| |
Comfort Food | |
| 12 ounces stone-ground grits 2 quarts shrimp stock 2 tablespoons canola oil 5 shallots, finely diced 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon Cajun seasoning 1 clove garlic, minced Salt 2 tablespoons tomato paste 1/4 cup cognac 2 tomatoes, quartered 1 andouille sausage, sliced 1 pound medium shrimp, peeled, deveined and tails removed | |
| Cook grits with the shrimp stock according to package instructions. Add canola oil and shallots to a large skillet over medium heat and cook until the shallots start to soften and become translucent, about 5 minutes. Add chili powder, paprika, Cajun seasoning, garlic and some salt and cook for 1 minute, stirring, then add the tomato paste and cook, stirring, 1 minute. Add the cognac and reduce by half, then add the tomatoes and cook until they start to break down, about 5 minutes. Puree mixture in a blender and set aside. Saute the sliced andouille in a medium skillet to achieve a dark sear on both sides, about 8 minutes total. Remove cooked andouille and sear shrimp in andouille fat, about 2 minutes per side. Combine grits with tomato mixture and stir to combine. Spoon andouille and shrimp on top and serve immediately. | |
Unrated | |
Sort