September 16 2017

Shrimp and Grits

My recipe this month is another popular menu item by most. It’s my version of shrimp and grits. I hope you will enjoy
Serves 4

20 – jumbo shrimp ( peeled and deveined )
2 TB. – Cajun seasoning
¼ cup Canola oil
2TB.- drawn butter
¼ cup – onion minced
¼ cup – green pepper minced
¼ cup – red pepper minced
¼ cup – celery minced
1TB. – garlic minced
2TB. Flour
½ oz. brandy
1 cube chicken bouillon
½ cup clam juice
¼ LB. –cream cheese softened
½ oz. – Dijon mustard
1 cup – heavy whipping cream
Dash of Tabasco
Dash of worstershire sauce
1 tsp. – dill weed
1 pinch sugar
Salt and pepper to taste
1)in a 2 quart sauce pan, place on stove and turn on to medium heat. Add butter, garlic, and vegetables and sweat. Add flour to make roux. Deglaze with brandy. Add cream cheese and blend well. Add the clam stock and chicken bouillon, mustard, Tabasco, worstershire, dill weed, and sugar. Turn heat down and stir well until thick. Add the cream stirring slowly season with salt and pepper. Pull off stove and keep hot.
For the grits:
4 cups – Quaker instant grits cooked
4 slices bacon minced
1 tsp. – chopped garlic
½ cup – onion minced
1 jalapeno pepper minced
¼ Lb. – raw butter
¼ cup –asiago cheese
1TB. – Chives minced
1)in a 2 quart pot on medium hot heat, add bacon and cook until just crispy. Add garlic and onion and sweat. Mix in to the hot grits. Add butter, cheese, jalapeno, and chives. Mix well.
2)In a large sauté pan on medium hot heat add oil and get hot. Dust shrimp with Cajun spice, and place in hot oil. Cook quickly on both sides until just done. Set aside
3)In four deep well bowls, pour equal amounts of sauce on bottom. Then equal scoops of the grits in the center of the bowl. Place 5 shrimp around the grits. Garnish with shave asiago cheese and chives,