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| Shrimp & Grits |
| Serves 4 |
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| GRITS INGREDIENTS: |
1 small onion minced
2 cups whole milk
2 cups chicken stock
1 cup stone ground grits
1 T butter
2 T parmesan cheese
1T snipped chives
salt & pepper |
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| METHOD: |
| Sautee the onion in a pat of butter until translucent. Add the milk & stock and bring to
a boil. Pour the grits in slowly—whisking constantly to avoid lumps. Turn the heat to
low and simmer for 45 minutes to 1 hour until the grits are done stirring frequently to
avoid burning. Stir in the butter, cheese, chive and season with salt & pepper.
Reserve warm. |
| SHRIMP INGREDIENTS: |
1 1/2 lb. peeled & deveined shrimp
8 oz sausage crumbled (you can use any sausage but we use a spicy Italian)
3 cups mushrooms cut into 1/4s
3 cups rich chicken stock
1 T fresh thyme leaves chopped fine
1 t fresh rosemary chopped fine
4 T butter chilled
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| METHOD: |
| Heat a pan over high heat until very hot. Add the sausage & mushrooms and cook until
the sausage is almost done and the mushrooms begin to release water. Add the stock
& herbs and bring to a boil. Reduce the stock by 1/2. Add the shrimp and the butter.
Bring the liquid back to a boil and shake the pan back and forth to cook the shrimp and
emulsify the butter. |
| FINISH: |
| Divide the grits into four bowls and ladle the shrimp, sausage & gravy over the grits. |
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