anson mills grits and stirling creamy butter poached shrimp

I have blogged a WHOLE lot about shrimp and grits.  I can’t help myself, I just love me some shrimp and grits!  In my quest for the most delicious shrimp and grits I often come across the name Anson Mills.  Anson Mills is a South Carolina based company that produces artisan milled goods from organic heirloom grains.  They sell things like Carolina gold rice, oats, and grits among a number of other grain products.

One random evening I was on their site and decided to take the plunge and place an order.  The prices aren’t cheap but they aren’t that expensive.  I mean I’d rather pay $5.95 for 12 oz of Anson Mills grits than $2.99 for 24 oz of the regular supermarket stuff.  I ordered coarse grits, quick grits, carolina gold rice, steel cut oats and polenta which came to about $30 before shipping (shipping was another $15 and I shipped to my sis in Chicago to keep costs down).  The stuff is so fresh that you have to freeze it immediately.  Their products are fresh milled to order.  It’s all pretty incredible.

So far I haven’t been disappointed by their products at all.  Their steel cut oats are ridiculously easy to prepare and are so much better than other brands of steel cut oats that I’ve tried. The grits cook up creamy and delicious without the need for cream. The rice is also pretty great.  Thank heavens I’m moving to the U.S. so that I can order this stuff ALL.THE.TIIME.  They do ship to Canada but it is of course pricey.

I stumbled across this recipe on Michael Ruhlman’s site and immediately fell in love at the words “butter-poached”.  It just so happened that I had some more Stirling Creamery butter in my freezer so I knew I’d be poaching those shrimp in extra good butter.  Charlie Sheen would hashtag this #winning (wait, is #winning still a thing?  On that note… where is Charlie Sheen?).

This was the first time I ever poached anything in butter and it felt super indulgent.  You make a beurre monté which basically amounts to putting some water in a pan, adding butter and whisking the butter around in an effort to keep it emulsified and not break apart.  A pretty cool technique. You then ensure that the butter has reached the right temperature, drop the shrimp and allow the shrimp to cook through.  The butter really brings out the sweetness of the shrimp and even imparted a nuttiness to them. In the end you’re left with a bunch of shrimpy butter which is kind of annoying. I saved the butter and have used it in other seafood dishes.

After successfully butter-poaching shrimp I’m now intrigued by what else I can poach in butter.  Any suggestions?


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5 Responses to Butter-Poached Shrimp and Anson Mills Grits

  1. TheJmoney says:

    Do you think this would work with a Risotto?

  2. This looks incredible!!! I love shrimp and grits, such a Southern classic.

  3. I think the better question would be…what COULDN’T you poach in putter?


  4. I think you could reuse the poaching liquid as the base for your grits or use it to make rice!

    As far as butter poaching goes, you can also do all kinds of firm white fish or lobster!

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