Talking Food with Cory Bahr: Shrimp and Grits

(Source: KNOE)

MONROE, La. (KNOE) - The following is a transcription of Cory's video instructions. For the recipe, go here.

Hey y'all, I'm Chef Corey Bahr and today we're talking shrimp and grits. Shrimp and grits is my most requested recipe period. People love the way we make sure shrimp and grits. And it's very, very simple. It does have quite an ingredient list but they're all easily found. Fresh Louisiana shrimp. Request it. Go to your local grocer, say I want domestic seafood. These are Louisiana brown shrimp. We have garlic, tomatoes, onion, poblano pepper, some mushrooms, these happen to be local chanterelles, celery, green onion, parsley, salt, pepper, and smoked sausage. So we're gonna start with. You gotta let that sausage cook and get a little brown. Brown is where the flavor's at. Now it's time, we're going to add onion, poblano pepper...
Dinner and a show, we're going to season our strip.
Creole seasoning. I'll put that up on the site as well so you can have all the recipes that go along with Talking Food.
Anybody knows when you're cooking shrimp now's the time you got to move quickly. We're going to add our mushroom, tomatoes. Fresh chopped garlic, some fresh thyme.
Salt and pepper. One of the things that makes our shrimp and grits unique is we don't like to cook our vegetables 'til they're completely tender and melty. We like to have a little bit of crunch for texture. 'Cause shrimp and grits can be one of those dishes that just like soft on soft and it's not very interesting. Now we're going to finish this dish with a housemaid hot sauce and a little splash of white wine. Looks perfect.
We're gonna emulsify some unsalted butter. What you're essentially doing is making a butter sauce in the skillet. We're just gonna let that come up. You just want to cook your shrimp until they're not clear anymore. You can just see that they're barely cooked all the way through. Turn your fire off. Set them aside. These are the grits we use at the restaurant. These are an artisan grit. They come from Water Valley, Mississippi. There's no such thing as quick grits in the south. These have to be cooked for a long period of time with constant stirring in order to release all of that starch and make them creamy and delicious. All right, so we're going to finish off with some parsley and some green onion... Now it's time to go to plate.
Nicest bed of grits there. You want to get some of all that goodness, these tomatoes.
There you have it. Our shrimp and grits. Hey, if you want to cook this recipe for yourself, go to KNOE.com and click on Talking Food.

If you want to cook this recipe for yourself, click here.