Shrimp and Grits, March 1st!!!

Back from San Diego.  Glad we went.  Had a wonderful time with our dear Trayc and got to see weird ass San Diego.  Shrimp and Grits time. Its hard to want to go to the grocery store knowing we will be in Vietnam in a week.  First we are starting out with a sauce of red dried shisito peppers. Toasted them in some oil and then soaked them in hot water for about 30 minutes.  Its actually easier to destem and deseed them before toasting.  Puree it with garlic and add the soaking liquid and simmer.  Toasting it gives it a nice deep smokiness.  This stuff is so good!  
Made a little slaw with cabbage, radishes, and pickled carrot.  Dressed it with a little mayo and lemon juice.  Now the sauce topping.  We have chopped baby carrot, garlic, scallions, serrano chillies, and celery.  Saute that together.  Add some whole tomatoes, and shred with you hands.  Add as much of that chili sauce as you want.  Its not spicy at all.  It really rich, almost reminds me of dark chocolate.  Before you start your sauce, starting on the grits is probably a good idea.  I browned some butter, about 2 tablespoons, added about 1/2 cup cornmeal, then added about 2 cups of water.  If it seems dry add more water.  At the end when it seems ready, I add about 4 tablespoons of cream.  Salt and pepper.

Some of the best shrimp and grits ever!!!  Seasoned the shrimps with Old Bay.  When the cast iron is smoking hot, add oil and then the shrimps.  Pour grits in a bowl, spoon on the tomatoey chili sauce, put a bed of the cabbage slaw, top with tiny slithers of toasted corn tortilla for texture, place your shrimps, goat cheese crumbles, and garnished with green onion and parsley.  Perfect balance and texture.  


We might have been inspired to make a sauce with dried chillies due to the fact we were in Old San Deigo.  It really reminded us of Santa Fe, New Mexico.  Many similarities, without the New Mexican cuisine.  Bummer.  But they did have a lot of happy hours and shitty tacos!

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