COMMENT:
Don’t you know it; grits would somehow find its place alongside
Gulf shrimp in Louisiana. Well, sure enough it did, and here it
is.
INGREDIENTS FOR SHRIMP:
- 2 dozen 21-25 count shrimp, peel and deveined
- ½ cup butter
- ¼ cup red bell pepper, finely diced
- ¼ cup yellow bell pepper, finely diced
- ¼ cup green bell pepper, finely diced
- ½ cup red onion, finely diced
- ½ cup celery, finely diced
- 1tbsp garlic, minced
- ½ cup andouille sausage, minced
- ¼ cup flour
- 4 cups shrimp stock
- ½ cup cream
- ¼ cup green onions, sliced
- Salt and pepper to taste
METHOD FOR SHRIMP:
In a large sauté pan, heat butter over medium high heat.
Add all vegetables and andouille. Sauté 3-5 minutes stirring
occasionally, about 5 minutes. Add flour and stir until slightly
golden, 3-5 minutes. Add shrimp stock one cup at a time stirring
until mixture achieves a sauce-like consistency. Contunine adding
as much stock as necessary. Add cream, blend well and bring to a
low boil. Add green onions and shrimp and cook until shrimp curl
and turn pink, 3 -5 minutes. Season to taste using salt and pepper.
Serve a generous portion of sauce and 4 large shrimp over each portion
of grits.
INGREDIENTS FOR GRITS:
- 1 ½ cups stone ground grits
- 3 ½ cups whole milk
- 3 ¼ cups water
- 1 ½ tbsps salt
- 1/2 tsps white pepper
- 4 tbsps. butter
- ½ pound shredded Gouda cheese, not smoked
METHOD FOR GRITS:
In a 1-gallon-stockpot, combine milk, water, salt, pepper and butter.
Bring to a low boil over medium high heat. Add grits and stir well
into the liquid. Reduce heat to medium-low and cover. Cook 12-14
minutes stirring occasionally until thickened. Stirring. Remove
from heat and blend in cheese. Adjust seasonings if necessary. Serve
a generous portion of grits along with the shrimp.
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