I used Emeril Lagasse's recipe as a basis for this recipe, but simplified it! My family loves it! -Claire
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Sea Salt
Cayenne pepper
12 ounces andouille sausage, sliced 1/4 inch thick
2 pounds medium shrimp, peeled and deveined
2 3/4 cups clam juice or chicken broth (I used 12 ounce jar of clam juice and added water to reach the measurement)
1/4 cup heavy cream
1/4 cup chopped green onions
1 recipe Creamy Grits, recipe follows
Chopped fresh parsley leaves, for garnish
Directions:
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, about the color of peanut butter. Add the onions, peppers, and celery. Season with sea 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 clam juice and cream. Bring the liquid to a simmer and continue to cook for 8-10 minutes, until the mixture coats the back of a spoon. Remove from the head and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
Creamy Grits:
4 cups water
4 cups milk (I used 1%)
2 teaspoons sea salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups quick cooking grits
1 pound grated white Cheddar cheese
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook until most of the water is absorbed on low-medium heat. 5-10 minutes. Remove the pan from the heat and stir in the remaining 2 tablepoons butter and cheese.
If you decide to prepare the grits in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree oven for 15 minutes.
Yield: 8 servings
1/4 cup chopped green onions
1 recipe Creamy Grits, recipe follows
Chopped fresh parsley leaves, for garnish
Directions:
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, about the color of peanut butter. Add the onions, peppers, and celery. Season with sea 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 clam juice and cream. Bring the liquid to a simmer and continue to cook for 8-10 minutes, until the mixture coats the back of a spoon. Remove from the head and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
Creamy Grits:
4 cups water
4 cups milk (I used 1%)
2 teaspoons sea salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups quick cooking grits
1 pound grated white Cheddar cheese
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook until most of the water is absorbed on low-medium heat. 5-10 minutes. Remove the pan from the heat and stir in the remaining 2 tablepoons butter and cheese.
If you decide to prepare the grits in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree oven for 15 minutes.
Yield: 8 servings
No comments:
Post a Comment