Chef Dave Billings' Shrimp and Grits - WSMV Channel 4

Chef Dave Billings' Shrimp and Grits

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Chef Dave Billings' Shrimp and Grits for 6 with leftovers

 

Creole Sauce

 

1 qt shrimp or chicken stock

1 cup yellow onions diced

1 green bell pepper diced

3 celery stalks diced

1 Tbs Minced Garlic

1/2 tsp ea. dried basil, thyme, oregano

1 tsp blackening spice

1 cup diced tomato (canned or fresh)

4 Tbsvegetable oil

1/2 cup flour

s&p to taste
Splash of Worcestershire and hot sauce

 

Heat oil in thick-bottom saucepan over medium high heat, whisk in flour and then switch to spoon to be able to get into the corners, stirring often till mixture is smooth and has the color of peanut butter. This is called a roux. Carefully add diced onions, peppers, celery and garlic, stir for several minutes and then add dried spices. Slowly stir in stock using spoon to lift roux from bottom of pan. Add tomato and reduce heat to low, stirring occasionally. Sauce will thicken after 30 minutes of simmering. Add salt, pepper, Worcestershire and hot sauce to taste.

 

Cheese grits

 

1 c. heavy cream (lower fat dairy substitutes use same volume)

2 c. water

1/2 tsp salt

Heavy pinch of black pepper.

1 Tbs butter (optional)

1 c. stone-ground grits

1/3 cup grated cheese--Parmesan or your favorite

 

Bring cream, water, salt, pepper and butter to a boil in a thick-bottom pot, stir in grits slowly and reduce heat to low, stirring often to avoid lumping and scorching. Once the grits start to thicken add the cheese and keep cooking till grits are fully cooked, should be soft.

 

Presentation:

 

30ea 21-25 size shrimp peeled and de-veined

Blackening spice

1 onion, julienned

1 red bell pepper, julienned

1 green bell pepper, julienned

1 Tbs. garlic

1 cup Andouille or other spicy sausage

3 Tbs vegetable oil

Creole sauce

Grits either freshly made or reheated

 

In a large saute pan heat oil over high heat. Dust shrimp with blackening spice, add to pan, spreading out evenly. Sear one side and carefully flip, add sausage and vegetables, stir or saute for 2-3 minutes, then add creole sauce, allowing all to simmer for a couple of minutes while shrimp finish cooking. Place ample amount of grits in bowl, then spoon shrimp and sauce over the top. ENJOY.

 

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