Shrimp and Gris-Gris Grits
1 lb shrimp
½ cup andouille sausage, quartered
1 quart veal stock
1 red bell pepper
1 ½ cups whole milk (skim can also be used)
½ cup yellow grits
4 tablespoons butter
kosher salt, to taste
ground black pepper, to taste
2 tablespoons Creole seasoning
6 cherry tomatoes, halved
1 teaspoon fresh thyme, picked and chopped
2 tablespoons unsalted butter
1. Peel and devein shrimp, set aside. Combine stock and shells in large sauce pot and simmer until reduced by half. Place red bell pepper over open flame and turn until evenly charred all around. Place inside of a Ziploc bag and allow to steam for 5 minutes. Remove pepper from bag and peel away all skin and seeds. Purée red pepper until smooth and add to sauce pot.
2. Bring milk to a boil in medium sauce pan. Whisk in grits and stir constantly until slightly thickened. Turn heat down to low and cover. Cook until grits are tender (about 45 minutes). Finish with butter and salt to taste.
3. Season shrimp with Creole seasoning and sauté until slightly curled (about 6 minutes). Add andouille to pan and cook until shrimp and sausage are fully cooked (about 4 minutes).
4. Add in shrimp sauce and allow to simmer until reduced by half again. Add in cherry tomatoes and just heat through. Finish with butter and fresh thyme. Season with salt and pepper to taste. Serves 4
About the Chef
Chef Eric Cook is a New Orleans native and combat veteran who served six years in the United States Marine Corps. He trained at the John Folse Culinary Institute and began his culinary career in the kitchen at Brennan’s followed by stints at Commander’s Palace, American Sector, Dickie Brennan’s Bourbon House, Tommy’s Cuisine and NOSH Since its opening in the Lower Garden District in 2018, both Gris-Gris and Chef Eric have won several local awards and received acclaim from numerous national food critics.