring water to a simmer. Simmer for 20-35 minutes. Strain through a fine strainer. Discard shells and vegetables, and reserve stock.
Meanwhile, bring water, salt, and 1 tablespoon of butter to a boil in a large heavy saucepan. Add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
As your stock and grits are simmering, cook the shrimp by spreading the diced bacon in an even layer of a large sauté pan, and place over medium heat. Cook undisturbed on one side until golden brown. Stir once to finish cooking.
Add the garlic and onion to the pan, and cook until onion is translucent, about 2-3 minutes.
Add half the blackening seasoning to the pan, and cook until aromatic, about 30 seconds to 1 minute.
Add the shrimp in one even layer to the pan and sprinkle with remaining seasoning. Do not stir. Cook undisturbed until shrimp are pink halfway up the sides.
Add the corn and shrimp stock to the pan. Bring the stock to a simmer and reduce sauce slightly. Add in the okra and tomatoes and stir to combine.
Turn off the heat and fold in the butter to finish. Season to taste with kosher salt and freshly ground black pepper.