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Olive oil 1 white onion 1 qt. Worcestershire sauce 2 Abita Amber beers 1 cup bloody mary mix (we like to use Zing Zang) 1/2 cup diced tomatoes 3 T. lemon juice 1/2 qt. water 3 sprigs fresh rosemary 4 sprigs fresh thyme 1 T dried oregano 2 T. pesto (can make your own or use store bought) 1/4 cup minced garlic Tabasco Creole seasoning to taste 2 T. Chicken base (can be bought at grocery store) 1 T. lobster base (can be bought at grocery store) 1 T. shrimp base (can be bought at grocery store)
Procedure:Saute onion in the olive oil. Add the rest of the ingredients. Simmer and thicken with a corn starch slurry. Saute five or six shrimp until done thoroughly.. Mount with butter. Serve over gouda cheese grits and top with garlic French bread.
Ingredients for Gouda Cheese Grits
1 cup rich chicken stock Creole seasoning to taste 1/2 cup ham stock about 1 cup of grits 1/4 lb. smoked gouda cheese, grated 1 quarts heavy cream
Procedure:Bring all ingredients to a simmer.except for the grits. Whisk in the grits a little at a time until thick. Fold in the cheese.