Shrimp and Grits – Southern Style

Serves 4 (about 8-10 large shrimp per serving)

INGREDIENTS

• 1 ½  pounds             Shrimp, Florida Pink, 21-25 — peeled and deveined
• ¼      cup                    Yellow Onion – Small Julienne
• ¼      cup                    Red Bell pepper – Julienned, small
• ¼      cup                    Orange Bell Pepper – Julienned, small
• ¼      cup                    Yellow Bell pepper – Julienned, small
• ¼      pound               Smoked Sausage, Uncle John’s Pride — Cubed
• 2        tablespoons   Butter, unsalted
• ½      cup                    White Wine
• 1        cup                    Heavy cream (or more if necessary)
• 1 – 2  glasses            White wine or Beer of choice (to drink while cooking)
• Creole or Cajun Seasoning — To Taste
• 1         recipe             Creamy Grits (recipe follows)

METHOD

• Season shrimp liberally with Cajun/Creole Seasoning (Emeril’s Essence is good and readily available)
• In a large sauté pan (non-stick is fine), sauté the sausage for 3-5 minutes to brown and render grease,
• then remove (leave the grease).
• Melt 1 tablespoon of butter in pan and add shrimp to pan and sauté for 5-6 minutes until they are pink and curled up (cooked, but not overdone).  Be careful not to overcook, as the shrimp will be added near the end to re-heat.
• In the same pan – melt 1 tablespoon butter then sweat the onions and peppers for 5-10 or more minutes until nearly soft.
• Add white wine and reduce for 5 minutes.  Then add heavy cream and reduce until desired thickness.

Add shrimp back to pan for 2-3 minutes.
Season to taste using salt, pepper and cayenne (or Creole/Cajun Seasoning).

Creamy Stone Ground Grits

(your best bet is to follow the recipe on the package of grits)

• 6 cups chicken Stock
• 4 cups heavy cream (can use whole milk)
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 4 tablespoons butter
• 1 cup stone ground white grits
• 1 pound grated white or yellow cheddar

In a large saucepan, over medium heat, combine the chicken stock, cream, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for about 30-45 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits have absorbed all of the liquid, add some additional chicken stock or milk to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and all of the cheese.

Easy method – use Quaker Quick Grits (not instant) and this process should only take 10-15 minutes.  The cream, chicken stock, butter and salt are the most important factors in making these, especially when they are being topped with a shrimp sauce.

SUPERIOR GRILL CHILI CON QUESO

INGREDIENTS

• 2 Tbsps. butter
• 1/2 cup diced onions
• 2 whole diced poblano peppers or 2-3 fresh chopped jalapeno peppers
• 1 cup peeled tomatoes, mashed
• 1 Tbsp. flour
• 2 12-oz. cans evaporated milk
• 2 lbs. grated Monterrey Jack cheese

METHOD
Melt butter over medium fire. Saute onions, peppers and tomatoes for approximately 10 minutes, until the onions are translucent. Add the flour, stirring constantly to avoid burning. Add the evaporated milk and cook until hot, stirring frequently from the bottom. Once the milk is hot, add the cheese one handful at a time, stirring constantly until melted, and add the next handful. Serve hot with chips. If you like a milder version, use the poblano peppers; for a spicier version, use the jalapeno peppers.

Feeds 4-6 as a meal or 10-12 as a party dish.

INGREDIENTS

• 1 pound smoked SAUSAGE, cut into cubes
• 1 pound boneless, skinless CHICKEN THIGHS
• 3 cups white RICE
• 2 slices BACON, chopped
• 2 medium yellow ONIONS, diced
• ½ green BELL PEPPER, diced
• 3 stalks CELERY, diced
• 4 green ONIONS, chopped
• 4 cloves GARLIC, minced
• 1 can (10 oz.) Rotel TOMATOES and chiles, drained
• 1 teaspoon Kitchen Bouquet
• 1 teaspoon each of SALT, BLACK PEPPER, CAYENNE, OREGANO and THYME
• 4 ½ cups CHICKEN STOCK (if homemade isn’t available, use Kitchen Basics)
• Cast iron DUTCH OVEN

METHOD

1.     Heat a large (5 ¼ quart or larger) cast iron Dutch oven and fry the bacon pieces to render the grease, remove and drain on paper towels.

2.     Brown the chicken in the bacon grease, remove and when cool, cut into strips.

3.     Brown the sausage for several minutes, then add the trinity of onion, celery and green pepper and cook until vegetables are soft, about 10 or 15 minutes on low heat.

4.     Add bacon, chicken, minced garlic, Rotel Tomatoes, Kitchen Bouquet, seasonings and rice, then stir all together.

5.     After rice is coated and mixed well, add the chicken stock.  Bring up to a boil, then reduce heat to a simmer (low) and cover.  Set a kitchen timer and do not touch the lid for 20 minutes!  You will need to cook until the rice is soft and all liquid is absorbed.1.

6.     Lift the lid and confirm that rice is almost completely cooked and all liquid has been absorbed, then add the chopped green onion.  Fold in the onions to the mixture, turn off the burner and replace the lid and let it sit for another 10 minutes.

courtesy of Kevin and Ken Lacassin
www.NolaFoodie.com