Shrimp and Grits

By Staff |


Shrimp and Grits

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

3 qt milk
3 qt cream
1-pint polenta
1-pint grits

Cognac Tomato Sauce

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.



Shrimp & Grits 

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  

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

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.