West Coast Cookbook and Speakeasy - Metro Shrimp and Grits Thursdays 23 Feb 23fa

Today’s West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays, is now available.Starting off in the Bistro Cafe, Marjorie Taylor Greene's ‘national divorce’ would be disastrous for red states.Then, on the rest of the menu, three Oklahoma Republican lawmakers called for a moratorium on the death penalty amid growing concerns about the state’s brisk pace of lethal injections; while in the midst of a Republican primary for US Senate, the now former Arizona AG sat on records refuting election fraud; and, the Alaska State House censured a GOP lawmaker over his incendiary child abuse comments.After the break, we move to the Chef’s Table where the International Federation of Journalists has suspended the Russian Union of Journalists over its action since Russia’s invasion of Ukraine; and, Namibia welcomed Dr Jill Biden to Africa.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The West Coast Cookbook & Speakeasy Podcast ArchiveThe Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“A little bit of jambalaya, a little bit of spice in your life.”- Chef Justice PutnamMETRO SHRIMP & GRITS3 cups water2 teaspoons salt1 cup coarsely ground grits2 cups whole milk2 pounds uncooked 22 to 26 count shrimp, peeled and deveinedsalt to taste1 pinch hot smoked Hungarian paprika, or to taste1 lemon, zest and juiced2 tablespoons lemon thyme1 pound andouille sausage, cut into 1/4-inch slices5 slices hickory smoked bacon1 medium green bell pepper, chopped1 medium red bell pepper, chopped1 medium yellow bell pepper, chopped1 cup chopped onion1 teaspoon minced garlic¼ cup butter¼ cup all-purpose flour1 cup chicken broth1 tablespoon Worcestershire sauce1 cup shredded sharp Tillamook Cheddar cheeseBring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.Sprinkle shrimp with salt and hot smoked paprika to taste. Add lemon juice, toss to combine, and set aside to marinate.Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes.Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits. Sprinkle lemon zest and lemon thyme over shrimp and grits.Bon Appétit!JPBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.