Crescent City Shrimp and Grits
This is my copycat recipe of my favorite brunch item at chef Robert St. John's Crescent City Grill. Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion. Andouille and Boursin may not be available everywhere. To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread. If you're an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution.
INGREDIENTS
NutritionAndouille Cheese Grits
- 1⁄2
- 4cups water
- 1⁄2teaspoon salt
- 1⁄2
- 1⁄2cup boursin cheese spread
- 2 -3tablespoons fresh minced parsley
Shrimp topping
- 1
- 1tablespoon seafood seasoning (your favorite brand)
- 1⁄2white onion, minced
- 1
- 1⁄2
- 4tablespoons butter
- 1⁄4cup white wine
DIRECTIONS
- For Grits:
- Saute sausage in a medium saucepan just until hot, and some oil is released.
- Add water, bring to a boil, add salt and grits. Cook until thick and soft.
- Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
- For Shrimp:
- Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
- Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
- Add garlic and cook a few moments more, stirring constantly.
- Add shrimp and wine and cook until nice and pink, but still tender.
- To serve:
- Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.