Tuesday, November 13, 2012

Shrimp and Grits

Shrimp and Grits

3 T. butter
3 T. flour
1 c. chopped onions
1/2 c. chopped green, yellow, red, or orange pepper
1/2 c. chopped celery
Salt
Cayenne pepper
1 lb. andouille sausage, sliced 1/4 inch thick
1 1/2 lbs. medium shrimp, peeled and deveined
3 c. water
1/4 c. chopped green onions
Grits cakes recipe

In a saute pan over medium heat, melt the butter, stir in the flour and cook for 4-6 minutes for a medium brown roux.  Add the onions, peppers, celery.  Season with salt and cayenne.  Continue cooking until the vegetables are wilted, about 8 minutes.  Add the sausage and continue to cook for 2 minutes.  Season the shrimp with salt and cayenne.  Add the shrimp.  Stir in the water.  Bring the liquid to a simmer and continue to cook for 8-10 minutes, unti the mixture coats the back of a spoon.  Remove from heat and stir in the green onions.  To serve, spoon the sauce over one grits cake.

Grits Cakes
(prepare 1 day ahead or earlier in the day)

Cook 1 cup grits with 4 cups water and 1 t. salt.
1 recipe grits (above)
2 eggs
2 T. heavy cream
2 t. water
1/4 c flour or cornmeal

Crack 1 egg into medium bowl and add cream and stir.  Add small amount of grits to egg and cream and mix well (to keep the egg from curdling); continue adding grits to mixture until all is added.  Put grits mixture into greased 8 inch square pan and cool.  Refrigerate until firm.

Add oil to skillet that is over medium high heat.  Cut grits into squares. Beat the remaining egg with the water to make a wash.  Dip the grits squares into the wash and remove and dust with flour or cornmeal.  Fry in oiled skillet until golden brown.  Remove and drain on paper towels or place in warm oven to stay warm while completing recipe for sauce.



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