Shrimp w/ Grits & Red Eye Gravy
Serves 2
Ingredients
For the Grits
- ½ lb butter
- 1 cup stone-ground grits
- salt & pepper
- 1 quart milk
For the Red Eye Gravy
- 1½ lbs andouille sausage, chopped
- 1 onion, julienne
- canola or vegetable oil
- 1 qt chicken stock
- 2 tbsp Worcestershire sauce
- dash of Magic Seasoning blend
- hot sauce to taste
- 1 cup strong black coffee
- salt & pepper
For the Shrimp
- 12-15 fresh small shrimp
- Magic Seasoning blend to taste (cayenne, black pepper, salt, garlic powder, white pepper)
- olive oil
How-to
Prepare Grits
- Put milk and butter in pot and bring to boil but watch that it does not boil over
- Stir in grits and turn down heat to simmer
- Stir the grits frequently, every 2 minutes, for 35-40 minutes, and make sure that they do not stick to the bottom of the pot
Prepare the Red Eye Gravy
- Julienne the onion in oil and chop the andouille sausage
- Sweat both in a large sauce pot
- Add wet ingredients and simmer for 1 hour
- Adjust salt and pepper
Prepare the Shrimp
- To cleaned and de-veined shrimp, add a drizzle of olive oil and Magic Seasoning blend to taste
- Add shrimp to a hot skillet and cook shrimp about 2 minutes, until no longer pink
Plate & Serve
- In a bowl, add a generous amount of grits
- Ladle on some red eye gravy
- Top with shrimp