I blame John Besh for making me crave shrimp and grits.

I’m a sucker for this chef (I still think my meal at August was one of the best nights ever….mmmm fois gras and duck…mmmmmmmmmmm), so when I heard that Besh would be on Martha Stewart’s show, I immediately went to my DVR and recorded it.  After circling Rouse’s for the ingredients, I put on some loud music and cooked tonight’s dinner. Martha and John would be extremely proud of the smells that came from my kitchen tonight.

Mirliton Salad

Mirliton Salad

Serves 6.

  • 2 mirlitons, peeled, halved, pit removed, and thinly sliced
  • 1/4 cup Red-Pepper Jelly Vinaigrette
  • Coarse salt
  • 1 tablespoon minced chives
  • 1 shallot, minced
  • 1 cup mixed baby greens
  • 1/4 cup fresh dill sprigs
  • 1/4 cup fresh chervil sprigs


  1. In a medium-size bowl, add mirlitons and vinaigrette; season with salt. Add chives and shallot; toss to combine. Transfer mixture to a second medium-size bowl.
  2. In the first medium bowl, add greens, dill, and chervil; toss to combine.
  3. Divide mirliton mixture evenly between each of six plates. Top with greens; serve immediately.

Red Pepper Jelly Vinegarette
Makes about 1 3/4 cups

  • 1/4 cup red-wine vinegar
  • 1/2 cup red-pepper jelly
  • 1/2 teaspoon sambal chile paste
  • Coarse salt and freshly ground pepper
  • 1 cup canola oil
  1. In a medium bowl, whisk together vinegar, jelly, and chile paste; season with salt and pepper. Slowly whisk in canola oil until mixture is well combined.
Shrimp and Grits
Shrimp and grits

Serves 6

  • 2 tablespoons olive oil
  • 30 jumbo shrimp, head on, preferably from Louisiana, peeled and deveined
  • Coarse salt and freshly ground pepper
  • Prepared Creole seasoning, such as Zatarain’s
  • 6 tablespoons finely chopped andouille sausage
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 2 tablespoons finely chopped piquillo peppers
  • 1 tablespoon chopped fresh thyme
  • 4 cups Basic Shrimp Stock
  • 2 tablespoons unsalted butter
  • 1 teaspoon freshly squeezed lemon juice
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 tablespoon chopped fresh chives
  • Grits
  • 1/2 cup fresh chervil sprigs


  1. In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
  2. Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
  3. Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
  4. To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.
Good Night!!!
Din din

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