Mouthwatering recipes perfect for mama! Get the secrets to Chef Melba Wilson’s LEGENDARY Shrimp & Grits.
Melba’s Shrimp & Grits
Makes 4 Servings
24 Jumbo shrimp (about 15 to the pound)
Ingredients:
For the stock
2 cups chopped Spanish Onion
2 cups chopped celery
2 cups peeled and chopped carrots
2 bay leaves
1 (16-ounce) can whole peeled tomatoes, drained
1 teaspoon lobster base*
1 teaspoon Old Bay Seasoning
3 quarts water
Pinch of cayenne pepper
Kosher salt to taste
Juice of 1 lemon
For the grits
1 cup whole milk
2 cups water (plus additional at a low boil to use if necessary)
1 teaspoon kosher salt
1 cup grits (not quick – cooking)
2 teaspoons butter
¼ cup heavy cream
For the sauce
4 tablespoons (1/2 stick) unsalted butter
¼ cup all-purpose flour
To cook the shrimp and serve
2 tablespoons olive oil
1 teaspoon chopped shallot
1 tablespoon minced garlic
*Lobster base is a bouillon paste in a jar. It comes in other flavors (such as chicken beef, and vegetable) and can be found in markets where bouillon is sold, as well as online. It will keep for a long time in the refrigerator.
1. Peel and devein the shrimp. Leave the tails on, and reserve the shells. Cover and reserve prepared shrimp in the refrigerator until ready for use.
2. To make the stock: In a large pot, combine the shrimp shells, onion, celery, carrots, bay leaves, tomatoes, lobster base, Old Bay Seasoning, and the 3 quarts of water. Bring to a boil, turn the heat to low, and simmer for 1 hour. Taste and add a bit more lobster base and/or Old Bay if you think the stock needs more flavor. Transfer to a blender and blend until smooth then line a fine sieve with cheesecloth and strain the liquid into a bowl. Measure 1 cup of stock and freeze the rest for another occasion. Put the shrimp in a bowl with the cayenne pepper and salt to taste, and drizzle with the lemon juice. Set aside.
3. To make the grits: Bring the milk, 2 cups water and salt to a boil in a medium pot. Slowly stir the grits into the mixture, whisking constantly until well combined. Bring it back to a boil, lower the heat cover, and simmer for 30 to 40 minutes, whisking regularly and making sure you get all the way down to the bottom of the pot so that the grits do not get stuck to the bottom. If necessary, add small amounts of boiling water to keep them from sticking. When grits have thickened, stir in the butter and heavy cream, taste, and adjust the seasoning if necessary. Keep the grits on a very low flame and whisk periodically while you make the sauce.
4. To make the sauce: Over medium heat, melt the butter in a small saucepan and slowly stir in the flour to make a roux. Turn the heat to low and stir constantly for 7 to 10 minutes until the roux turns pecan brown. Be careful not to let it burn. Slowly stir in the reserved shrimp stock and the Worcestershire sauce.
5. To cook shrimp: In a frying pan, heat the oil and add the shallot and garlic. Stir for 30 seconds, then add the shrimp and cook, stirring, just until they begin to turn pink. When the shrimp are almost cooked add the sauce and simmer to thicken a bit.
6. Place grits in the center of a serving platter with the shrimp around the perimeter. Pour the sauce over the shrimp and serve.
Variation:
Cheesy Shrimp and Grits: When the grits are done but still hot, stir in 4 tablespoons of grated sharp Cheddar cheese. That’s how my son likes them.
Hibiscus Mimosa
Hibiscus Syrup
1 Cup dried Hibiscus Flowers
1 Cup Sugar
2 Cups of water
Champagne / Prosecco
Directions:
In a medium sauce pan add water and bring it to medium boil
Add the hibiscus flowers and sugar
Bring heat down and simmer for 10 minutes
Remove from the fire and let it sit for 5 minutes
Strain the flowers, let the mixture cool down and then pour into an airtight container and refrigerate.
Pour hibiscus syrup into a flute, top with champagne and garnish with a bit of dried hibiscus flowers
