Druid Hills Shrimp & Grits

Method

1. To make the grits

   Combine the soaked grits in water in a 2-quart pot over medium high heat and add 1 additional cup of water. Bring to a simmer while stirring occasionally. Season with salt and pepper and turn the heat down to low. Slowly simmer the grits while stirring frequently for 30 – 40 minutes or until they are tender. Incorporate the butter and cheese into the grits. Cover and hold the grits while you cook the shrimp.

2. To make the lemon vinaigrette

   Combine the vinegar, lemon juice, lime juice, roasted garlic, herbs, mayo, honey, and scallion in a blender. Puree all ingredients until smooth. With the blender running, slowly incorporate the oil to make an emulsified dressing. Season with salt and pepper. Refrigerate until ready to eat.

3. To make the salad

   Toss all the ingredients together in a large bowl and refrigerate until ready to eat.

4. To cook the shrimp

   Place a large skillet over medium high heat. Add the bacon to the cold pan and begin rendering the fat. Cook the bacon until the fat melts and bacon is crispy. Remove the bacon from the pan and reserve as garnish.
5. Toss the shrimp in the Cajun seasoning. Sauté the shrimp in the bacon fat for about 2 minutes on each side. Remove the shrimp from the pan when they are cooked on each side.
6. Add the shallot and garlic to the pan and cook for 2 minutes. Remove the pan from the heat and carefully add the brandy. Carefully remove the brandy back to the burner to cook off the alcohol.
7. Add the crumbled chorizo to the pan and cook for 2-3 minutes. Reserve 2 T of chopped tomato for garnish and add the rest of the tomato to the pan. Cook the tomato for about 3 minutes or until they release their liquid and break down.
8. Slowly whisk in the butter to make a sauce. Finish with parsley. Taste the sauce and adjust seasoning as you like. Add the shrimp back to the pan and warm. Do not bring the sauce to a simmer or it will break. Finish with lemon juice and parsley.

9. To serve

   Spoon the grits onto the bottom of a bowl. Arrange shrimp on top of grits and spoon some of the sauce all over. Chop the rendered bacon and sprinkle on the shrimp. Garnish the bowl with chopped tomato and scallion. Serve alongside garden salad.