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| SHRIMP COGNAC AND ANDOUILLE STONE GROUND GRITS |
| 4 Portions |
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| INGREDIENTS |
2 oz Clarified Butter
2 T Garlic – minced
1 c Leeks – cut into 1/2” half-moons
and rinsed very well
1 lb Fresh Gulf Shrimp
1 T Creole Seasoning
2 c Chopped Forest Mushrooms – chanterelles,
Morels and Oyster Mushrooms
1 c Tomatoes – peeled, deseeded and diced small
4 oz Hennessy Cognac (or your favorite)
4 oz Reduced Shrimp Stock
3 oz Veal Stock
3 T Butter
2 T Chopped Fresh Thyme
To taste Kosher Salt and Freshly Ground Black Pepper
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| METHOD FOR GRITS |
| Place a medium sauce pot on stove over medium heat.
Add butter, onions and sausage to the pan and cook for 5
minutes or until the onions are translucent.
Pour in the milk and bring to a simmer.
Slowly whisk in the grits to avoid lumps.
Bring the milk back to a boil, turn down the heat to low and
continue to slowly simmer, stirring frequently for at least
1 1/2 hours or until smooth and creamy.
Season with salt and pepper.
Keep hot until ready to serve. |
| INGREDIENTS FOR GRITS |
2 T Whole Butter
1/2 Yellow Onions
1/4 lb Andouille Sausage – diced small
1/3 c Yellow Stone Ground Grits (We use Anson Mills)
1/3 c Milk
To taste Kosher Salt
To taste Finely Ground Black Pepper
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| METHOD FOR SHRIMP |
| Place a large sauté pan on the stove over high heat.
Add the clarified butter and the garlic and stir constantly
until golden brown.
Add the leeks and stir and cook for 1 more minute.
Add the mushrooms and tomatoes and continue to sauté for
3 more minutes.
Remove the pan from the stove and add Cognac.
Flame and continue to cook for 1 more minute.
Add the shrimp stock and veal stock and reduce to sauce
consistency and add shrimp.
Add the thyme and monter (slowly add) in the butter, then
season with salt and pepper. |
| SERVE |
| Place the grits into the center of a hot bowl and spoon the
shrimp ragout over the top.
You may choose to garnish with slivered green onions
and a sprig of thyme. |
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