October 12 2010

Blackened Jumbo Shrimp With Andouille creamy grits and Louisiana BBQ sauce

My recipe this month is an appetizer we ran in the restaurant back in September and was intended as somewhat of a tribute to New Orleans. It is a blackened jumbo shrimp, andoulle sausage creamy grits with a Louisiana Barbecue Sauce. I hope you enjoy it! 'til next month, Bon Appetite! Chef Scott

 Blackened Jumbo Shrimp                        Serves 4

Andouille creamy grit's and Louisiana BBQ sauce

16 - u 10 shrimp peeled and deveined
blackening spice to coat
drawn butter to sauté shrimp

for the grits:
3 cups - chicken stock
3/4 cup instant grit's
2 slices cooked bacon crispy (minced)
1/2 cup andouille sausage (diced)
1/4 cup asiago cheese grated
1 tbl. Minced chives

Bring chicken stock to a boil, add grit's and turn heat down to light simmer. Cook about 5 minutes, stirring often. pull off stove add all other ingredients and hold warm.

For the bbq sauce:
1 TBL. vegetable oil
1 TBL. slivered fresh garlic
2 TBL.minced onion
2 cup's beer

In a sauce pan. lightly brown garlic and onions in oil. Add beer & reduce by 1/2. then add,

2 cup's Clam stock
1 bay leaf
1 tsp. minced fresh rosemary
3 dashes Tabasco
2 TBL. worcheshire sauce
sea salt and pepper to taste
Simmer about 10 minutes. then add:

1 oz. roux( 1/2 oz. drawn butter and 1/2 oz. flour)
2 TBL. Dijon Mustard
2 TBL. Creole mustard
 pull off stove and whisk in 1/4 stick of softened unsalted butter and reserve.
To plate dish:
sauté the shrimp in a hot skillet to blacken the shrimp. On 4 round plates ,evenly scoop out the grit's on the center of the plate. Top with the shrimp and then drizzle the sauce around the plate . garnish with a stalk of rosemary.