Shrimp Cognac and Andouille Grits

Recipe by Ck2plz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a medium sauce pan over medium heat. Add butter, onions, and sausage to the pan and cook for 5 minutes, or until the onions are translucent.
  • Pour in the milk and bring to a simmer. Slowly whisk in the grits to avoid lumps.
  • Bring the milk back to a boil, turn down the heat to low and continue to slowly simmer, stirring frequently for 1.5 hours, or until smooth and creamy.
  • Season with salt and pepper. Keep hot until ready to serve.
  • Shrimp Ragout.
  • Place a large saute pan over high heat. Add the clarified butter and the garlic and stir constantly until golden brown.
  • Add the leeks and stir and cook for 1 more minute. Add the mushrooms and tomatoes and continue to saute for 3 more minutes.
  • Remove the pan from the stove and add Cognac. Flame and continue to cook for 1 more minute.
  • Add the shrimp stock and veal stock and reduce to sauce consistency and add shrimp.
  • Add the thyme and slowly add in the butter, then season with salt and pepper.
  • To serve, place the grits in the center of a hot bowl and spoon the shrimp ragout over the top. Garnish with chives and a sprig of thyme if desired.
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