Shrimp and Grits With Roasted Tomato, Fennel, and Sausage
photo by LucyS-D
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
-
FOR THE ROASTED TOMATO
- 8 plum tomatoes, halved lengthwise
- 1 garlic clove, minced
- 2 tablespoons olive oil
- kosher salt & freshly ground black pepper
-
FOR THE FENNEL
- 1 large fennel bulb, trimmed (fronds reserved)
- 2 -3 2 -3 cups shrimp broth or 2 -3 cups water
- 1 tablespoon butter
- kosher salt
- white pepper
-
FOR THE GRITS
- 1 cup coarse corn grits, soaked overnight if necessary (see package instructions)
- kosher salt
- 1 fresh bay leaf
- 1 1⁄2 tablespoons butter
- 1 tablespoon cream cheese
- white pepper
- 1⁄2 teaspoon fresh lemon juice
- 1⁄2 teaspoon hot sauce
-
FOR THE SHRIMP AND ASSEMBLY
- 1 tablespoon olive oil
- 20 large shrimp, peeled and deveined
- 1 cup benton's smoked sausage, cooked and crumbled or 1 cup breakfast sausage
- 1 teaspoon fresh lemon juice
- hot sauce
- kosher salt
- 2 tablespoons fresh parsley, chopped
directions
- Preheat the oven to 450 degrees F.
- In a bowl, combine tomato, garlic, olive oil, salt and pepper; toss well.
- Arrange tomato halves, cut side up, on a baking sheet; roast until they collapse and are lightly browned, 25 to 30 minutes, then set aside.
- In a small saucepan, combine fennel, half the reserved fronds, and enough water or broth just to cover; add butter and season with salt and pepper.
- Bring to a boil, reduce heat to a low simmer and cook until fork tender, 8 to 10 minutes; transfer to a plate, discard cooked fronds, but reserve the cooking liquid.
- Meanwhile, prepare the grits according to the package directions, seasoning with salt and adding a bay leaf halfway through cooking; once cooked, mix the grits with butter, cream cheese, pepper, lemon juice, and hot sauce.
- Prepare the shrimp about 15 minutes before the grits are done by heating a large skillet or saute pan over medium heat, add oil, and sear shrimp 1 minute per side; add the fennel, sausage, roasted tomatoes, and 1 1/2 cups of the reserved fennel cooking liquid.
- Bring to a simmer, stir in lemon juice, hot sauce, salt and chopped parsley(add more fennel cooking liquid if it seem too dry).
- To serve, divide grits among shallow soup plates, top with shrimp mixture, and garnish with uncooked fennel fronds.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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