Tuesday, June 12, 2012

Shrimp and Grits with Andouille


This dish was inspired by a Tyler Florence recipe. I decided to put my own spin on it and use yellow grits (polenta), which I find to be "cornier." I also kicked up the sauce with tomato paste, fresh herbs and citrus.

Grits
1 cup milk
2 cups water
1 cup yellow grits/polenta
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt


Heat milk, water and salt until boiling. Whisk in grits and mix well. Turn heat to low.  Add remaining ingredients and continue to whisk periodically for 5-10 minutes until desired consistency. Should have creamy texture. 

Sausage and Shrimp

1 andouille sausage, cut into 1/2 inch slices
1-3 tablespoons olive oil
1 medium yellow onion, diced
1/2 red bell pepper, diced
3 garlic cloves, minced
2 tablespoons flour
1-2 cup beef, chicken, or mushroom stock (preferably homemade)
1 tablespoon butter
2 tablespoons tomato paste concentrate
1/2 pound med-large shrimp
1 handful parsley and lemon thyme, chopped
zest of one lemon
1-2 tablespoons lemon juice
salt and pepper to taste

Saute andouille, onions, and peppers in olive oil until lightly browned, Add garlic and cook for another minute, until fragrant. Add more oil if dry. Stir in flour and cook, occasionally stirring for another 3 minutes. Add broth and whisk until smooth, then add butter and tomato paste. Simmer for about 5 minutes to let flavors come together. Stir in shrimp, lemon juice, and herbs and cook just until shrimp turns pink and curls.  Season with salt and pepper to taste. Do not overcook. Serve over polenta and garnish with more herbs. Makes 4 servings.




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