Ingredients
2 tablespoons olive oil
30 jumbo shrimp, head on, preferably from Louisiana, peeled and deveined
Coarse salt and freshly ground pepper
Prepared Creole seasoning, such as Zatarain's
6 tablespoons finely chopped andouille sausage
1 tablespoon minced garlic
1 tablespoon minced shallot
2 tablespoons finely chopped piquillo peppers
1 tablespoon chopped fresh thyme
4 cups Basic Shrimp Stock
2 tablespoons unsalted butter
1 teaspoon freshly squeezed lemon juice
2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped fresh chives
Grits
1/2 cup fresh chervil sprigs
Preparation
In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.
