Shrimp and Grits

July 1, 2016 Sachabegg

By William Board #3

 

Hey Everyone,
I had to lay low for a couple weeks after my failed attempt at a shared egg economy, I call it an eggonomy. Jimmy was angry at first. He said he thought his hens where sick because he reckoned they weren’t laying. Then he complained that he’s got a fridge full of pickled eggs of questionable origin. I calmed him down with half a finger of shine (which he doesn’t know where I hide). I reproached him for denigrating my picked egg recipe. Then, after he tried a few, he solemnly swore they were in fact the best pickled eggs he’d had. Still, I gotta lay low, they look like hippies but they just don’t get me.
So I figured with my time away in the woods I’d meditate some on what my eggonomy looks like. Jim pointed out (though I disagree) that when you have no eggs to share your eggonomy crumbles. I studied on disproving Jim and his pessimism. And I sat, and I thought, and I experienced some pretty deep stuff. In the end I knew what I had to do; borrow something nice from someone and lend it to Jim. It’s a satisfying thing drawing difficult conclusions, and I was satisfied right down to the ground.
I will now feast tonight. I’ll make my favorite Mr. Sutton medley, shrimp and grits. Like most of my recipes it’s not so much a recipe as a philosophy. You gotta make due with what you have so to speak. And I’ve come up flush with some shrimp, but I imagine you could use scallop or haddock.
Clarify 4 tbsp. of butter. Chop up two medium onions, add a bay leaf or two. Fry up your onion until it is translucent. Add 2-3 tbsp of flour (the more flour you use, the thicker your gravy will be. If it’s too lumpy add some olive oil until the flour dissolves.
Immediately add your spices. This is where I encourage you take a little artistic license. For me, I use ½ tsp. of cayenne pepper, a pinch of marjoram, a pinch of thyme, and a ½ tsp. ground mustard seed. Use a couple of tbsp. of fresh parsley when the gravy is done. If you don’t have fresh parsley add ½ tbsp dried parsley now. Add a tbsp. dried chives, then add 1 tbsp. of BullyGoth Herb and Mushroom Blend (Sacha and Jim like me to plug them so I suppose you could use any herb and mushroom blend, but you may as well get it from them).
After a minute or so, when your spices are activated, add a chopped tomato. You should probably add a mess of mushrooms while your at it. I like to use a cup of dried oyster or shiitake mushrooms, but fresh will work too. Cook that a bit, and then add three cloves of chopped garlic. Cook that one minute more. Things are moving fast at this point, so add 2 cups of chicken broth, 3 splashes of Worcestershire sauce, 3 dashes of Tabasco (or another of your favorite hot sauces). Add salt and pepper to taste, you may not need much salt depending on the power of your chicken broth. Cook that down for 10-20 minutes.
Add your shrimp. They don’t need long, 8 minutes or so in your simmering gravy, then at the very end when you are just a few minutes away from serving this master piece add two different colors of thinly sliced (the long way) bell peppers. Serve this with cheesy grits, rice , rice pasta, couscous, or egg noodles. Hope you enjoy that.
I’ll let you know next time how I make out with Jim and Sacha after I borrow something real nice for them. I’m sure everything will be on the up and up. For now this is your bud Bill, over and out.