SHRIMP AND GRITS




Ingredients

GRITS INGREDIENTS:
2.5 CUPS INSTANT GRITS
2 CUPS WATER
3 CUPS WHOLE MILK
2 CUPS HEAVY CREAM
1/4 LBS. BUTTER SALTED
1/2 CUP CREAM CHEESE
1 TSP SALT
1 TSP WHITE PEPPER

SAUCE:
PLACE IN A MEDIUM SAUCE PAN:
1/4 CUP RED BELL PEPPER DICED
1/4 CUP GREEN BELL PEPPER DICED
1/4 CUP CELERY DICED
1/4 CUP YELLOW ONION DICED

Directions

GRITS INGREDIENTS:

BRING ALL INGREDIENTS TO A BOIL, THEN ADD GRITS SLOWLY TO PREVENT CLUMPING. LET SIMMER ON A LOW FLAME FOR 20 MINUTES, THEN ADD 1 LBS. BOILED 71/90 SHRIMP PEELED, DEVEINED AND DICED.

PLACE GRITS IN A 9X18 BAKING DISH. MAKE SURE THE LAYER OF GRITS IS NO TALLER THAN 1/2 INCH. 2 BAKING PANS WILL BE NEEDED. LET COOL AT ROOM TEMPERATURE THEN PLACE IN REFRIGERATOR FOR 2 HOURS COVERED.

REMOVE FROM REFRIGERATOR AND CUT INTO 3 INCH PUCKS WITH A COOKIE CUTTER. PLACE ON COOKIE SHEET AND FREEZE FOR FIRMNESS.

BREADING AND FRYING: 3 CUPS ALL PURPOSE FLOUR, 1 TBL SALT, 1 TSP WHITE PEPPER, AND 1/2 CUP MONTREAL CHICKEN SEASONING.

IN A SEPARATE BOWL, ADD 2 CUPS MILK, 1/2 CUP HEAVY CREAM AND 2 EGGS. WHICK THOROUGHLY.

TAKE FROZEN GRIT PUCK AND DUST WITH FLOUR THEN INTO THE EGG-WASH AND BACK INTO THE FLOUR ASSURING COMPLETE COVERAGE.

PLACE IN FRYER AT 350 DEGREES FOR THREE MINUTES OR UNTIL GOLDEN BROWN.

SWEAT VEGETABLES UNTIL THEY ARE SOMEWHAT DRIED THEN DEGLAZE WITH A 1/4 CUP OF WHITE WINE.

ADD 3 TBL MELTED BUTTER AND 1 CUP FLOUR TO CREATE YOUR ROUX.

WHEN MIXED WITH ALL FLOUR ABSORBED, SLOWLY ADD THESE LIQUIDS ONE AT A TIME ALLOWING THE SAUCE TO HEAT UP AND THICKEN BEFORE ADDING THE NEXT LIQUID.

2 CUPS WHOLE MILK
1 CUP HEAVY CREAM
2 CUPS CHICKEN BROTH
2 TBL CRYSTALS HOT SAUCE
2 TBL KETCHUP

WHEN THIS COMES TO A BOIL AND THE RIGHT CONSISTENCY (DEPENDING ON YOUR DESIRED THICKNESS) ADJUST SAUCE BY USING MORE OR LESS CHICKEN BROTH.

ADD 2 TBL MAGIC REDFISH SEASONING, 1 TSP SALT, 1 TSP WHITE PEPPER, 1 TSP CAYENNE PETTER AND 1 CUP SHREDDED PARMESAN CHEESE AND WHISK UNTIL CHEESE HAS MELTED.

ADD TO SAUCE:
1 LBS. SLICED SMOKED SAUSAGE, 1 LBS JUMBO SHRIMP PEELED AND DEVEINED.

COOK IN SAUCE FOR 20 MINUTES.

FOR GARNISH ON TOP: HALVED GRAPE TOMATOES WITH CRACKED BLACK PEPPER AND SEA SALT TO TASTE.

GREEN ONION SLIVERS SHOCKED WITH ICE WATER TO MAKE CURL.