Alabama Grits with Shrimp and Conecuh Gravy

This is a recipe I developed when trying to come up with an Alabama sourced menu – Sea, to farm to table.  Serve the grits topped with the gravy.  The shrimp portion is per plate.

• Creamy Gritts
  • 1 cup McEwen and Sons Grits
  • 1 cup heavy cream
  • 2 cups quality chicken stock
  • 1 cup water
  • 2 ears of corn grilled and corn removed
  • ¼ cup onion
  • Olive oil
  • Salt and pepper
  • Cajun spice
  • Butter

In a large pot Sauté onion and corn in olive oil until it starts to caramelize, season with Cajun, salt and pepper as you go.

Deglaze corn mixture with a little stock.   Add the rest of the liquid and bring to a boil.  Whisk in grits and reduce to a simmer.  Cook for 20-25 min, stirring along the way.  Adjust spice and add butter to taste.

• For Shrimp Gravy
  • 1/3 lb Alabama medium shrimp, shelled and deveined
  • 1/3 lb spicy Conecuh Sausage, diced into ½” pieces
  • Bacon fat
  • ¼ cup diced onion
  • ¼ cup diced red bell pepper
  • ¼ cup diced celery
  • A few tablespoons of flour
  • Quality shellfish or chicken stock
  • Salt and pepper
  • Cajun spice

In a large skillet, brown sausage and remove from pan (set aside to drain).  Drain excess grease from pan.  Add a teaspoon of bacon fat.  Sauté onion, pepper, celery and cook until the onions just start to render.  Season along the way with the S&P and Cajun spice.  Sprinkle shrimp with  Cajun spice and add shrimp to the pan and give it a few stirs.  Sprinkle with flour and give it a few stirs to combine.  Add stock and blend to create a veloute sauce being careful not to overcook shrimp.