Shrimp and Grits

Shrimp Stock:  Shrimp shells simmered with onion, parsley, celery, carrots, garlic, bay leaf.

Care package from our friend, Karen Truckey

This was really delicious.  I am a little reluctant to actually read this recipe.  Sanford made it while I was on the couch with a cold.  It was wonderfully creamy, rich, a little sinful.

In a large skillet, melt 1/2 cup butter.  Add 1/4 cup each, minced, red bell pepper, yellow bell pepper and green bell pepper, 1/2 cup minced onion, 1/2 cup minced celery, 1 tbsp minced garlic and 1/2 cup minced andouille sausage.  Saute 3-5 minutes.  Sprinkle 1/4 flour over it.  Stirring constantly, for 3-5 minutes or until slightly golden.  Slowly add 4 cups shrimp stock, one cup at a time, stirring until a sauce like consistency is achieved.  Blend in 1/2 cup heavy cream.  Bring to a low boil.  Add 1/4 cup sliced green onions and 2 dozen peeled shrimped.  Cook 3-5 minutes.  Season with salt and pepper.

Grits:  Combine 3 1/2 cups whole milk, 3 1/4 cups water, 1 1/2 tbsp salt, 1/2 tsp white pepper and 4 tbsp butter.  Bring to a low boil.  Add 1 1/2 cups stone ground grits.  Reduce to med low and cover.  Cook 12-14 minutes, stirring occasionally.  Remove from heat.  Stir in 1/4 pound shredded gouda (not smoked).  This is only half the amount of cheese called for.  Sanford showed a little restraint!  Adjust seasonings to taste.

This recipe was taken from The Encylopedia of Cajun and Creole Cuisine.  Another gift from a dear friend, Lauren.