Monday, February 23, 2009

Spicy Shrimp with Andouille Sausage on Grits

This is from The Boathouse, an outstanding restaurant in Charleston, South Carolina, via Epicurious.com. I made it last night, and it is delicious, but too rich for my taste. Here's what I will do next time. First, I will cut the cream from the hot pepper sauce. I think that I will try it with evaporated milk or none at all. The dish really needs the acidity to cut through the richness of the other ingredients. Also, instead of fresh tomatoes, I think that canned, diced tomatoes would be nicer because you'll get a little more sauce for the shrimp. I will also make the grits without so much butter.
 Serves 6

* 1/3 cup green hot pepper sauce
* 1/4 cup dry white wine
* 1 shallot, chopped
* 1 tablespoon fresh lemon juice
* 1 tablespoon rice vinegar
* 1 cup whipping cream


* 5 cups water
* 3 cups whole milk
* 1/4 cup (1/2 stick) unsalted butter
* 2 cups corn grits*


* 1/4 cup olive oil
* 8 ounces smoked andouille sausage,** sliced
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1/2 cup minced onion
* 4 garlic cloves, chopped
* 30 uncooked large shrimp, peeled, deveined
* 4 plum tomatoes, chopped
* 1 teaspoon Cajun seasoning
* 1 teaspoon Old Bay seasoning

Preparation

Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)

Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.

Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.

Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.

*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.

**A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

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