Gourmet Super Bowl Cooking: Olenjack's Shrimp & Grits

Broth:

½ lb.   Thick-Cut Bacon, cut into small dice

3 each  Garlic Cloves, sliced

2 each  Shallots, julienne

2 Tbsp  Sherry

3 Tbsp  Tabasco or cayenne sauce

2 cup   Shrimp Stock (see recipe below)

2 each  Tomatoes, diced

½ tsp   Kosher Salt

¼ tsp   Black Pepper

In a medium sauce pan, render bacon until soft. Add garlic and shallots and sauté until translucent. Deglaze with sherry and Tabasco. Add tomatoes and reduce for 1-2 minutes. Add shrimp stock, salt & pepper and bring to a simmer. Cook for 15 minutes and reserve for the main dish.

Shrimp Stock:

When peeling shrimp for the dish, save the shells and use them to make the stock. Place shells in a pot and cover with water. Add 1 onion, chopped into large pieces, and 10-15 whole peppercorns. Simmer for 1 ½ hours. Strain and let cool. 

Grits:

½ cup   Grits, quick cooking

1 cup   Milk

1 ¼ cup  Half & Half

2 Tbsp  Butter

1 Tbsp  Kosher Salt

½ Tbsp  Fresh Ground Black Pepper

¼ cup   Goat Cheese, soft

Boil milk and half & half. Add grits and cook according to package directions. Add butter and stir until melted. Add salt & pepper. If desired, add a small amount of goat cheese or white sharp cheddar cheese.

Sautéed Mustard Greens

2 oz   Vegetable Oil

5 oz.   Bacon Thick Cut, chopped

3 ½ oz   Shallots, chopped

2 oz   Garlic, chopped

2 ½ oz   Brandy

1 #   Mustard Greens, washed and rough chopped

1 ¼ cup  Chicken Stock

To taste Kosher Salt & Black Pepper

Heat oil in a skillet over medium high heat. Sauté bacon, shallots and garlic until translucent and bacon is rendered. Deglaze with brandy. Add mustard greens and chicken stock and cook until most of the liquid is evaporated. Season to taste with salt and pepper.

To assemble dish: (for 4 people)

2 each  Garlic Cloves, sliced

1 each  Shallot, julienne

6 oz.   Andouille, sliced

20 pieces  Shrimp (16/20)

1 Tbsp  Unsalted Butter

To taste Kosher Salt & Black Pepper

Saute garlic and shallots in a small amount of oil until translucent. Add andouille and sauté for 1-2 minutes. Add shrimp. Cook on one side 1 ½ minutes. Turn over and add 4 oz. of broth mixture. Reduce slightly and add 1 Tbsp. butter to thicken sauce. Divide grits evenly onto 4 plates. Place some of the mustard greens in the middle. Pour shrimp & broth mixture over grits and serve.



Tomorrow, Chef Olenjack cooks up another unique creation: Dr. Pepper Ribs.