205 S.W. Barnard
Street
P. O. Box 1417
Glen Rose, TX 75086
800-575-2101
254-897-2929
Fax: 254-897-7729 |
|
|
|
|
Cajun Shrimp On Baked Grits With Spicy Cream Sauce
|
|
|
|
Grits |
|
|
|
2 c. |
cream |
|
2 c. |
water |
|
1 |
bay leaf |
|
1/2 tsp. |
cayenne pepper |
|
1/2 tsp. |
ground white pepper |
|
1/2 tsp. |
granulated garlic |
|
1 c. |
old fashioned grits |
|
|
salt to taste |
|
|
|
|
Heat the cream, water and seasonings over medium heat. After it comes to a simmer, slowly add the
grits, stirring constantly. Stop stirring. Return to the grits every few minutes and stir, blending
the grits each time. Grits will thicken and be done in about 30 minutes. Taste for salt. Spray a 15-x
10-x 1-inch jelly roll pan with nonstick spray. Pour the grits onto the cookie sheet, and smooth the
grits to an even thickness, about half an inch. Refrigerate the grits for at least 2 hours then use
a biscuit cutter to cut circles of grits. Transfer to a clean cookie sheet that has been sprayed with
non-stick spray and brush with soft butter. Return to the refrigerator until needed. |
|
|
|
Spicy Cream Sauce |
|
|
|
1 T. |
butter |
|
1 |
onion, chopped |
|
1 |
carrot, chopped |
|
1 |
rib of celery, chopped |
|
1 |
jalapeno, chopped |
|
1 |
bay leaf |
|
1 tsp. |
thyme leaves |
|
1 tsp. |
black peppercorns |
|
dash |
cayenne |
|
dash |
ground white pepper |
|
1 |
fresh, ripe tomato, chopped |
|
1 c. |
white wine |
|
6 c. |
Frank's chicken stock (see index for recipe) |
|
2 c. |
heavy cream |
|
|
|
|
In a heavy pot over medium low heat, melt the butter and add the vegetables and seasonings. Cook slowly, allowing the vegetables to caramelize (this deepens the flavor; we all want more flavor). After the vegetables leave a rich film on the pot, add the wine and increase the temperature. Add the chicken stock and boil until there is about 3 cups of liquid. Strain the reduced stock into another pot and add the cream. Heat the cream mixture and again boil until the sauce has thickened. |
|
|
|
|
Cajun Shrimp |
|
|
|
|
2 lbs. |
raw shrimp, peeled and de-veined |
|
|
juice of 1/2 lemon |
|
1 tsp. |
kosher salt |
|
1/4 tsp. |
cayenne pepper |
|
1/4 tsp. |
ground white pepper |
|
1 |
sm. onion, cut into match stick size |
|
1 |
green bell pepper, cut into match stick size |
|
1 |
rib celery, cut into match stick size |
|
2 T. |
olive oil |
|
1 |
fresh ripe tomato, diced |
|
1 T. |
sherry |
|
1 T. |
chopped fresh parsley |
|
2 or 3 |
green onions, sliced, including tops |
|
|
|
| Wash and drain the shrimp. Season with lemon juice,
salt, cayenne and white pepper. Set aside in the refrigerator until ready. |
|
|
|
|
Assemble The Dish |
|
|
|
| Place the trayed grits under the broiler in the oven and
cook until lightly golden. Turn the oven down to a low heat and hold the grits while the
shrimp is being prepared. In a large skillet, sauté the onion, bell pepper and celery in
2 Tablespoons of olive oil. Add the sherry and Spicy Cream Sauce. Bring to a boil and add
the seasoned shrimp, diced tomatoes and chopped parsley. On each appetizer dish, place a baked
grits circle, 4 to 6 shrimp, enough cream sauce to cover nicely and a sprinkle of chopped green
onions. Yield: 6-8 servings. |
|
|
|
| Note: Chef Frank loves this dish, and it is delicious! It makes a nice
appetizer (just make smaller rounds of grits and less shrimp) or a great entrée. Frank did this recipe
for The Taste of Granbury one year and we received several phone calls requesting the recipe. It was
everyone’s favorite. |
|
|
|
|
