Courtesy of Chef Brian Grimley at Lulu’s at the Thompson House
(Serves four)

Shrimp Machoux
Shrimp (suggest 8 per person)
4 ears corn shucked
2 ribs celery chopped
1/2 onion chopped
1/2 red pepper chopped
12 grape tomatoes halved
1 bunch green onion tops finely sliced

Andouille Gravy
4 oz andouille sausage finely minced
2 poblano peppers coarsely chopped
1 jalapeno finely chopped
1 clove garlic minced
1 cup shrimp stock
1 cup heavy cream
1/2 cup grated parmesan cheese

Grits
1 cup Anson Mills grits
3 cups water
1 cup heavy cream
8 oz. shredded cheddar

8 slices of green tomatoes 1/4 inch thick
egg wash
yellow cornmeal

First peel shrimp and add shells to 4 cups of cold water with the trimmings from your celery and onion. Bring to a boil and simmer for 45 minutes. Strain and reduce liquid to 1 cup.

Saute the poblano pepper, jalapeño and garlic until aromatic. Add 1 cup stock and 1 cup cream, 4 oz andouille and parmesan cheese. Bring to a boil and allow to simmer until ready to serve.
Prepare grits as per instructions (the amounts given are for anson mills grits and will take about one hour. When cooked stir in cheese until melted and blended.)

Saute the corn, onion, pepper, and celery in 2 TBLS of butter for five minutes, add shrimp and sauté until done. About three minutes. Add tomatoes and stir to warm through.

Dredge green tomatoes in corn meal, then egg wash and then corn meal again then egg and corn meal for a third time. Sauté or fry until golden and crispy.

To assemble:
Ladle 1/4 of the grits onto plate.
Put two fried green tomatoes on plate
Equally distribute the shrimp machoux on top of the grits
Ladle the sauce around the plate and garnish with green onions.

“Laissez les bon temp roulez”

(Translates to, “Let the good times roll.”)

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