Wednesday, May 13, 2020

Shrimp and Cheddar Grits with a NOLA Flare

Shrimp and Cheddar Grits
with a NOLA Flare
4 Servings
   For the Grits:
4 cups of water
2 teaspoons sea salt
1 teaspoon granulated garlic
Freshly ground black pepper, to taste
1 cup of grits (not instant or quick-cooking)
1 tablespoon extra-virgin olive oil
½ cup grated extra-sharp cheddar cheese (white/yellow)
   For the Shrimp:
2 tablespoons olive oil
2 links of cooked kielbasa sausage, sliced
4 scallions, chopped – white and green parts separated
1 small red pepper, chopped
1-pound shrimp, peeled and deveined
Sea salt to taste
3 cloves of garlic, minced
1 teaspoon fresh thyme, chopped
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
¼ cup freshly chopped parsley

Make the grits:  Combine 4 cups of water 2 teaspoons sea salt, granulated garlic, and freshly ground black pepper in a medium saucepan over medium heat.  Bring to a simmer, then gradually add the grits, whisking continuously. Reduce the heat to medium-low and cook, stirring occasionally until tender, about 30 minutes. Stir in the olive oil and cheese. Remove from the heat, cover to keep warm. If the grits seem too thick, thin with water, 1 – 2 tablespoons at a time.
For the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring until brown. Add the whites of the scallion, and bell pepper and cook, stirring until peppers soften.  Add the shrimp and season with salt. Cook stirring until the shrimp are almost done 2 – 3 minutes. Push the mixture out around the side of the pan leaving the center empty.  Add the garlic, thyme, and tomato paste to the center and cook undisturbed until sizzling, about 1 minute. Add ½ cup water, the lemon juice, and Worcestershire sauce and stir everything together.  Bring to a simmer and cook just long enough for the shrimp to turn pink about 3 minutes. Add the scallion greens and parsley and mix Taste for flavor and add more lemon juice and salt if needed.
Divide the grits into 4 servings and top with the shrimp mixture.

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