RALPH BRENNAN'S JAZZ KITCHEN SHRIMP AND GRITS RECIPE - (4.1/5)

Ralph Brennan's Jazz Kitchen Shrimp and Grits Recipe - (4.1/5) image

Provided by mszcookie

Number Of Ingredients 20

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Andouille-Parmesan Grits Ingredients:
6 tablespoons unsalted butter
1/2 medium onion, diced
1/4 pound Andouille sausage, diced
3 cups low-sodium chicken stock
1 cup grits
1 cup heavy cream
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
Coarse salt, to taste
Barbeque Shrimp Ingredients:
1 pound medium shrimp (about 30 shrimp), peeled and deveined
1/4 cup shrimp stock (may substitute chicken stock)
1/2 lemon, juiced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon Creole seasoning
1 teaspoon minced garlic
1 stick (1/4 pound) unsalted butter, cut into 1/2-inch cubes
1 teaspoon chopped fresh parsley, garnish

Steps:

Grits Preparation: Combine butter, onion, and Andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste. Barbeque Shrimp Preparation: Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.