Shrimp and Grits

April 18th 2014


Shrimp and Grits is such a great meal born in the south. This hit the spot on this chilly Friday night. Check it out.


Ingredients:
1.5 pounds of 25-30 raw shrimp
3 green onions, chopped
1 shallot, chopped
1 large clove of garlic, chopped
2 links of Andouille sausage, preferably Cajun style, diced in bite sized pieces
2 cups of grits
1 cup of chicken stock
1/2 cup shredded cheddar cheese
1TB olive oil
About 1 1/2 cups of grits (depends on how much you like but this is plenty for 2-3 people)


Directions:
1. Heat olive oil in large sauté pan. Add the sausage.  Season with New Orleans Cajun seasoning, paprika and cayenne. Cook until browned, about 6-7 minutes.
2. Add the garlic, shallot, and whites from the green onion. Cook stirring often for about 5 minutes.
3. Add the shrimp. (Peeled, deveined, and tail off). Season again with same seasonings. Cook, stirring occasionally for about 4 minutes.
4. Meanwhile, boil the water for the grits. When the water boils, stir in the grits. Add some paprika and salt. Cover and reduce heat for 5 minutes. Check on them to make sure they aren't sticking to the bottom of the pan. If they are, stir and add a little chicken stock, reduce your heat.
5. Add 1/2 cup chicken stock to your shrimp pan, stirring. Let simmer for a few minutes for the stock to reduce.
6. Your grits should be done. Add most of the cheddar cheese. Stir.
7. To plate up, put your grits on the bottom and then spoon the shrimp and sausage mixture on top. top with the green onions you have left and a little more cheese. Enjoy!  This is soooo good. 


Wine of choice tonight:
Ruby Cabernet
2010
Temecula, CA
Inn of Churon Winery