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Sautéed Gulf Shrimp over Creamy Stone-Milled Grits For the grits:
- 1/2 cup stone-milled grits
- 2 cups whole milk
- 2 ounces unsalted butter
- 1 tablespoon salt (to taste)
For the Shrimp:
- 12 each U-12 shrimp, preferably heads-on
- 2 tablespoons olive oil
- 1/4 cup Andouille Sausage, small dice
- 1/4 cup Tasso Ham, small dice
- 2 ounces white wine
- 4 ounces Plugra butter, diced
- 1 tablespoon fresh chives, chopped finely
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Directions: To prepare the grits, bring milk, butter, and salt to a boil.
Add grits, reduce heat to low and cook for 25 minutes, stirring constantly. Remove from heat and keep warm. These can be made 1 day ahead. To prepare the shrimp, sauté the shrimp in olive oil briefly until they start to color. Add the Andouille sausage and Tasso ham. Deglaze the pan with white wine. Let the wine reduce to almost gone. Reduce the heat and slowly whisk in butter until it’s all incorporated. Do not let the sauce boil or the butter will break out of the sauce. Also, this sauce cannot be reheated on kept warm for very long, therefore, it should be made right before actual service. Finish with the freshly chopped chives. Divide the warm grits evenly between 2 warm plates. Divide the shrimp evenly over the grits. Spoon over the sauce, making sure each plate gets sausage and ham. Serve immediately.
Yields 2 servings
Recipe By: Cindy Wolf
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