Maple Ave
Vienna
Maple Ave Shrimp and Grits
2 tablespoons togirashi (Japanese seven spice)
2 tablespoons salt
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon ground coriander
Enough oil to sauté shrimp
18 pieces large white shrimp, peeled and deveined
2 cups Anson Mills stoneground grits
4 cups milk
1/2 pound butter
1 onion, diced
1/4 pound okra, sliced
6 pieces piquillo peppers, diced
4 links sausage of your choice, diced
2 cups chicken stock
8 tablespoons butter
Pinch of salt
Mix all spices together and toss with shrimp to fully coat. In a large saucepan, on low heat, melt butter. When all butter is melted, add grits and toss. Add milk and a pinch of salt. Cook slowly for 40 minutes, stirring constantly.
In a large sauté pan, heat a small amount of oil over high heat. Add shrimp, onion, okra, piquillo peppers and sausage and sauté for 1 minute. Add chicken stock and cook over high heat for 3 minutes, until shrimp are done. Remove shrimp, and reduce liquid to a sauce-like consistency. Turn off heat, and add butter. Whisk to incorporate. Plate over grits.
Serves 6
