Fried Shrimp and Grits with Smoked Tomato Sauce

 

Ingredients for tomato sauce: 

2 (28 ounce cans) of whole tomatoes

2 tsp canola oil

6 ounce link of andouille sausage, cut into half moons

1/2 tsp paprika

pinch of salt, pepper, sugar and red pepper flakes to taste

Ingredients for Grit balls:

2 cups of water

1 tsp salt

2/3 cup uncooked quick cooking grits

3 TBSP butter, cut into pieces

8 ounces of raw, peeled and deveined shrimp, tail off

1 TBSP creole seasoning

2 TBSP canola oil, plus more for frying

1 jalepeno, diced small

2 garlic cloves, minced

2/3 cup of mild/medium cheddar cheese, shredded (about 2.5 ounces)

2/3 cup of white cheddar cheese, shredded (about 2.5 ounces)

1 TBSP chopped parsley

1 TBSP basil, diced

1 tsp tarragon, diced

1 tsp dried chives (if you can't find the container of dried, you can minced fresh ones)

1 large egg

3/4 cup whole milk

1/3 cup buttermilk

2 cups panko bread crumbs

1/4 cup all purpose flour

Additional (optional garnish)

Baby Arugula or Micro Greens

Grated Pecorino Romano Cheese

Directions: 

1. Put your tomatoes in a stainless steel wide pot. Put on the smoker for 30 minutes or use a smoke dome. I recommend cherrywood or applewood to bring a hint of sweetness to your tomato sauce. 

2. When tomato sauce is done smoking, bring it to the stove and simmer for 20 minutes. 

3. While tomato sauce is simmering, boil the water for the grits. Add a pinch of salt and whisk in the grits. 

4. Cook for 1 minute and then whisk in the butter on low heat. Cook about 5 minutes or until thickened and tender. Cool on a sheet tray.  

5. After sauce has simmered for 20 minutes, use an immersion blender (or pour in a blender) and blend until smooth. Turn off the heat and reserve.  

6. Heat a large cast iron skillet with 1 TBSP canola oil. Season the shrimp with creole seasoning. Sear shrimp for 1-2 minutes per side and remove with a slotted spoon. 

7. To that same pan, add the garlic and jalepeno for 2 minutes, stirring often. Remove and add to shrimp. Let cool. 

8. To the same pan, add another TBSP of oil and then add sausage with a sprinkling of paprika. Brown for about 3 minutes per side. Scoop the sausage and ALL of the juices into the tomato sauce. Return the pan to the stove. 

9. Use your immersion blender again and blend the sausage into the sauce. Be patient here, it will pay off.  Once it's all blender, strain through a fine mesh strainer. Reserve the thick paste for a later use. Put the sauce back in the pot. 

10. Taste the sauce for seasoning. Here is where I added a little sugar, some salt, pepper and red pepper flakes. Taste again.  Reserve and keep warm. 

11. If the shrimp is cool, dice it up.  Combine your shrimp, jalepeno, garlic, cheddar cheeses, herbs and grits. Add a bit of salt and pepper. Mix well. 

12. Line a sheet pan with parchment paper. Form 12 grit balls gently with your hands, pressing them together and rolling lightly kind of like meatballs. 

12. Let set in the fridge, uncovered for 30 minutes. 

13. Prepare your dredging station. One with flour, one with egg, buttermilk and whole milk. One with panko.  Add salt and pepper to each station.  

14. The same cast iron skillet you've been cooking in, add canola oil about halfway up and heat up to 350 degrees. 

15. When it's been 30 minutes, start breading your grit balls. Flour, egg, panko.  Return them to the parchment paper and let set 5 minutes. If you need more time, you can return them to the fridge for up to 30 minutes. 

16. Heat up the sauce on low. 

17. Fry the balls in batches - no more than 6 at a time for 3-4 minutes, turning halfway through. Remove to a paper-towel lined sheet pan. Keep batches warm in the oven. 

18. To serve, ladle one ladle of sauce, 3 grit balls on the sauce, then top with arugula and sprinkle with pecorino romano cheese. 

Wine pairing: 

Ashlyn 

Pinot Noir

2019

Willamette Valley, OR