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| THE BOATHOUSE SHRIMP & GRITS |
| 6 Servings |
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| Ingredients For Hot Pepper Cream Sauce |
1/3 c Green Hot Pepper Sauce
1/4 c Dry White Wine
1 Shallot, chopped
1 T Fresh Lemon Juice
1 T Rice Wine Vinegar
1 c Whipping cream
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| Ingredients For Shrimp |
1/4 c Olive Oil
8 oz Smoke Andouille Sausage, sliced
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1/2 c Onion Minced
4 Garlic Cloves, chopped
30 Large Shrimp, peeled and de-veined
4 Plum Tomatoes, chopped
1 t Cajun Seasoning
1 t Old Bay Seasoning
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| Ingredients For Grits |
5 c Water
3 c Whole Milk
1/4 c Unsalted Butter
2 c Corn Grits
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| Method |
| Combine hot pepper sauce, wine, shallot, lemon juice and
vinegar in a heavy medium size saucepan.
Boil over medium heat until amount of liquid is reduced to
1/2 cup (approx. 15 minutes).
Stir in 1/2 cup of the whipping cream.
Set aside.
Bring remaining 1/2 cup whipping cream, 5 cups of water,
the whole milk and butter to a simmer in a heavy mediumsize
saucepan.
Gradually whisk in the grits, simmer until they are soft and
thickened. (Stirring frequently approx. 1 hour)
Heat olive oil in a heavy medium size skillet over medium
heat.
Add sausage, bell peppers, onion and garlic; sauté until
vegetables are tender. (approx. 8 minutes)
Add shrimp, tomatoes, Cajun seasoning, old bay seasoning
and sauté until shrimp are opaque in center. (approx. 6
minutes)
Add salt and pepper to taste.
Spoon grits onto 6 plates.
Spoon shrimp mixture on top of grits.
Drizzle warmed hot pepper cream sauce on top and serve
immediately. |
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