Jumbo Shrimp In Red Wine Reduction With Grits |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Jumbo buttered shrimp accompanied with grits in a red wine reduction Ingredients:
basic red wine sauce |
1 tablespoon canola oil or other neutral oil |
1/4 cups carrots, small dice |
1/4 cup celery root, small dice |
1/4 cup onion, small dice |
1/2 shallot, small dice |
1/2 clove garlic, sliced |
6 fl oz red wine |
2 tablespoon butter |
kosher salt to taste |
ground black peper to taste |
dash of brandy |
grits |
1/2 c. quick grits |
1 3/4 c. water |
3/4 tsp. salt |
1/4 c. butter |
topping |
medium diced leeks |
butter to saute |
salt to taste |
black peper to taste |
shrimp |
6 jumbo shrimp |
butter |
olive oil |
kosher salt |
ground white pepper |
Directions:
1. Preheat oven 350
2. Red wine:
3. Heat the oil in a medium sauce pan over medium heat.
4. Add the carrots, celery root, oinions, shallot, and garlic. Cook until tender and browned.
5. Add the wine and bring to a boil, scraping up any brown bits that have stuck to the pan.
6. Strain the suace and return red wine to suace pan.
7. Reduce until suace coats back of wooden spoon,
8. Turn off the heat and swirl in the butter. Season with salt and pepper to your taste.
9. When the taste is to your liking add the brandy.
10. Grits:
11. Combine water and salt and boil.
12. Add the grits and simmer until soft. Finish with butter.
13. Topping:
14. Dice the leek end part of the root.
15. Melt the butter in a saute pan and heat the leeks.
16. Season to taste.
17. Shrimp:
18. Place shrimp in a well buttered baking dish.
19. Dot the shrimp with butter and olive oil. Season with salt and white pepper.
20. Place in preheated oven of 350F until cooked through. 5-10 min.
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