Shrimp And Grits
Duck Purloo

Gourmet, December 2005, has a great article on Gullah cooking,
"Lowcountry Lowdown," with recipes. See:
http://www.epicurious.com/recipes/re...s/views/233262

Shrimp And Grits

The combination of seafood, sausage, and grits creates a hearty and
homey dish that brings the smells and tastes of the Lowcountry into your
kitchen, no matter where you live.

1 cup grits (not quick or instant; 8 oz)
6 cups water
1 1/2 teaspoons salt
1 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled
(deveined if desired)
2 Hillshire Farms smoked sausage "Hot Links" (from a 5-link package),chopped
1 medium onion, finely chopped (1 cup)
1 green bell pepper, finely chopped (1 cup)
1 teaspoon all-purpose flour

Combine grits, 5 cups water, and 1 teaspoon salt and bring to a boil in a
3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, stirring
occasionally, until grits are creamy and soft, about 30 minutes. Season
with salt and keep warm, covered. Meanwhile, rinse shrimp under cold running
water, then pat dry and sprinkle with 1/4 teaspoon salt. Cook sausage in a
dry 12-inch heavy skillet over moderately high heat, stirring, until browned
and fat is rendered, about 4 minutes. Add shrimp to sausage mixture and
cook, stirring, until shrimp just turn opaque, about 2 minutes, then
transfer shrimp to a plate. Add onion and bell pepper to sausage mixture and
increase heat to high, then cook, stirring occasionally, until vegetables
are softened, 8 to 10 minutes. Sprinkle flour over sausage mixture, then
cook, stirring, 1 minute. Add remaining cup water and bring to a boil,
stirring and scraping up any brown bits from bottom of skillet. Return
shrimp to skillet and stir in remaining 1/4 teaspoon salt, or to taste, then
remove from heat. Stir grits and divide among 4 plates, then spoon shrimp
mixture with sauce on top and serve immediately.Makes 4 servings.

Duck Purloo

More like risotto than pilaf, this dish is about relaxing with friends
and sharing a six-pack. If you put in too much liquid, accept the
inevitable and call it duck bog.

2 lb boneless Moulard duck breast halves
4 cups reduced-sodium chicken broth (32 fl oz)
1 (1-lb) package bulk breakfast sausage (not links)
1/2 lb kielbasa (not low-fat), cut into 1/4-inch pieces
1/2 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
2 large onions, chopped (4 cups)
1 yellow bell pepper, chopped (2 cups)
1 red bell pepper, chopped (2 cups)
3 oz fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch
thick
1 fresh habanero or Scotch bonnet chile, minced
1/2 teaspoon salt
1 1/2 cups long-grain white rice
2 tablespoons fresh flat-leaf parsley, chopped

Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add
broth. Bring just to a boil over high heat, then reduce heat to low and
simmer, covered, until very tender when pierced with a fork, 2 to 3
hours. Transfer duck to a bowl with a slotted spoon, then, when cool
enough to handle, remove and discard skin and shred meat with 2 forks.
Skim off and discard fat from broth and return shredded duck to pot.
While duck cooks, crumble breakfast sausage into a deep 12-inch heavy
skillet and cook over moderately high heat, stirring occasionally, until
browned, about 5 minutes. Add kielbasa, 1/4 teaspoon pepper, and red
pepper flakes and cook, stirring occasionally, about 5 minutes. Skim off
all but about 2 tablespoons fat and discard it. Add onions and bell peppers
to sausage mixture and increase heat to high, then cook, stirring
occasionally, until onions are softened, about 10 minutes. Add mushrooms and
cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to
a large bowl. Cool to room temperature, then chill, covered, until duck is
finished cooking.
Return sausage mixture to pot with duck meat and add remaining 1/4
teaspoon pepper, habanero chile, and salt. Stir in rice and bring liquid
to a rolling boil over high heat, then reduce heat and simmer, covered,
stirring occasionally, until rice is tender and moist but not soggy,
about 20 minutes. Remove from heat and let stand, covered, 15 minutes.
Stir in parsley and season with salt and pepper.

Cooks' note:
Duck purloo can be made 3 days ahead and cooled completely, then
chilled, covered.

Makes 6 to 8 servings.

Kathrynne
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