Shrimp and Grits - Capital City Grill - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp and Grits - Capital City Grill

For the grits:

2 Cups Chicken Stock

2 Cups Heavy Cream

1 Cup Grated Parmesan Cheese

1 Cup Stone-Ground Yellow Grits

2 tsp Salt

1 tsp Granulated Garlic

1/2 tsp White Pepper

Combine chicken stock, heavy cream and seasonings in a pot and bring to a boil. Slowly whisk in cheese and grits and turn down heat to low and constantly stir every 2-3 minutes for 15-20 minutes until grits are cooked and thicken.

For the Sauce:

1/2 Cup Tasso Ham

1/2 Cup Diced Yellow Onions

1 Tbsp Minced Garlic

10-15 Jumbo shrimp heads and shells off with tails on

1/2 Cup Seafood Stock

3 Cups Heavy Cream

1 tsp Seafood Seasoning

In a large sauté pan on high heat sauté the Tasso, yellow onions, and garlic in a small amount of butter or olive oil. Once onions and garlic become soft deglaze the pan with seafood stock and add shrimp followed by heavy cream and seasoning. Cook over high heat until shrimp are done and sauce becomes thick (5-6 minutes). Sauce can break if left on the heat too long so keep a watchful eye on the stove.

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