Meet The Chefs Recipes

Recipes

SHRIMP & GRITS

As Seen on WCBI's Live @ Five!

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.


		Meet The Chefs Recipes Recipes SHRIMP & GRITS As Seen on WCBI's Live @ Five! 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.