Wednesday, July 5, 2017

Things That Make You Go "Mmm": Shrimp, Crawfish, & Grits


14 oz. of Shrimp (Tail-On)
12 oz. Crawfish Tail Meat
1 Cup of Yellow Corn Grits
1.5 Cups Water
1.5 Cups Heavy Cream
1.5 Cups Chicken Stock
1 Cup of Dry White Wine
1/4 Cup of Lemon Juice
3/4 Cup of Butter
1/2 Cup of Canned Finely Diced Stewed Tomatoes (Set Juice Aside)
1/4 Cup of Finely Diced Red Bell Pepper
1/4 Cup of Finely Chopped Green Onions
2 Tablespoons of Minced Garlic
1/4 Cup of Parsley Flakes
1/4 Cup of Chives
1/2 Tablespoon Dried Thyme
Salt, pepper, and cayenne pepper to taste.

(Makes 6-8 servings depending on how hungry you are.)

Here's What You Do:

Season shrimp and crawfish with salt, black pepper, and cayenne pepper to taste. 

Melt 2 tblsp butter in a large skillet.
Add 1/4 cup green onions and 1/4 cup red bell better; sauté 30 seconds.
Add shrimp and crawfish, and cook for about 7-10 minutes.
Remove shrimp/crawfish mix from skillet with a slotted spoon.
Add 1 cup dry white wine and cook over medium heat until you have a nice glaze in your pan.
Reduce heat to low; whisk in remaining butter, 1 tblsp at a time.
Stir in 1/4 cup lemon juice, 1/2 cup diced tomato, 1/4 cup chives and 1/4 cup parsley.
Add shrimp/crawfish mix back to skillet.
(If you need to thin out your sauce, you can pour the tomato juice you reserved into your skillet.)

Keep this on low/medium heat, stirring occasionally, while you prepare your grits. 

Melt 2 tblsp butter in a large saucepan.
Add 2 tsp garlic and 1/2 tblsp thyme; sauté 1 minute.
Add 1.5 cups stock, 1.5 cups cream, and 1.5 cups water.
Turn heat to med/high and let this liquid get very hot, but not boiling; gradually whisk in 1 cup of grits.
Reduce heat to low; cook 10 minutes or until done, stirring frequently.
Season with salt and pepper.

When you're ready to serve, pour grits into a shallow bowl and top it with your shrimp/crawfish mix.  I like to sprinkle it with more parsley to make it pretty.  :-)


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