Shrimp and Grits
|Shrimp, 21-25||2 lbs, peeled/deveined|
|Andouille sausage||8 oz|
|Vegetable oil||1 Tbsp|
|Onion, yellow||1 cup, diced fine|
|Red bell pepper||1/2 cup, diced fine|
|Green bell pepper||1/2 cup, diced fine|
|Garlic||1 tsp., minced|
|Chicken Stock||1.5 cup|
|Heavy Cream||1/4 cup|
|Green onions||2 Tbsp|
|Parsley, flat leaf||2 Tbsp|
Season the shrimp with Essence and salt. Heat a large, heavy sauté pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken stock to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Grits.
|Kosher salt||To taste|
|Old fashioned Grits||1.5 cups|
|Milk, whole||2 cups|
|Heavy Cream||1 cup|
|Butter, unsalted||8 Tbsp|
|Black pepper||To taste|
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.