In honor of the New Orleans Saints being in the Super Bowl, I made Shrimp and Grits for breakfast. It’s fairly easy to make and if you want, you could even make the grits in advance (slow cooker) and it will be ready for you in the morning.
- 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
- 1/2 cup fresh chervil sprigs
- 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.
- 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.
- Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
- 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.
From The Martha Stewart Show, March 2009
I got tired of making muffins for breakfast…so I made scones instead! Alas, I ran out of powdered sugar, so it’s glazeless.
From the Barefoot Contessa
* 4 cups plus 1/4 cup all-purpose flour
* 1/4 cup sugar, plus additional for sprinkling
* 2 tablespoons baking powder
* 2 teaspoons kosher salt
* 1 tablespoon grated orange zest
* 3/4 pound cold unsalted butter, diced
* 4 extra-large eggs, lightly beaten
* 1 cup cold heavy cream
* 1 cup dried cranberries
* 1 egg beaten with 2 tablespoons water or milk, for egg wash
* 1/2 cup confectioners’ sugar, plus 2 tablespoons
* 4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.