Crescent City Shrimp and Grits |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my copycat recipe of my favorite brunch item at chef Robert St. John's Crescent City Grill. Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion. Andouille and Boursin may not be available everywhere. To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread. If you're an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution. Ingredients:
1/2 cup grits (not instant) |
4 cups water |
1/2 teaspoon salt |
1/2 lb andouille sausage, cut into small cubes |
1/2 cup boursin cheese spread |
fresh ground black pepper |
2 -3 tablespoons fresh minced parsley |
1 lb peeled shrimp, tail on |
1 tablespoon seafood seasoning (your favorite brand) |
1/2 white onion, minced |
1 garlic clove, minced |
1/2 green bell pepper, minced |
4 tablespoons butter |
1/4 cup white wine |
Directions:
1. For Grits:.
2. Saute sausage in a medium saucepan just until hot, and some oil is released.
3. Add water, bring to a boil, add salt and grits. Cook until thick and soft.
4. Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
5. For Shrimp:.
6. Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
7. Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
8. Add garlic and cook a few moments more, stirring constantly.
9. Add shrimp and wine and cook until nice and pink, but still tender.
10. To serve:.
11. Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.
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