Shrimp and Grits With Roasted Tomato, Fennel, and Sausage

Submitted by LucyS-D

"A delicious twist on the Southern classic. This recipe comes from Sean Brock, of Husk, in Charleston, South Carolina. Mr. Brock insists on using only ingredients found in the South and locally produced, where possible."

 

• Ready In: 1hr 30mins
• Ingredients: 24
• Serves: 4

ingredients

• FOR THE ROASTED TOMATO

• 8 plum tomatoes, halved lengthwise
• 1 garlic clove, minced
• 29.58 ml olive oil
• kosher salt & freshly ground black pepper

• FOR THE FENNEL

• 1 large fennel bulb, trimmed (fronds reserved)
• 473.18-709.77 473.18-709.77 ml shrimp broth or 473.18-709.77 ml water
• 14.79 ml butter
• kosher salt
• white pepper

• FOR THE GRITS

• 236.59 ml coarse corn grits, soaked overnight if necessary (see package instructions)
• kosher salt
• 1 fresh bay leaf
• 22.18 ml butter
• 14.79 ml cream cheese
• white pepper
• 2.46 ml fresh lemon juice
• 2.46 ml hot sauce

• FOR THE SHRIMP AND ASSEMBLY

• 14.79 ml olive oil
• 20 large shrimp, peeled and deveined
• 236.59 ml benton's smoked sausage, cooked and crumbled or 236.59 ml breakfast sausage
• 4.92 ml fresh lemon juice
• hot sauce
• kosher salt
• 29.58 ml fresh parsley, chopped

directions

1. Preheat the oven to 450 degrees F.
2. In a bowl, combine tomato, garlic, olive oil, salt and pepper; toss well.
3. Arrange tomato halves, cut side up, on a baking sheet; roast until they collapse and are lightly browned, 25 to 30 minutes, then set aside.
4. In a small saucepan, combine fennel, half the reserved fronds, and enough water or broth just to cover; add butter and season with salt and pepper.
5. Bring to a boil, reduce heat to a low simmer and cook until fork tender, 8 to 10 minutes; transfer to a plate, discard cooked fronds, but reserve the cooking liquid.
6. Meanwhile, prepare the grits according to the package directions, seasoning with salt and adding a bay leaf halfway through cooking; once cooked, mix the grits with butter, cream cheese, pepper, lemon juice, and hot sauce.
7. Prepare the shrimp about 15 minutes before the grits are done by heating a large skillet or saute pan over medium heat, add oil, and sear shrimp 1 minute per side; add the fennel, sausage, roasted tomatoes, and 1 1/2 cups of the reserved fennel cooking liquid.
8. Bring to a simmer, stir in lemon juice, hot sauce, salt and chopped parsley(add more fennel cooking liquid if it seem too dry).
9. To serve, divide grits among shallow soup plates, top with shrimp mixture, and garnish with uncooked fennel fronds.