Wexler's Shrimp & Grits

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SF Gate


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1 large pinch saffron

1 1/2 tablespoons Champagne or white wine vinegar, to taste

1 large egg yolk

1 large clove garlic

1 teaspoon Dijon mustard

1 small Yukon gold potato (about 2-3 ounces) boiled and peeled

1/2 cup vegetable oil

-- Kosher salt to taste

Shrimp, broth and grits:

2 pounds large shrimp, shell on and head on if possible (see Note)

3 tablespoons olive oil

1 yellow medium onion, roughly chopped

1 carrot, peeled and roughly chopped

1 head garlic, loose papery covering removed and cloves pulled apart

2 cups dry white wine

2 cups low-sodium chicken stock

-- Juice of 1 lemon

-- Kosher salt and fresh ground pepper to taste

4 large artichokes, trimmed down to their hearts, cleaned of their inner furry chokes, stems left on and peeled - reserve in acidulated water

1 cup quick-cooking grits

3 tablespoons unsalted butter

1 shallot, minced

1 clove garlic, peeled and sliced

1 cup drained, Pickled Fresno Chiles (see recipe in article link) or pickled jalapeno slices, or to taste

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