Shrimp and Grits
(Serves 8 people)
Ingredients:
Grits 2 cup.
Shrimp tail large 40 each
Chicken stock 1 qt
Butter 3 oz.
Heavy cream 1 cup
Thyme 2 sprig
Shredded cheddar 4 oz.
Salt and pepper.
Diced onion 2 oz.
Celery diced 2 oz.
Rosemary 1 sprig
Worcestershire sauce 3 fl-oz
Hot sauce 1 fl-oz
Tomato paste 1tsp
Garlic 2 gloves
Abita beer 1 btl.
Shrimp stock 1 qt
Blackened spice 1 tsp.
Method of preparation
Bring the
chicken stock and heavy cream to a boil, add the sprig of thyme
While
stirring to prevent lump forming, pour the grits in the boiling liquid, simmer
for 20-25 minutes, stirring occasionally as to prevent burning, season to taste
with salt and pepper.
Add the
shredded cheddar; stir to properly fold the cheese in the hot grits.
Keep warm up
until serving.
Sauté the
onion, celery, garlic and rosemary in butter for 2 minutes, add the blackened
spice.
Add the beer
and let reduce almost completely, add the Worcestershire sauce, shrimp stock,
and hot sauce, reduce by ¾ quarter to get a thick consistency.
Can be kept
in the fridge for up to 1 month.
Sauté
the shrimp in butter for a couple of minutes, add 2 cup of BBQ sauce base let
it simmer for 2 minutes while stirring add the butter
