May-June 2016

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

cup diced celery

2 tablespoons minced garlic

quart seafood stock

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

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