NCAA Baseball Championships:
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Shrimp and Grits
Ingredients for shrimp:
30 shrimp (25-30 count), peeled and deveined
1/2 cup butter (1 stick)
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1/4 cup minced green bell pepper
1/4 cup minced celery (~1 stalk)
1/4 cup minced red onion
1 shallot, minced
2 gloves garlic, minced
1/2 cup minced andouille sausage
1/4 cup flour
4 cups chicken stock
1/4 cup chopped parsley
salt and pepper to taste
Directions for shrimp:
In a large skillet, melt butter over medium-high heat. Add andouille and sauté for 2-3 minutes. Add peppers, celery, onion, and shallot. Sauté 3-5 minutes longer, stirring occasionally. Add garlic and sauté for another 30 seconds, stirring often. Sprinkle in flour and stir constantly for about 3-5 minutes. (You are essentially making a hidden roux.) Slowly stir in chicken stock, stirring until a sauce-like consistency is achieved. (Add more stock if needed.) Bring to a low boil, then add shrimp. Cook about five minutes longer or until shrimp are done. (You'll know they're done when they curl and turn pink.) Stir in parsley and season with salt and pepper.
Ingredients for Grits:
1 1/2 cup stone ground grits
3 1/2 cups whole milk
4 cups chicken stock
1 cup heavy cream
1 1/4 tablespoons salt
1/2 teaspoon white pepper
4 tablespoons butter
1/4 pound shredded gruyere cheese
Directions for Grits:
In a 1-gallon stockpot, combine milk, chicken stock, salt, white pepper and butter. Bring to a low boil over medium-high heat. Add grits and stir well. Reduce heat to medium-low and cover. Cook 20-30 minutes, stirring occasionally until thickened. Add cream as needed to keep it at desired consistency while it cooks. Remove from heat and blend in cheese. Taste and add salt and pepper if needed.
Serve by topping each portion of grits with 4-5 large shrimp and a generous amount of sauce.
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