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Tuesday, October 14, 2008

The Morning News

posted by on October 14 at 8:02 AM

Waaaaah: Rossi claims efforts to make him testify about alleged illegal contributions are “political.”

Hey, What About the SECB?: Goldy (credibly) accuses newspapers of favoring incumbents.

90 Percent: Nearly all US voters think the country is seriously off track

Hard Times: County Executive Ron Sims announces 400 job cuts—meaning as many as 250 county employees could lose their jobs.

Uh, Yay?: US to invest $250 billion directly in banks.

At Least Wall Street’s Happy: Dow rises 936 points.

“J-O-B-S”: Obama proposes a “rescue plan for the middle class.”

No Progress: Talks between Boeing and machinists union break down.

Recipe of the Day: 83 East Bay Street Shrimp and Grits (Recipe from the Lee Brothers Southern Cookbook; photo via Rachel Is Coconut & Lime on Flickr)


Makes 4 servings

Shrimp Stock

1 1/2 pounds headless large shrimp (26 to 30 per pound, shells on)

3 cups water

1/2 teaspoon peppercorns

1/2 teaspoon celery seeds

1 bay leaf, in pieces

1 teaspoon kosher salt

1/8 teaspoon ground cayenne pepper


1 1/2 cups stone-ground grits

1 1/2 cups whole milk

3 cups water

2 pinches kosher salt, plus more to taste

Freshly ground black pepper to taste


1 pound tomatillos, green tomatoes, or tomatoes (about 6 large tomatillos or 3 medium tomatoes)

1 tablespoon minced jalapeno pepper (about 1 jalapeno)

1/4 pound slab bacon or 3 slices thick-cut bacon, diced

3 tablespoons unsalted butter

1/2 cup chopped green bell pepper

1/2 cup chopped yellow onion

1 tablespoon plus 1 teaspoon all-purpose flour

Kosher salt to taste

Freshly ground black pepper to taste

Peel shrimp, reserving the shells. In a medium saucepan, bring the water to a boil over high heat. Add the shells and rest of stock ingredients. Reduce heat to medium-low, and simmer for 20 minutes. Strain the broth (you should have about 1 ˝ cups) and reserve. Discard the shells.

While the broth simmers, stir the grits into a bowl of cold water and allow to settle. Corn hulls may float to the surface. Skim off the hulls and drain the grits. In a medium saucepan, bring the milk and the 3 cups water to a boil over high heat. Add the grits, stirring with a wooden spoon. Reduce the heat to medium, add the salt and cook, stirring occasionally.

Once the grits thicken (about 10 minutes), reduce the heat and cook, stirring frequently and adding water if the grits become too stiff. Cook until the grits are fluffy and creamy, 35 to 45 minutes. Season with salt and pepper and reserve.

While the grits cook, remove the papery husks from the tomatillos and place them in a medium roasting pan or cast-iron skillet. Broil them about 3 inches from the flame or heating element, turning them as their skins blacken, until they’re blackened all over, 7 to 10 minutes. Transfer the tomatillos (or tomatoes, if you’re using them instead) to a food processor or blender and pulse to a soupy liquid, about three 1-second pulses. Press the liquid through a food mill or coarse strainer into a medium bowl (you should have about 2 cups). Add the jalapeno and reserve.

Scatter the bacon in a 12-inch cast-iron skillet or sauté pan over medium-high heat. With a slotted spoon, move the pieces around until the bacon is firm and just golden brown, about 3 minutes. Transfer to a small bowl. Pour off all but 3 tablespoons of the fat and add the butter, bell pepper and onion. Sauté until the pepper and onion just begin to soften, about 2 minutes.

Pour 2 tablespoons of the shrimp broth into a small bowl, add the flour and whisk until it becomes a smooth paste. Pour the remaining shrimp broth into the skillet with the pepper and onion. When the broth reaches simmer, reduce the heat to medium and cook at a vigorous simmer until the vegetables have softened.

Add the flour paste to the pan, whisking vigorously to distribute the flour evenly throughout the broth. Add the sieved tomatillo and jalapeno mixture to the skillet, stirring, and return to a simmer. Cook until the gravy thickens enough to coat the back of a spoon heavily, 5 to 7 minutes more.

Add the shrimp and continue cooking until they are pink and cooked through, 2 to 3 minutes. Season to taste with salt and pepper.

To serve, divide the grits among 4 plates and ladle the shrimp and gravy on top.

RSS icon Comments


Yum! (I'm reading this on my wind powered iPhone)

Posted by yum | October 14, 2008 8:24 AM

I'm allergic to shrimp. Please post more recipes with John Bailo in them.

Posted by Cookie W. Monster | October 14, 2008 8:25 AM

The Lee Brothers' cookbook is awesome. I highly recommend it. That and Anson Mills Grits. And lard. And bacon fat.

Posted by Balt-O-Matt | October 14, 2008 8:27 AM

Don't you know of the horrible atrocities committed against shimp? Did you know that shimping boats produce more pollution than the space race and WW2 combined? I could give trillions of examples and a reading list. Just ask me!

Posted by A&W | October 14, 2008 8:28 AM

Don't you know of the horrible atrocities perpetrated against shrimp? They can't even mate naturally anymore. The female has to put on perfume and a negligee, it's horrible. I could give trillions of examples and a reading list. Just ask!

Posted by A&W | October 14, 2008 8:30 AM

Of course newspapers favor incumbents. After you've invested all that time worming your way in, why would you want to start all over getting access? Why would you want to learn who's who on the new staff? Reporters are lazy.

Posted by elenchos | October 14, 2008 8:30 AM

Shrimp is murder!

Posted by LDP in Cincinnati | October 14, 2008 8:30 AM

Seriously, why is The Stranger endorsing the slaying of bottomfeeders when there are starving kids in Africa who need more fresh vegetables?

Posted by It's sickening. | October 14, 2008 8:31 AM

Did you know that shrimp boat captains forcibly rape any tuna that accidentally get caught in their nets? It's horrible. I could give trillions of examples and a reading list. Just ask!

Posted by A&W | October 14, 2008 8:35 AM

How fast do banks come running to you when you need "rescuing?" This is bullshit!! Let the banks suffer I say.

Posted by JJ | October 14, 2008 8:37 AM

I hope those are free-range vegatables.

Posted by free the veggies | October 14, 2008 8:38 AM

Shrimp is delicious.

Posted by Bellevue Ave | October 14, 2008 8:41 AM

Seaweed and Gulf sand is a perfectly acceptable and tasty substitute for this atrocity. Try it and maybe you'll be less of pig and a taker. By the way, I never watch TV. Have I mentioned that?

Posted by LDP in Cincinnati | October 14, 2008 8:42 AM

God hates Shrimp

Posted by mickey in AR | October 14, 2008 8:48 AM

Are shrimp really bottom feeders? Did I not get the memo?

Posted by TVDinner | October 14, 2008 8:51 AM

The best popcorn shrimp in the world can be found at Daniel's Broiler. Mmmm...

Posted by Mr. Poe | October 14, 2008 8:53 AM

The best popcorn shrimp is at Red Lobster.

Posted by Everett/Lynwood | October 14, 2008 9:05 AM

The best popcorn shrimp pales in comparison to a nice carrot.

Posted by Jeremy from Seattle | October 14, 2008 9:09 AM

@18: As someone allergic to carrots, I'm deeply offended.

Posted by Abby | October 14, 2008 9:14 AM

If carrots gotcha drunk, rabbits be FUCKED up.

Posted by Mitch Hedberg | October 14, 2008 9:16 AM

as a lad, i dated a shrimp. of course, her friends called her shorty.

Posted by SeMe | October 14, 2008 9:25 AM

What is this, some kind of a joke? Like "what do shrimp and Dan Savage's dick have in common" or something?

Posted by Jesus Loves You | October 14, 2008 9:48 AM

@22: The answer is Dan Savage's dick did not suffer and die just to flavor ECB's grit dinner (yet).

Posted by jrrrl | October 14, 2008 10:28 AM

Mick Shrimpton was once Rock's greatest drummer ... until that fateful day ...

Where the fuck is Bailo today, anyway?

Posted by Cookie W. Monster | October 14, 2008 12:06 PM

All apologies to Dan's dick. Go shrimp!

Posted by Vince | October 14, 2008 2:10 PM

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