SHRIMP AND CHEDDAR GRITS
ACTIVE: 35 min I TOTAL: 35 min I SERVES: 4
GRITS WITH MUSHROOMS AND ACORN SQUASH
ACTIVE: 30 min I TOTAL: 50 min I SERVES: 4
FOR THE GRITS
1 bay leaf
Kosher salt and freshly ground pepper
1 cup old-fashioned grits (not instant or
quick-cooking)
¼ cup heavy cream
2 tablespoons unsalted butter, cut into pieces
½ cup grated sharp white cheddar cheese
FOR THE SHRIMP
2 tablespoons extra-virgin olive oil
2 links fully cooked andouille sausage (about
6 ounces total), cut into ½-inch pieces
4 scallions, chopped (white and green parts
separated)
2 stalks celery, chopped, plus ¼ cup leaves
1 small red bell pepper, chopped
1 pound large shrimp, peeled and deveined
Kosher salt
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 tablespoon fresh lemon juice, plus more
if needed
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 pound assorted mushrooms (such as
oyster and shiitake), stems trimmed
and reserved, caps sliced
1 ounce assorted dried mushrooms
1 bay leaf
2 sprigs thyme, plus 2 teaspoons leaves
2 pounds acorn squash, unpeeled, cut into
½-inch wedges
5 tablespoons extra-virgin olive oil
3 cloves garlic, grated
Kosher salt and freshly ground pepper
1 cup old-fashioned grits (not instant or
quick-cooking)
¼ cup heavy cream
2 tablespoons unsalted butter,
cut into pieces
½ cup shredded fontina cheese
¼ cup grated parmesan cheese
⅓ cup finely chopped fresh parsley
1 shallot, finely chopped
Chopped fresh chives, for topping
- Make the grits: Combine 4 cups water, the bay leaf,
1 teaspoon salt and a few grinds of pepper in a medium
saucepan over medium heat. Bring to a simmer, then gradually
add the grits, whisking constantly. Reduce the heat to medium low
and cook, stirring occasionally with a wooden spoon, until tender,
about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese.
Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water,
1 to 2 tablespoons at a time. - Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat.
Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites,
chopped celery and bell pepper and cook, stirring, until just starting to soften, about
3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are
almost cooked through, about 3 minutes. - Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and
tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add ½ cup
water, the lemon juice and Worcestershire sauce and stir everything together. Bring
to a simmer and cook until the shrimp are just cooked through and the sauce is
slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the
parsley, scallion greens and celery leaves and toss. Season with salt. Add more
lemon juice, ½ teaspoon at a time, if needed. - Divide the grits among 4 shallow bowls. Top with the shrimp mixture.
- Preheat the oven to 450 ̊. Make the mushroom broth:
Combine 7 cups water, the fresh mushroom stems,
dried mushrooms, bay leaf and thyme sprigs in a medium
saucepan. Bring to a boil, then reduce the heat to a steady
simmer and cook until the liquid is reduced by almost half,
about 20 minutes. Strain through a fine-mesh sieve into a large liquid measuring cup.
(You’ll need 4 cups broth; add more water if needed.) Wipe out the pan and return
the broth to the pan. - Meanwhile, combine the squash, 2 tablespoons olive oil, 2 grated garlic cloves, the
thyme leaves, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss. Spread on a
baking sheet and bake until the squash is tender and lightly browned, about 30 minutes. - Return the mushroom broth to a simmer. Gradually add the grits, whisking
constantly. Season with 1 teaspoon salt. Reduce the heat to medium low and cook,
stirring occasionally with a wooden spoon, until tender, about 20 minutes. Stir in the
heavy cream and bring to a simmer. Stir in the butter, fontina and parmesan. Season
with salt and stir in the parsley. Remove from the heat; cover to keep warm. If the grits
seem too thick, thin with water, 1 to 2 tablespoons at a time. - Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat.
Add the sliced mushroom caps and season with salt and pepper. Cook, undisturbed,
until lightly browned around the edges, about 3 minutes. Stir and continue cooking until
browned and tender, 3 to 5 more minutes. Push the mushrooms to the edge of the
skillet. Add the shallot and remaining grated garlic clove to the center and cook until
softened, about 1 minute. Stir everything together and season with salt and pepper. - Divide the grits among 4 shallow bowls. Top with the mushrooms and squash.
Sprinkle with chives.
weekend
cooking74 FOOD NETWORK MAGAZINE ●MARCH 2020
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