Bill's Shrimp and Grits
This is Bill's modified version of shrimp and grits.
- Shrimp, de-shelled and deveined (save
the shells. Put in a ziploc bag and place the freezer, save for shrimp
Shrimp Spice Mix:
- Old Bay
- Slap Ya Mama
- Smoked Paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Corn Starch
- Bell peppers; red, green and
- Onion, diced
- Garlic, diced (copious amounts.)
- 1/4 cup white wine (I like using
- A couple of good dashes of
- Andouille sausage, cut into
- Olive oil
- Pancetta, diced
- Green Onion chopped (I use the
- Quail egg
- 1 tube of Polenta, sliced into medallions
- Preheat oven to 200 F.
- Mix the spices in a ziploc bag, put
the shrimp in a bowl and sprinkle the spice mixture over the shrimp. Mix the
spice mixture into the shrimp and then set aside.
- Preheat a skillet (I used cast
iron), with a little bit of olive oil and a little bit of butter, put the
pancetta in and cook until crisp, remove from heat and set aside.
- In the same skillet, add the polenta
Cook about 5 minutes on each side or until they have a good
color/sear on them. Remove and put them on a sheet pan or keep them in the
cast iron skillet and put in the oven, this just keeps them warm while you
finish everything else.
- In another skillet, add the
Andouille in and sear. Add the bell peppers and onions. Sauté until
translucent. Add the diced garlic and stir for another minute.
- Add the wine and Worcestershire
sauce, stir. Turn the heat down to a simmer and let reduce.
- In another skillet, add olive oil
and butter and allow to get hot. Add your shrimp and cook until they are
pink or done. About 4 to 5 minutes.
- Fry the Quail eggs, I put some
butter in a skillet and set it on low, put the eggs in once the butter was
melted and put a lid on it. This helps cook it by keeping the heat in. Once
the whites had set, I turned the heat off and let sit with the lid still on.
- Remove Polenta from oven and plate.
Pour sauce mixture over polenta then shrimp on top of that.
- Place fried egg on top and garnish
with crispy pancetta and green onions.
Recipe and photo provided by Bill Pollard. Used with permission.
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