ALABAMA BBQ SHRIMP WITH GRITS, SPINACH AND ANDOUILLE BUTTER SAUCE

Fire_BBQShrimp_Grits_BIG

 

FIRE AT WIND CREEK
PETER D’ANDREA

20 fresh Alabama shrimp –heads & shell off, cleaned
2 Tbsp. olive oil
2 oz. BBQ sauce
1 shallot, peeled and chopped
1 Tbsp. unsalted butter
Salt and pepper to taste
4 cups fresh spinach
1 Tbsp. olive oil
1 garlic clove, peeled and sliced
2 cups cooked grits
4 oz. butter sauce
4 oz. andouille sausage, diced and sautéed
1 scallion, cleaned and sliced on the bias

Saute shrimp in olive oil until cooked. Toss in BBQ sauce and keep warm. Saute garlic in olive oil without burning it, add spinach and sauté; season with salt and pepper. Render diced andouille sausage in pan until slightly crisp and add to butter sauce. To serve, place 4 oz. of cooked grits in center of the plate, top with ¼ of the spinach. Shingle 5 cooked shrimp on top of spinach and spoon butter sauce over the shrimp and garnish with sliced scallions.

Butter Sauce:
4 oz. butter, unsalted
2 oz. white wine
1 tsp. lemon juice
1 shallot, peeled, chopped
8 oz. heavy cream
Salt & white pepper to taste

Cube chilled butter into 1” cubes. Combine wine, lemon juice and shallots. Reduce until almost dry. Add cream and reduce until thickens the back of a spoon. Remove from heat and gradually whisk in softened butter cubes. Strain through chinos and season with salt and pepper. NOTE: Do not boil after adding whole butter – to avoid breaking. If it breaks, whirl in a blender and it will come back.

Grits:
3 ½ cups whole milk
3 cups water
6 oz. white grits
6 oz. yellow grits
Kosher salt to taste
2 oz. unsalted butter
1 oz. parmesan cheese, finely grated

Heat milk, water and salt together until boiling. Whisk in both grits. Stir often until grits are creamy and yield to the bite on low heat. Then add butter and parmesan cheese adjusting with water for more viscosity and adjust seasoning if needed.