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Thursday, December 2, 2010

Did someone say cheese grits?

    So this is Winston. You've met Winston before and he's a character. He's also very helpful in the kitchen and loves himself some cheese grits.
    Yep ,you heard it the cat likes cheese grits. And he was in luck two nights ago,on the menu at Chez Harris was Spicy Shrimp and Grits with Andouille Sausage.
     Oh my heavens, it was good.It was inspired by a recipe from Bon Appetit's Fast Easy Fresh that I made about a year ago. The recipe in that amazing cookbook calls for just simple white grits,but when you get a hankering fo cheese in yo grits... well you gotta put some cheese in those grits.
Oh and I forgot to mention lime butter.
Lime.
Butter.
        The lime butter has just a bit of tang to it .Oh gosh really,...it's butter.Butter makes everything just dreamy in my opinion. The butter also is a nice compliment to the tang of the lime,sort of gives the citrus flavors of the lime a spotlight.I also threw a kink in the lime/butter chain. Tomatoes. It's a bit of a risk,but it's so worth it.If you're not a big tomato fan then leave them out,I understand. You won't hurt Winston's feelings.I think he's a tomato fan too,... not sure but I'll check.
    Anyways,moving right along let me now introduce you to Winston and I's favorite new dish: Spicy Shrimp and Grits with Andouille Sausage. (Come to think of it Winston probably likes the shrimp,not the cheese grits. Huh.)
Spicy Shrimp and Grits with Andouille Sausage
inspired by Fast Easy Fresh (Bon Appetit and Barbara Fairchild) 
and finalized by my brain
Ingredients:
2 1/2 c low-sodium chicken broth
4 TBL butter,divided and cubed
1 c quick-cooking white grits
3 TBL cream cheese
1 c shredded sharp cheddar cheese
2 TBL half and half
1/2 c finely sliced green onions,extra for garnish
3 TBL extra-virgin olive oil
2 garlic cloves,pressed
1 lb uncooked medium-large shrimp
 (21-25 per bag),peeled and deveined
2 andouille sausage links,about 10 ounces,
   sliced into rounds
2 TBL fresh lime juice
1 c grape tomatoes,halved
Directions:
1.In a medium saucepan,combine the broth and 1 TBL of butter and bring to a boil. Stir in the grits. Reduce the to medium-low,cover and let simmer for 5 minutes,stirring occasionally. Mix in the cream cheese,cheddar cheese and half&half. Fold in until all ingredients are incorporated.Stirring constantly,cook until grits are tender and all the liquid has evaporated,about 3-4 minutes. Season with salt and pepper,stir in the green onions and remove from the heat. Cover and set aside.
2.In a large skillet,heat the olive oil and 3 TBL of butter over medium heat. Add in the garlic and cook just until fragrant,about 30 seconds. Add in the andouille sausage and cook 2-3 minutes until the edges start to brown. Next add in the shrimp and cook another 3 minutes just until the shrimp are cooked through. Remove the sausage and shrimp into a small bowl,cover and set aside.
3. While the pan is still hot add the lime juice and grape tomatoes to the skillet. Let the sauce cook down and just until the tomatoes have begun to release their juices and soften. Season with salt and pepper to taste.
4. Spoon the cheese grits on to the center of a plate,top with the sausage and shrimp and drizzle the lime,butter and tomato sauce over the plate full of food! Garnish with the extra sliced green onions and maybe a few shakes of Tabasco if you're up to it. Enjoy!



1 comment:

  1. Your dish looks amazing but I'm from the North and I knew nothing of grits when I moved to the south... One late (not so sober) night I ate at a waffle house, where I was first introduced to grits. I had no idea what to do with the white, lumpy, bland bowl of "food" sitting in front of me... so I put about 10 packets of sugar in them with lots of butter and loved it! I've been told I should be kicked out of the south for the crime that I committed against grits by putting sugar in them. I have expanded my horizon to cheese grits but I just don't know if I can put shrimp with them lol.

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