“It’s Better with Butter”
February 18 | New York City
Chef John Scoff hails from Charleston, South Carolina, where he was the executive chef of a low-country bistro before coming to his senses and joining Home Cooking New York’s teaching team in 2005 (he was following his then-girlfriend, now-wife who was moving north for a teaching job). His most sought after class is Southern Brunch, so I asked him to share some of his signature takes on this Southern classic.
LISTEN
RECIPE
Chef John’s Shrimp and Grits
Serves 4
For the grits:
1 cup stone-ground grits (John likes his grits from Anson Mills or Carolina Plantation)
4 cups water
4 tablespoons unsalted butter
Kosher salt
½ cup grated Parmigiano, Pecorino, or sharp cheddar cheese
For the shrimp stock:
1 tablespoon unsalted butter
Shells reserved from 1 pound shrimp (see below)
1 tablespoon tomato paste
1/3 cup white wine
Aromatics: 1 bay leaf, 1 star anise, 1 sprig fresh thyme, 1 sliced carrot, 1 sliced celery stalk, 1 smashed garlic clove
For the shrimp:
2 tablespoons unsalted butter
½ pound kiellbasa, cut into 1/2-inch half moons
1 tablespoon Old Bay seasoning
3 garlic cloves, minced
1 small onion, diced
1 green bell pepper, cut in 1-inch squares
1 cup shrimp stock (see recipe below)
1 pound medium sized WILD shrimp, peeled and deveined (shells reserved for shrimp stock)
1 cup grape or cherry tomatoes, halved
2 tablespoons unsalted butter
- In a medium sized pot, bring water, butter, and ½ teaspoon kosher salt to boil over high heat. Once boiling, pour in grits, stirring with a wooden spoon. Continue stirring until grits just get slightly thick, about 5 minutes. Reduce heat to low and cook until tender, about 45 minutes. Stir in the cheese until melted; set aside.
- Make the stock: In a medium saucepan over medium heat, melt the butter. Add the shells and cook until bright pink and lightly browned, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the wine and cook for 2 minutes, to evaporate the alcohol. Add the aromatics and cover with 3 cups of water. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Strain, and set aside.
- In large skillet over medium high heat, heat the butter. Add the kielbasa and cook until browned, about 4 minutes. Add the onion, pepper, and garlic and cook until softened, about 3 minutes. Add the spices and cook for 1 minute, to bloom their flavor. Add the shrimp stock and the shrimp and bring the mixture to a boil. When the shrimp and half cooked (still with a bit of gray coloring), add the tomatoes and cook until the shrimp are fully cooked and the tomatoes are warmed through. Turn off heat and stir in butter until melted.
- Serve in shallow bowls over grits.
