Bay Butter Poached Shrimp, Grits, Mustard Greens with Home Cured Guanciale

I know I've kissed some Anson Mills ass in the past, but seriously- if you haven't tried their old school fabulous grains, you really gots to. To get my fix previously, I have resorted to begging chefs for small bags of Anson Mills polenta out behind restaurants that I know to use the product (seriously- more than once. I ain't proud.) Recently, however, I have discovered that those mad millers from South Carolina ship directly to home aficionados like me.

You can order any of their large selection of goodies online and then they fresh mill every Tuesday and mail right to you. The shipping cost is a little high but totally worth it to get your hands on this stuff.

When my first shipment came in, I went straight for one thing. I've been nursing an extreme hankering for some good shrimp and grits (something you just can't get in Texas- sorry Texas.) And Anson Mills isn't playing around with either their white or yellow versions.

I don't want to go into full recipe mode, but I did want to give a shout out to the scrimps. I tried a whole new cooking method on them and it turned out pretty rockin'. First, I clarified some butter. Then I infused it with California bay, garlic, black pepper and coriander. I took the tempature to a relatively cool 70°C and then slow poached the shelled shrimp until they where just barely done. Aw yeeah! I should also mention that we procured these particular shrimp from a couple of guys at our downtown farmers' market.  They were amazing.  Like little lobsters I tell you.  I'm so glad we found a local source for some of that delicious Gulf seafood.

The stuff on the bottom are some mustard greens that I got from the aforementioned farmers' market, cooked with some guanciale that I cured and aged. If I ever get some time you'll be hearing a lot more about that as well as the pig what it come from.

All in all these were some seriously bad ass shrimp and grits that totally hit the spot. Next time though I'll go with the white ones and see how they stack up to their creamy, yellow brethren.

-L. Pants

Comments

[auntie]

Yo ! Husbear -- followed your link to Anson Mills... they have a store in Metairie

in Metairie, Louisiana
at Whole Foods
3420 Veterans Memorial Blvd.
(504) 888-8225

maybe you could take a small car trip next time you go to NOLA ?