Carolina Shrimp and Grits
Ingredients
| 1 lb extra large head on shrimp | ||
| 1/4 lb Andouille sausage | ||
| 2 large shallots, sliced | ||
| 1 cup white wine | ||
| 1 cup clam juice | ||
| 1/4 cup unsalted butter | ||
| 3 scallions, thinly sliced, white and green parts | ||
| 1 cup seeded tomatoes, diced | ||
| 2 tsp oil | ||
| parsley sprigs for garnish | ||
| Grits: | ||
| 2 cups whole milk | ||
| 3 tsp unsalted butter | ||
| 1/2 cup grits | ||
| 3 tsp kosher salt |
- To cook grits bring milk salt and butter to a boil.
- Add the grits and cook on low heat until creamy.
- To cook the shrimp, add the oil to a saute pan then add the shrimp, shallots and andouille sausage.
- Cook just until the shallots soften and the shrimp are slightly pink, but not cooked through.
- Remove the shrimp from the pan.
- Add the wine to the same pan and reduce by half.
- Add the clam juice and reduce by half.
- Add the butter and whisk into the broth.
- Add the shrimp back to the pan along with the tomatoes.
- Taste for seasoning, then season with salt and pepper if necessary.
- To serve place the grits in the center of 2 bowls and arrange the shrimp and sausage artfully around the grits drizzle the sauce over .
- Garnish with parsley sprigs.
No Comments