Shrimp & Grits + Chicken Skin Cracklings

S5 E20 | Breaking Down Ticket Prices With The Black Keys | Something's Burning

Dan Auerbach and Patrick Carney, more commonly known as The Black Keys, stop by the kitchen for some shrimp & grits and crispy chicken skins. We also break down GOOD music and I offer them a gig on my new show they might not be able to say no to. Plus, we break down ticket prices for concerts—News Flash: it’s not the artists.

Crispy Chicken Skin Cracklings

Ingredients:

  • 8–12 chicken thigh skins
  • Kosher salt
  • Olive oil spray (optional)

Steps:

  1. Preheat oven to 425°F. Line a baking tray with foil and place a wire rack on top. Spray the rack lightly with cooking oil spray.
  2. Pat dry chicken skins with a paper towel and sprinkle with kosher salt.
  3. Place skins skin-side down in a single layer on the rack. Bake for 20 minutes, flipping halfway through.

New Orleans Style Shrimp and Grits with Caviar

Shrimp Ingredients:

  • 1 lb large or jumbo shrimp (peeled and deveined)
  • 2 tbsp blackened seasoning
  • 3 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • ½ lb spicy pork smoked sausage, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2 tbsp Worcestershire sauce
  • Salt and black pepper

Cheesy Grits Ingredients:

  • 2½ cups water
  • 2 cups half and half
  • 1½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼–½ tsp cayenne pepper
  • 1 cup corn grits
  • 8 oz sharp cheddar cheese, grated
  • 3 oz smoked gouda, grated (optional)
  • 6 tbsp cultured butter
  • 2 tbsp crème fraîche
  • Salt and black pepper

Garnish:

  • 1 oz tin caviar
  • Chopped parsley
  • Finely sliced spring onion

Steps:

  1. Add water, half and half, salt, onion powder, garlic powder, and cayenne to a saucepan. Bring to a boil.
  2. Slowly pour in the grits, stirring quickly. Reduce heat, cover, and cook for 25–30 minutes, stirring every 5 minutes.
  3. Toss shrimp with 1 tbsp blackened seasoning and set aside.
  4. Heat oil and butter in a skillet. Add sausage and cook until browned. Add peppers and onions, cook until softened. Stir in garlic.
  5. Add 1 tbsp blackened seasoning and chicken stock. Simmer while scraping up browned bits.
  6. Add heavy cream and Worcestershire. Cook until slightly thickened.
  7. Add shrimp and cook until opaque, about 5–7 minutes. Season to taste.
  8. Finish grits with cheese, crème fraîche, and butter. Stir and season to taste.
  9. Serve shrimp and sauce over grits. Garnish with parsley, spring onion, and a spoonful of caviar.
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