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Chateau Morrisette


Shrimp and Grits

Makes 4-6 servings

The Grit Cakes

1/4 cup butter
2 cups stone ground grits, dry
8 cups whole milk
Salt and pepper to taste
1 cup smoked gouda (shredded)
2 tbsp. chopped scallions
4 eggs

Melt butter is a large stock pot and add grits, mixing well.  Cook grits in butter about five minutes to "toast" then add whole milk and bring to a boil, stirring often.  Bring heat down to a simmer and add salt and pepper.  Stir often until all liquid is absorbed and grits are tender, then add cheese.  Mix well.  Let cool.  Once cool, mix in eggs and scallions and spread grit mixture into a shallow, 7 X 11 baking dish.  Bake at 325 degrees for 15-20 minutes until golden brown.  Remove from oven and let cool.  Once cool, cut into rounds and set aside.

The Shrimp

1 tbsp. olive oil
1/2 cup andouille sausage (diced)
1/2 cup tasso ham (diced)
1 medium onion (diced)
1 green pepper (diced)
1 tomato (diced)
24 (31-40 count) shrimp, peeled and deveined
1 cup heavy whipping cream

Heat sauté pan and add olive oil.  Sauté ham and sausage about a minute, add onion, green pepper and tomato pieces and toss for another minute.  Add shrimp and sauté for two-three minutes.  Add heavy whipping cream.  Reduce to desired consistency and shrimp are done.  Pour over grit cakes and serve immediately.