Shrimp and Grits With Roasted Tomato, Fennel, and Sausage
"A delicious twist on the Southern classic. This recipe comes from Sean Brock, of Husk, in Charleston, South Carolina. Mr. Brock insists on using only ingredients found in the South and locally produced, where possible...."
INGREDIENTS
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8 plum tomatoes, halved lengthwise
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1 garlic clove, minced
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2 tablespoons olive oil
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kosher salt & freshly ground black pepper
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1 large fennel bulb, trimmed (fronds reserved)
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2 -3 cups vegetable broth or 2 -3 cups shrimp broth or 2 -3 cups water
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1 tablespoon butter
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kosher salt
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white pepper
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1 cup coarse corn grits, soaked overnight if necessary (see package instructions)
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kosher salt
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1 fresh bay leaf
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1 1/2 tablespoons butter
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1 tablespoon cream cheese
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white pepper
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1/2 teaspoon fresh lemon juice
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1/2 teaspoon hot sauce
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1 tablespoon olive oil
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20 large shrimp, peeled and deveined
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1 cup benton's smoked sausage, cooked and crumbled or 1 cup breakfast sausage
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1 teaspoon fresh lemon juice
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hot sauce
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kosher salt
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2 tablespoons fresh parsley, chopped
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