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SHRIMP
& GRITS
Herb
and Cheese Grits
1/2 cup Grits, quick cook
1 cup Heavy cream
1 cup Milk
1 tbsp Parsley, chopped
1 tbsp Thyme, chopped
1/2 cup Parmesan cheese, grated
Salt & pepper to taste
Bring the Milk and Cream to a boil, Add the Grits in a stream, whisking
as they go in. Once the grits have thickened, add the remaining ingredients
and season as desired. This can be held in the refrigerator and heated
either in a microwave or in a saucepan with a little bit of milk.
Tomato Buerre Blanc
1/4 cup Marinara, good quality
1/4 cup Heavy cream
2 sticks Butter, unsalted, cut into cubes
Pinch Salt
In a thick bottomed sauce pan, heat the marinara until most of the moisture
cooks out. Add the heavy cream and cook again until the moisture is
almost gone. With the pan on high heat, whisk in the butter a small
handful at a time, allowing it to incorporate before adding the next
handful. Add a pinch of salt to bring out the flavor. Hold on the side
of the stove, off the heat, until service.
Finishing the Dish
16 each Shrimp, peeled & deveined
1/2 cup Mushrooms, bite size, fresh
1/4 cup Asparagus tips, blanched
1/4 cup Andouille sausage, diced
1 knob Butter, unsalted
Salt & peppers to taste
In a saute pan, add a little bit of vegetable oil and allow to heat.
Add the Shrimp and saute until halfway cooked then add in the rest of
the ingredients and finish cooking. Add the butter and toss. Season
with Salt and pepper to taste.
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