Lazy Shrimp and Grits

April 27, 2012

Quick is the game these days. If you’re not quick you get left behind, mentally and physically. This is the case in business––and it’s also the case in every restaurant kitchen I’ve ever worked in or observed. Slow movements burn the souffle. Slow cooks get their asses handed to them.

There is indescribable reward in toughing it out in a kitchen under these conditions––a place where your pride lives or dies on your ability to think on your feet. But all I seem to want to write about this morning is taking it slow.

At home, cooking is slow. There is time for wine sipping. If dinner slips past 8, no one is worse for the wear. It’s the kind of place where taking a little extra time to stir the grits gently –- and to butter poach the shrimp correctly –– is usually fine by everyone involved. So allow me to introduce Michael Ruhlman’s shrimp and grits. A dish we made for Sunday dinner when most everyone was being lazy.

BONUS: At the end of the process, the butter you use to poach the shrimp gets added to the cooked grits–making them rich and creamy. So go ahead, give it a whirl. That is, if you’ve got the time.

{ 2 comments… read them below or add one }

Holly May April 30, 2012 at 6:31 am

I just recently realized that i love grits, especially when prepared with some lovely sharp white cheddar! For years I was never a fan, i’m now a convert. :)

Also, I saw you at 1N12K last night and wanted to let you know how much I enjoy your writing, photography, and recipes and that it was a pleasure to meet you in person, but I’m a nervous little thing and felt too silly to say anything to you!

I was working with Chef Mindy Ware to produce and present Chocolate, Bourbon, and Smoke. Hope you had a great night!

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Courtney April 30, 2012 at 7:11 am

Thank you so much for such a nice compliment! Believe me when I say how much profound respect I have for what you do. I am always in awe when I meet people like you – and wow – I was ever impressed with your station!

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