Sunday, November 3, 2013

Shrimp and Grits

Advance warning:  this recipe for shrimp and grits is not the least bit healthy or low-fat.  In fact, it's probably the direct contrast to a low-fat diet.  But darn if it's not delicious. 

Now that we got that out of the way, let's talk Southern comfort food.  Shrimp and grits.  I've had it prepared so many different ways and they have all been fantastic.  One of my all-time favorites is the shrimp and grits at Crook's Corner in Chapel Hill, NC.  Not to be missed if you happen to be in the area. 

But I digress... okay, so here I've got for you a shrimp and grits recipe that takes it a little bit outside the norm with some sausage and goat cheese.  Wait!  Don't judge yet!  The goat cheese makes the grits that much more creamy and the sausage gives the mushrooms some heat.  Here, don't just take it from me, try for yourself...

1/2 lb of Andouille sausage, diced
1/2 lb of shrimp, tails and shells removed
1 pepper, diced
4 oz of mushrooms, sliced
3 scallions, sliced
1/2 cup of cherry tomatoes, cut in half
2 cloves of garlic, diced
1 tablespoon of butter
1 teaspoon of cajun seasoning
1/2 cup of white wine
2 cups of milk
1 stick of unsalted butter
1 cup of quick cooking grits
3 oz of goat cheese, crumbled
1 teaspoon of hot sauce

1.  Heat a skillet over medium-high heat.  Add the diced Andouille sausage and cook until meat is cooked through (about 8-10 minutes).  Crumble sausage as it cooks.  Remove sausage with a slotted spoon and reserve on the side.

2.  Add mushrooms, pepper and scallions to the pan drippings with a tablespoon of butter.  Saute until tender, about 5 minutes.  Add teaspoon of cajun seasoning.

3.  Add the cherry tomatoes to the pan.  Stir to mix with the other vegetables and cook until juices start to release, about 3 minutes.  Turn up heat a little higher.  Add garlic and cook for 1 minute until fragrant.

4.  Stir in the 1/2 cup of white wine while heat is higher to deglaze the pan and scrape up brown bits from the bottom. 

5.  Lower heat back to medium-high and add shrimp.  Cook until shrimp are cooked through, about 8-10 minutes. 

5.  While the shrimp are cooking, heat 2 cups of milk and 1 stick of unsalted butter in a medium sauce pan over high heat to bring to a boil. 

6.  When milk starts to boil, continually whisk in grits and lower heat to medium.  Cook grits, always whisking to prevent lumps, until mixture thickens, about 3-5 minutes.  Fold in goat cheese.

7.  Spoon grits into a bowl.  Top with sausage.

8.  Ladle the shrimp mixture on top of the sausage.  Be sure to get that sauce all around and serve immediately.  Enjoy!

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