June 16, 2011 at 3:33pm
This recipe come from Guy Harvey's Island Grill and serves two.
Grits
½ c grits
1 c heavy cream
1 c water
3 tblsp. unsalted butter
salt and pepper to taste
Shrimp
2 tblsp olive oil
8 lg. shrimp
¼ lb. Andouille sausage sliced and grilled
¼ c. Vadalia onions
¼ c fresh peppers
1 tblsp blackfish seasoning
¼ c white wine
2 tblsp. unsalted butter
1 tsp fresh garlic
salt and pepper to taste
In a small sauce pan add grits heavy cream water unsalted butter and salt and pepper bring to boil. reduce heat to medium low, add grits and let thicken. Thickness varies depending on taste. if you enjoy them thinner add more heavy cream.
In a non-stick sautee pan add olive oil, grilled sausage, garlic, onions and peppers. Sauté on high heat for 5 min, stirring constantly. Reduce heat to medium and add shrimp sauté for 4-5 min, add white wine to the glazed pan. Reduce heat to low add butter to finish.
Grits
½ c grits
1 c heavy cream
1 c water
3 tblsp. unsalted butter
salt and pepper to taste
Shrimp
2 tblsp olive oil
8 lg. shrimp
¼ lb. Andouille sausage sliced and grilled
¼ c. Vadalia onions
¼ c fresh peppers
1 tblsp blackfish seasoning
¼ c white wine
2 tblsp. unsalted butter
1 tsp fresh garlic
salt and pepper to taste
In a small sauce pan add grits heavy cream water unsalted butter and salt and pepper bring to boil. reduce heat to medium low, add grits and let thicken. Thickness varies depending on taste. if you enjoy them thinner add more heavy cream.
In a non-stick sautee pan add olive oil, grilled sausage, garlic, onions and peppers. Sauté on high heat for 5 min, stirring constantly. Reduce heat to medium and add shrimp sauté for 4-5 min, add white wine to the glazed pan. Reduce heat to low add butter to finish.
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