Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Mar 7, 2011

Red Grits & Shrimp...& Wine

Libations used: 1/2 cup white wine
Libations left over: Pretty much the whole bottle, so pour yourself a glass & save the rest for another lush dish, or for your guests.
In honor of Mardi Gras tomorrow, I was in the mood for some jambalaya and stumbled across this recipe in my files for Red Grits & Shrimp from chef Marcus Samuelsson.  It's not quite jambalaya, but it's close!  Despite the chili powder, this is not spicy, so the Lush Chef's mother would enjoy this too.

Red Grits & Shrimp - Serves 4

  • 1/2 cup olive oil
  • 1 red onion finely chopped
  • 4 minced garlic cloves
  • 1 tsp. chile powder
  • 1 tsp. paprika
  • 1 cup stone-ground grits
  • 1 bay leaf
  • 1 cup canned crushed tomatoes
  • 1 cup fresh or frozen corn
  • 1/2 cup white wine
  • salt and freshly ground pepper
  • 1/4 cup fresh lemon juice
  • 12 jumbo shrimp (peel and devein those suckers...mmm kay?)
  • 8 cherry tomatoes, halved
  • 1 Tbs. finely chopped cilantro
  • 1 Tbs. finely chopped parsley
- In a medium saucepan, warm 1/4 cup olive oil over med-low heat.  Add onion, half the garlic, 1/2 tsp. chile powder, 1/2 tsp. paprika and cook until onions soften (about 5 min).
- Add the grits, bay leaf and cook, stirring for 30 seconds.
- Add the crushed tomatoes, corn, 1/4 cup white wine and 3 cups water.
- Reduce heat to low and simmer the grits, stirring frequently, until liquid is absorbed and grits are creamy (about 25 min - now would be a good time to sip that wine between stirring).
- Discard bay leaf and season to taste with salt and pepper.
- Between your stirring sessions and wine sipping, combine 2 Tbs of lemon juice with 1 Tbs of that remaining olive oil, the rest of the chile powder & paprika, and shrimp.  Let it sit for 15 min at room temp.
- In a medium skillet, cook the shrimp and remaining garlic over high heat, stirring, until just pink (about 2 minutes).
- Add the remaining 3 Tbs olive oil, remaining 1/4 cup white wine, 2 Tbs lemon juice, the cherry tomatoes, cilantro and parsley, and cook for 2 more min.
- Remove from heat and season to taste with salt and pepper.
- Serve those grits topped with shrimp, tomatoes and sauce and serve immediately.  YUM.