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Birmingham Restaurant Week

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(WJBK) -

Streetside Seafood Shrimp and Grits
Serves: 4
Prep Time: 30 Minutes
Cook Time: 10-12 Minutes


For Shrimp:
16 ea. Shrimp (12-20 ct., peeled and de-veined)
1.5 # Andouille Sausage (sliced)
½ C  Tomatoes (diced)
½ C  Scallions (chopped)
2 Tbsp. Vegetable Oil
3 Tbsp. Lemon Juice
1 C Heavy Cream 
1/4 C Flour
1 C  Chicken Stock (or Broth)
3 Tbsp. Parsley (chopped)
To Taste Salt
To Taste Pepper

For Grits:
5 C  Water
1.5 C  White Hominy Grits
4 Tbsp. Butter (cubed)
2 Tbsp. Tabasco
3/4 C Smoked Cheddar Cheese
To Taste Salt
To Taste Pepper

1. In a medium sauce pot, add water and bring to a light boil. Add grits and stir until slightly thickened, approximately 5 minutes. Fold in butter, Tabasco, cheese, and seasoning. Remove from heat and place a lid on grits and set aside.

2. In a large saute pan, heat oil on medium and add andouille sausage. Lightly cook for about 2-3 minutes till it just gets color. Add flour and stir to create roux. Do not let roux get too brown. Add heavy cream, chicken stock, and lemon juice and bring to a light simmer. Add shrimp to liquid and poach for 3-4 minutes or until pink. Add tomatoes, salt, pepper, and parsley.

3. To plate, take a heaping scoop of the grits and place in a bowl, smother grits with shrimp and sauce. Garnish with more scallion and parsley. Enjoy.

For more information on Birmingham Restaurant Week click HERE.

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