Coastal flats shrimp and grits1/8/2024 To save time, ask your fishmonger to peel and devein the shrimp for you. "16/20" refers to the number of shrimp that equals 1 pound. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.ĭivide the warm grits among plates. Serve the shrimp and andouille over the grits. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed until browned on one side, about 1 minute. Reduce the heat to medium-high and add the andouille in an even layer. Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp. Cover and set aside until ready to serve. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil.
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