Louisiana Cookin’ – September-October 2019

IN SEASON

recipe development by tricia manzanero | food styling by vanessa rocchio | styling by sidney bragiel

GEMS

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23 louisianacookin.com

IT’S NO SECRET how much Louisianans love shrimp. Whether they’re fried, boiled, grilled, or sautéed, we enjoy

eating Gulf shrimp just about any way they can be prepared. We adore the briny crustaceans for their versatility on

the plate, and this fall, we’ve cooked up a few exciting ways to highlight their incredible fl avor.

GARLICGARLIC SHRIMP AND GRITSSHRIMPANDGRITS
MAKES 4 SERVINGS

We spiced up this easy shrimp and grits
recipe with a bit of tasso.

3 tablespoons unsalted butter,
divided
⅓ pound tasso, cut into ½-inch cubes
⅓ cup chopped red bell pepper
⅓ cup chopped green onion
6 cloves garlic, minced
1 pound peeled and deveined large
fresh shrimp (tails left on)
2 tablespoons all-purpose fl our
1 cup low-sodium chicken broth,
room temperature
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
⅛ teaspoon cayenne pepper
White Cheddar Corn Grits
(recipe follows)
Garnish: ground black pepper,
chopped red bell pepper,
chopped fresh parsley

1. In a 12-inch enamel-coated
   cast-iron skillet, heat 1 tablespoon

butter over medium heat. Add tasso;

cook, stirring occasionally, until

browned, 15 to 20 minutes. Using

a slotted spoon, transfer tasso to a

medium bowl, reserving drippings in

skillet.

2. Add bell pepper, onion, and garlic
   to skillet; cook, stirring constantly,
   until softened, 3 to 4 minutes.
   Transfer vegetables to bowl with tasso.


3. Add shrimp to skillet; cook until
   pink and fi rm, 2 to 3 minutes. Transfer
   shrimp to bowl with tasso mixture.


4. Add remaining 2 tablespoons
   butter to skillet, and let melt.
   Whisk in fl our; cook for 1 minute,
   whisking constantly. Whisk in broth,
   Worcestershire, lemon juice, and
   cayenne; bring to a boil over medium-
   high heat. Reduce heat to medium;
   simmer until thickened, 2 to
   4 minutes.


5. Return tasso mixture to skillet; stir
   until heated through, 2 to 3 minutes.
   Serve immediately with White
   Cheddar Corn Grits. Garnish with
   black pepper, bell pepper, and parsley,
   if desired.

WWHITEHITE CCHEDDARHEDDAR CCORNORN GGRITSRITS

MAKES 4 CUPS

4 cups low-sodium chicken broth

3 tablespoons unsalted butter

1 teaspoon kosher salt

1 cup stone-ground yellow corn

grits

1½ cups shredded extra-sharp white

Cheddar cheese

¼ cup mascarpone cheese*

2 tablespoons heavy whipping

cream

1. In a medium saucepan, bring
   broth, butter, and salt to a boil over
   medium-high heat. Gradually whisk
   in grits; reduce heat to medium-
   low. Cover and cook, whisking
   occasionally, until grits are thickened,
   about 20 minutes.


2. Remove from heat; gradually whisk
   in Cheddar, mascarpone, and cream.
   Serve immediately. (Whisk in an
   additional 2 to 4 tablespoons warm
   cream if grits become too thick.)

*Cream cheese may be substituted.