Shrimp and Grits

Chocolate Cherry Cake

shrimp and grits

INGREDIENTS

Shrimp and Grits
Ingredients:

  • Shrimp and Grits

  • 4 oz. 16-20 shrimp

  • 2 oz Grits

  • 2 oz. Cognac Tomato sauce

  • 1 oz. Vegetable oil

  • 1 oz. Chorizo (cooked)
    Salt to taste

Polenta and Grits
Ingredients:

  • 3 qt milk

  • 3 qt cream

  • 1-pint polenta

  • 1-pint grits

Cognac Tomato Sauce
Ingredients:

  • 16 oz butter

  • 1 pint ap flour

  • 1 pint olive oil

  • 1 pint water

  • 2 pc onion, julienne

  • 6 cloves garlic sliced thin

  • 1 #10 can plum tomatoes

  • 16 oz Cognac

  • 4 oz lemon juice.

DIRECTIONS

Shrimp & Grits 
Method:

In a sauté pan heat up the oil and then add the shrimp. Flip the shrimp on both sides and then add the sauce. Once the sauce comes to a simmer add the chorizo and stir. And season with salt.  To Plate spoon grits on a plate and then add the Shrimp. Spoon sauce on the shrimp   

Polenta and grits 
Method:

1.     Bring milk and cream to boil
2.     Whisk in grits/polenta
3.     Cook stirring frequently until grits are soft. Approx. 1 hour 

Cognac Tomato Sauce
Method:

1.     Sweat onions and garlic in butter, add flour and brown.
2.     Add tomatoes cook for 45 min, add in Cognac, and lemon juice, puree.

 
BreakfastStaffTomato, Grits, Shrimp, Polenta, Shrimpandgrits, Marcus BP