Recipe: Pan Roasted Tabasco Butter Shrimp with Lobster Smoked Gouda Grits

PAN ROASTED TABASCO BUTTER SHRIMP
WITH LOBSTER SMOKED GOUDA GRITS

FOR THE BRAISED PORK OR VEAL SHOULDER:
3 to 5 pounds de-boned pork or veal shoulder
3 onions, diced
3 tbsp minced garlic
3 tbsp fresh rosemary
4 to 5 carrots, peeled and diced
1 cup good red wine
6 cups chicken stock or broth
salt and pepper to taste olive oil

FOR THE GRITS:
1 (1 1/2 pound) Lobster, cooked and removed from shell
1 cup smoked Gouda, diced
1/4 cup parmesan cheese
1 cup quick grits
1 cup heavy cream
3 cups chicken stock
1 bunch green onions, chopped
1/4 cup red bell peppers
1/4 cup green bell peppers
1/4 cup yellow bell peppers
1/2 cup onion, diced
salt and pepper to taste

FOR THE SHRIMP:
1/2 pound peeled de-veined shrimp
1 stick sweet butter
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp Tabasco sauce
1 tbsp Creole or Cajun spice
juice of 2 lemons

TO PREPARE THE BRAISED PORK OR VEAL SHOULDER:
Preheat over to 400 degrees F. Season the shoulder with salt and pepper. On high heat coat the bottom of a large braising pan or Dutch oven with olive oil. Once oil is smoking carefully place the shoulder onto the pan and brown on both sides until crusty, about 10 minutes per side.

After browning shoulder add onions, carrots and garlic, sauteing vegetables for about 5 minutes.

De-glace the pan with wine, scraping the bottom of the pot with a wooden spoon. Add stock and cover.

Place pan in oven for one hour.

Once the hour is complete, lower heat to 200 degrees F, slowly cooking for 6 to 7 hours.

Serve with risotto, grits, or roasted potatoes.

TO PREPARE THE GRITS:
Cook peppers, butter and onions in a heavy pot until clear. Add cream and stock and bring to a boil. Once boiling, whisk in grits and cook on medium heat for 5 minutes or until it forms a slightly thick consistency. Add cheese and lobster. Mix well. Cover and turn off heat.

TO PREPARE THE SHRIMP:
Melt butter and add remaining ingredients, tossing the shrimp into the mixture. Once shrimp are thoroughly coated place them onto a baking pan and broil until light pink (about 3 minutes).

Serve hot.

Adapted from source: John Mims