Julep's Shrimp & Grits

Instructions

Shrimp and Grits Wade’s Mill Grits with Smoked Andouille Sausage, Peppers, Tomato and Spinach in Shrimp Broth

WHITE CHEDDAR GRITS RECIPE:

·      1/4 gallon of Milk

·      1 cup water

·      ½ fresh bay leaf

·      ½ quart Wade’s Mill yellow grits

·      ½ pound of white cheddar grated cheese

·      salt and pepper to taste

Combine milk, water and bay leaf and bring to boil. Then lower heat and slowly add the grits, whisking thoroughly.  Simmer for approximately 45 minutes to an hour.  Finally add white cheddar and seasoning with salt and pepper.

 

SHRIMP SAUCE:

·      1/4 pound unsalted butter

·      1 quart onion medium diced

·      1 quart green pepper medium diced

·      ½ quart celery medium diced

·      2 tablespoon salt

·      1 each fresh bay leaf

·      ½ bunch fresh thyme- diced medium

·      ½ cup flour

·      2 ½ quart shrimp stock (Julep’s makes their own, but you would want to purchase from a local seafood purveyor)

Lightly sweat the vegetables in the butter.  Add flour and let cook for 1 minute.  Add remaining ingredients and bring to a boil for 15 minutes or so minutes until sauce is slightly thickened and the flour taste is gone.

 

SHRIMP:

Before you sauté the shrimp be sure to add spice, ingredients can vary due to taste, such as; pepper, salt, cajun seasoning, pimento seasoning, Old Bay, etc...

Once shrimp are spiced place in a warm sauté pan lined with baking oil.  Cook approximately 5 minutes.

Ingredients
  • 1/4 gallon of Milk
  • 1 cup water
  • ½ fresh bay leaf
  • ½ quart Wade’s Mill yellow grits
  • ½ pound of white cheddar grated cheese
  • Salt and pepper to taste
  • 1/4 pound unsalted butter
  • 1 quart onion medium diced
  • 1 quart green pepper medium diced
  • ½ quart celery medium diced
  • 2 tablespoon salt
  • 1 each fresh bay leaf
  • ½ bunch fresh thyme- diced medium
  • ½ cup flour
  • 2 ½ quart shrimp stock
  • 1/2 lb Shrimp

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