More Appetizers Recipes
Shrimp Cognac and Andouille Grits
Ingredients
Andouille Grits- 2 tablespoons of butter
- 1/2 yellow onion
- 1/4 pound andouille sausage, diced small
- 1/3 cup yellow stone ground grits
- 1/3 cup milk
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 2 ounces clarified plus 3 tablespoons of butter
- 2 tablespoons garlic, minced
- 1 cup leeks, cut into 1/2-inch moons
- 1 pound fresh shrimp
- 1 tablespoon of Creole/Cajun seasoning
- 2 cups chopped forest mushrooms (Chanterelles, Morels, Oyster mushrooms)
- 1 cup tomatoes; peeled, deseeded, and diced
- 1/2 cup Cognac
- 1/2 cup reduced shrimp stock (use water if necessary)
- 3 ounces of veal stock (use beef stock if necessary)
- 2 tablespoons fresh thyme
- Kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
Andouille Grits- Place a medium sauce pan over medium heat. Add butter, onions, and sausage to the pan and cook for 5 minutes, or until the onions are translucent.
- Pour in the milk and bring to a simmer. Slowly whisk in the grits to avoid lumps.
- Bring the milk back to a boil, turn down the heat to low and continue to slowly simmer, stirring frequently for 1.5 hours, or until smooth and creamy.
- Season with salt and pepper. Keep hot until ready to serve.
- Place a large saute pan over high heat. Add the clarified butter and the garlic and stir constantly until golden brown.
- Add the leeks and stir and cook for 1 more minute. Add the mushrooms and tomatoes and continue to saute for 3 more minutes.
- Remove the pan from the stove and add Cognac. Flame and continue to cook for 1 more minute.
- Add the shrimp stock and veal stock and reduce to sauce consistency and add shrimp.
- Add the thyme and slowly add in the butter, then season with salt and pepper.