

46
MY
ROUSES
EVERYDAY
maY | JUNE 2016
Grits with Shrimp & Pork
Serves 6
WHAT YOU WILL NEED
For the Shrimp
1½ pounds wild-caught gulf shrimp (21/25 count)
5 tablespoons diced butter, divided
2 slices of bacon, chopped
2 cups diced onion
1
cup diced celery
2 tablespoons minced garlic
1
quart seafood stock
1
tablespoon fresh lemon juice
½ teaspoon Rouses hot sauce
Rouses salt and pepper to taste
For the Pork
2-3 pounds pork belly
¼ cup Rouses Extra Virgin olive oil
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon smoked paprika
1
teaspoon kosher salt
½ teaspoon pepper
For the Grits
1½ cup white or yellow stone ground grits
2 pints Rouses whole milk
4 teaspoons Rouses salt
2 pinches of sugar
¾ stick of butter
¼ cup green onion tops, for garnish
HOW TO PREP
For the Shrimp
Season shrimp with salt and pepper.
Heat butter in a 12-inch skillet over medium heat. Add bacon and cook until crisp,
about 10 minutes. Transfer bacon to a paper towel — lined plate. Add shrimp.
Cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a small
bowl or plate and lower heat to medium. Add onions, celery and garlic, and cook,
stirring occasionally, until tender. Raise heat to high, add seafood stock. Cook until
liquid reduces by half, about 3 minutes. Just before serving, return shrimp to the
pot and stir in lemon juice, hot sauce, salt and pepper.
For the Pork
Preheat oven to 350 degrees.
Place slab fat-side up on a cutting board. Score with a sharp knife (cut diagonal
lines one way, then repeat going the other way). Coat with olive oil. In a small bowl,
mix together cumin, coriander, smoked paprika, salt and pepper. Massage into
belly. Line a medium to large roasting pan with foil. Place the roasting rack in the
pan. Put the belly on top of the rack. Roast until tender, about 2 and half hours. Let
it rest for at least 30 minutes, then cut into small pieces.
For the Grits
Soaked grits in cool water just to cover for 15 minutes.
Bring the milk to a simmer in a medium saucepan over high heat. Reduce heat to
low. Stir in grits. Cook, whisking frequently, until you reach a creamy porridge-like
consistency, about 30 to 40 minutes. Mix in butter and sugar and season with salt
and pepper.
HOW TO SERVE
Divide the grits into 8 equal portions. Ladle shrimp sauce over the grits. Arrange
pork belly on top. Garnish with green onions tops and bacon crumbles.
Put Some Pork
on Your Fork!
the
Pork
issue