This recipe boasts less than 3-times the amount of butter normally used in shrimp and grits as well as cuts out the heavy whipping cream. The tartness of the lemon juice add to the salt flavor thus cutting down the use of salt.
From the kitchen of Chef judsontoddallen.com!
Total Time: 30 minutes
Servings: 2-3 servings
Ingredients
1 cup stone-ground grits
4 cups of chicken stock
Salt and pepper
1 teaspoon butter
1 cup shredded sharp white cheddar cheese
1/3 cup of cream cheese
1/4 cup of white wine
1/4 cup of seafood stock
1 pound shrimp, peeled and de-veined, left whole if small and roughly chopped if medium or large
1/2 lb andouille sausage, chopped into tiny pieces
2 Tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large garlic clove, minced
1 1/2 tablespoons pureed chipotle peppers
Directions
1. To make the grits, bring 4 cups chicken stock to a boil in a medium saucepan.
2. Add the grits and salt and pepper to taste. Stir well with a whisk continuously. Lower the heat setting and cook the grits until all the water is absorbed, about 10 -15 minutes. Remove from the heat and stir in the butter and cheeses. Keep covered until ready to serve. Grits should creamy.
3. Clean the shrimp and pat dry.
4. Fry the sausage in a large skillet until browned and crisp, then drain on a paper towel.
5. Add the garlic, chipotle peppers and seafood stock to the pan and bring to a simmer.
6. Add your white wine and lemon juice and simmer. Whisk continuously. This will thicken the sauce. You want to reduce the sauce to a thicker consistency.
7. Add your shrimp and cover. Do not overcook.
8. Lastly add your parsley and green onions.
9. Remove the skillet from the heat.
10. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the crispy sausage (only one tablespoon should be sufficient per bowl) and w/ additional green onion and parsley.
