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Make this sauce in advance.
2 TBLS Olive Oil
½ cup Yellow Onion- small dice
½ cup Red Pepper- small dice
½ cup Celery- small dice
¼ cup Garlic- minced
½ cup white wine
28 oz diced tomatoes (1 larger can)
Pinch Dried Oregano- ground
Tabasco or preferred hot sauce
1.5 cup heavy cream
In addition to serving as the sauce for Shrimp and Grits, this sauce is a great base for soup (just add an equal amount of stock, throw in some veggies, beans, chicken and or pork and you’ve made a quick soup) or sauce for another dish.
Grits- is there anything more southern? There are a thousand ways to make them and maybe you could just trust your mom’s recipe. But for those of you looking to try something different, try my recipe…
This is about 6 servings.
1 cup grits
3 cups chicken stock
2 cups milk
4 ounces grated or crumbled cheese (smoked gouda is my preference, but feel free to experiment- pepper jack, cheddar, bleu cheese, cream cheese… or mix )
Salt and pepper to taste
This recipe is not the end all be all of grit preparation- feel free to customize with your favorite spices and herbs. Add minced rosemary and serve with lamb or beef. Add basil and parsley and serve with seared fish…
Do you know about shrimp sizing? In the professional kitchen, shrimp are referred to by their “count”- that is how many per pound. When we talk about 51-60 shrimp, we are saying there are 51-60 per pound (not very big). By comparison, 16-20 are much larger- about an ounce each because there are 16-20 per pound. When preparing this dish, I prefer to use either 16-20 or 21-25 sized shrimp. The reason is that I like a good sear on the outside and the smaller the shrimp, you run the risk of overcooking when you try to sear (they will cook through before getting any color). Regardless of the shrimp size, I suggest about 5-6 ounces per serving…
Recipe will serve 4 people.
2 TBLS Olive Oil
Salt and Pepper to taste
2.5 cups Creamy Creole style Tomato Sauce
Garnish with chopped scallions and shaved parmesan cheese.