Back Bay Seafood Restaurant Gulf Shrimp and Grits
52e17c29-1453-4a91-b2ed-d302bd5b66ba
A Taste of the South!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by : Danny Boome
Danny Boome takes a trip down south and learns a few things about grits along the way.
things you'll need.
ingredients
- 1 small box grits (about 2 cups)
- 2 cups water
- 1/4 cup butter
- 2 tablespoons oil
- 4 cloves garlic
- 1/2 pound shrimp
- 1/4 pound portabella mushrooms
- 1/4 pound Andouille sausage
- 1 teaspoon Italian seasoning
- 1/4 cup wine
- 1 cup cream
- 1/4 cup parmesan freshly grated
- 1/4 cup chopped tomato chopped
- chopped green onion chopped for garnish
kitchenware
-
9x13 pan/ sheet
-
Long Stirring Spoon
-
Measuring Cup (set)
-
Measuring Spoons
-
Mixing Spoon
-
step 1ingredients 1 small box grits (about 2 cups)
2 cups water
1/4 cup butterinstructions Make grit recipe according to box. Pour hot grits into a greased 9" x 12" cake pan. Let cool in fridge until firm and easy to cut. Cut into 12 3"x3" squares. Heat butter in a skillet over medium-high heat, and brown the cold grit cakes on both sides until cake is heated through. -
step 2ingredients 2 tablespoon oil
4 cloves garlic
1/2 pound shrimp
1/4 pound portabella mushrooms
1/4 pound Andouille sausage
1 teaspoon Italian seasoning
1/4 cup wine
1 cup cream
1/4 cup parmesaninstructions Heat vegetable oil in a large saute pan over medium-high heat, and add the garlic. When garlic is slightly browned and fragrant, add the shrimp, mushrooms, and sausage. When cooked, deglaze the pan with wine and add the cream and italian seasoning. Let reduce, and then add the grated parmesan. -
step 3ingredients 1/4 cup chopped tomato
chopped green onioninstructions To serve, ladle the shrimp mixture over a grit cake in a bowl. Garnish with fresh chopped tomato and green onion.
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