- In a very large saucepan combine the milk and butter and bring to a boil. Slowly whisk in the grits and lower heat to medium low. Partially cover the saucepan and continue to cook grits, stirring occasionally, until very tender, about one hour. Should the grits become too thick before they are tender, add a bit of water to thin them and continue to cook until tender. During the last 30 minutes season the grits to taste with the rosemary and salt.
- When the grits are done, grease a 13- by 9-inch rimmed baking pan and pour the grits onto the pan. Allow to cool in the refrigerator (loosely covered), until quite firm, at least two hours or up to overnight.
- When you are ready to serve the grit cakes, preheat the oven to 500 degrees F. Using a cookie cutter or biscuit cutter, cut the grits to the desired size, or simply use a paring knife to cut into triangles or squares.
- Place the grit cakes onto a baking sheet that has been coated with nonstick cooking spray and bake for 5 minutes or until golden brown and heated through.
2 Tbsp Emeril’s Original Essence
½ tsp fresh ground black pepper
2 Tbsp olive oil
¼ cup chopped onions
2 Tbsp minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cup water
½ cup Worcestershire sauce
¼ cup dry white wine
¼ tsp salt
2 cup heavy cream
2 Tbsp butter
Chopped chives, for garnish
- Cook the grits as instructed in the Rosemary Grit Cakes recipe and refrigerate the grits until firm, and until you are ready to serve the shrimp.
- Meanwhile, peel and devein the shrimp, leaving only their tails attached. Reserve the shells separately.
- Sprinkle the shrimp with 1 tablespoon of the Essence and ¼ teaspoon of the pepper. Toss to coat the shrimp well and refrigerate the shrimp until you have made the sauce.
- To make the sauce, heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining ¼ teaspoon black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 ½ cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, about 15 minutes longer. You should have 4 to 5 tablespoons of barbecue sauce base.
- When you are ready to serve the shrimp, preheat the oven to 500 degrees F and cut and finish cooking the grit cakes. Set cakes aside, loosely covered in a warm oven until ready to serve.
- Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the shrimp and quickly sauté, occasionally shaking the skillet, until almost cooked through, about 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter. Cook the sauce until it is thick enough to coat the back of a spoon, 4 to 5 minutes longer. Whisk the butter into the sauce. Remove from the heat.
- To serve, place one grit cake (or two, if you make them small) in the center of each dinner plate. Spoon the sauce and the shrimp over and around the grit cake(s) and garnish with chopped chives. Serve immediately.
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Imnimedia, Inc.