• 1 large shallots, minced
• 3 cloves garlic, minced
• 1 tsp oregano
• 2 oz white wine
• 1 C. “quick cook” white corn meal grits
• 1 ½ C chicken stock (plus a little more to adjust consistency)
• ¾ C cream
• 2 Tbl butter
• ¼ C grated parmesan cheese (to the French and Italian "purists" that say you don't add cheese to a seafood dish...get lost)
On medium heat, sweat onions in olive oil until translucent. Add garlic and stir 1 minute. Add oregano and stir 1 minute. Crank the heat, add the wine, and cook until wine is evaporated. Add cream and chicken stock and bring to a boil. Slowly whisk in the grits. Turn the flame down to a simmer, add the salt and pepper, and stir every few minutes. The grits will thicken over time. Just before serving, add the cheese and butter and adjust the thickness with more stock.
Shrimp:
• 8 oz Andouille sausage
• 1 medium onion, diced
• 3 ribs celery, diced
• 2 green bell peppers, diced
• 3 large cloves of garlic, mashed
• 2 tsp Cajun seasoning
• 1 tsp salt
• ½ tsp black pepper
• 4 Tbl butter
• ¼ C flour
• 1 Q chicken stock
• 1 lb. small cleaned shrimp
• ½ C parsley, chopped
• Cayenne pepper, or hot sauce to taste
In a heavy bottom pot, BURN the Andouille on all sides, in olive oil then remove. Sauté the onion, celery, and bell pepper (holy trinity) then remove. Chop the Andouille into small pieces. Melt the butter then add the flour. Stir constantly with a wooden spoon over medium heat until the roux is medium brown. Add the garlic, salt, pepper, and Cajun seasoning and stir for one minute. Add the chopped Andouille and trinity and stir until everything is coated with the roux. Slowly add the chicken stock while stirring to avoid lumps. Bring to a boil. Reduce heat and simmer for 10 minutes. Add the shrimp and simmer just until the shrimp is cooked (3-4 minutes). Add the parsley, adjust seasoning, and add more chicken stock if it is too thick.
To Serve: Spoon a pile of the Grits in the center of a bowl. Ladle the shrimp around the grits. Enjoy.
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