2.Bacon
That is all that needs to be said for you to be making this dish.
Seriously. This is delicious and pretty darn easy to make! The ingredient list is the only thing that seems daunting!
The only tedious task that I didn't care to much for was peeling 2 lbs of shrimp.
I find that the grits would soak up all that amazing flavor and salt but I love noodles. I won't lie, I used noodles because I had a ton of them left in my freezer and had to use them up.
Also, Southern food = major water retention.
Recipe found here at Anson Mills
Ingredients
1 pound medium-sized, shell-on shrimp (I used 2 lbs of shrimp because I'm a fatty kid)
1 tablespoon olive oil
1 medium onion, small dice
1 small stalk celery, small dice (celery flavor can be really overpowering)
2 large garlic cloves, sliced
4 cups spring or filtered water (I used tap...don't tell anyone)
1 teaspoon tomato paste
3 full sprigs fresh thyme (I teaspoon of dried thyme because I couldn't find the fresh one)
1 Turkish bay leaf (one regular bay leaf)
1 teaspoon whole, cracked black peppercorns
1 strip lemon peel
2 tablespoons unsalted butter, room temperature
1 tablespoon flour
2 ounces thick smoked bacon or real country ham, minced (3 tablespoons) ( I used about half a pack of bacon...that might have been why it was saltier than I expected. Next time I make this, I plan on using reduced sodium bacon)
2 large shallots, minced (1/4 cup)
1 teaspoon fine sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Directions
1. Peel and devein the shrimp, reserving the shells. Dry the shrimp between layers of paper towels and refrigerate until ready to use. Heat the olive oil in a medium-sized, heavy-bottomed saucepan over medium heat. Add the shrimp shells, onion, celery, and garlic and sauté until the shells are crisp and the aromatics tender, 10 minutes. Add the water, tomato paste, thyme, bay, peppercorns, and lemon peel. Cover and bring to a simmer over medium heat. Reduce the heat and simmer, partially covered, until the stock is flavorful and reduced, about 1 hour. Strain the stock into a small saucepan (there should be about 1 1/2 cups), and keep hot.
2. While the stock is cooking, mash the butter and flour into a smooth paste in a small bowl and set aside.
3. Sauté the bacon or ham in a large, nonstick skillet over medium-low heat until crisp, 8 to 10 minutes. Move it to the periphery of the skillet and increase the heat to medium. Arrange the shrimp in a single layer and sear until pink. Sprinkle the shallots over the shrimp, toss, and cook until the shrimp is done, about one minute. Add salt, red pepper flakes, and black pepper. Using tongs, transfer the shrimp to a warm plate. Add the hot stock to the skillet and bring to a boil over high heat. Whisk in the reserved butter and flour mixture. Cook until thickened, about 20 seconds. Return the shrimp to the pan and taste sauce for seasoning.
I find that the grits would soak up all that amazing flavor and salt but I love noodles. I won't lie, I used noodles because I had a ton of them left in my freezer and had to use them up.
Also, Southern food = major water retention.
Recipe found here at Anson Mills
Ingredients
1 pound medium-sized, shell-on shrimp (I used 2 lbs of shrimp because I'm a fatty kid)
1 tablespoon olive oil
1 medium onion, small dice
1 small stalk celery, small dice (celery flavor can be really overpowering)
2 large garlic cloves, sliced
4 cups spring or filtered water (I used tap...don't tell anyone)
1 teaspoon tomato paste
3 full sprigs fresh thyme (I teaspoon of dried thyme because I couldn't find the fresh one)
1 Turkish bay leaf (one regular bay leaf)
1 teaspoon whole, cracked black peppercorns
1 strip lemon peel
2 tablespoons unsalted butter, room temperature
1 tablespoon flour
2 ounces thick smoked bacon or real country ham, minced (3 tablespoons) ( I used about half a pack of bacon...that might have been why it was saltier than I expected. Next time I make this, I plan on using reduced sodium bacon)
2 large shallots, minced (1/4 cup)
1 teaspoon fine sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Directions
1. Peel and devein the shrimp, reserving the shells. Dry the shrimp between layers of paper towels and refrigerate until ready to use. Heat the olive oil in a medium-sized, heavy-bottomed saucepan over medium heat. Add the shrimp shells, onion, celery, and garlic and sauté until the shells are crisp and the aromatics tender, 10 minutes. Add the water, tomato paste, thyme, bay, peppercorns, and lemon peel. Cover and bring to a simmer over medium heat. Reduce the heat and simmer, partially covered, until the stock is flavorful and reduced, about 1 hour. Strain the stock into a small saucepan (there should be about 1 1/2 cups), and keep hot.
2. While the stock is cooking, mash the butter and flour into a smooth paste in a small bowl and set aside.
3. Sauté the bacon or ham in a large, nonstick skillet over medium-low heat until crisp, 8 to 10 minutes. Move it to the periphery of the skillet and increase the heat to medium. Arrange the shrimp in a single layer and sear until pink. Sprinkle the shallots over the shrimp, toss, and cook until the shrimp is done, about one minute. Add salt, red pepper flakes, and black pepper. Using tongs, transfer the shrimp to a warm plate. Add the hot stock to the skillet and bring to a boil over high heat. Whisk in the reserved butter and flour mixture. Cook until thickened, about 20 seconds. Return the shrimp to the pan and taste sauce for seasoning.
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| Went overzealous on the celery, ended up using less than half |
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