HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) - If the valley is a bit too far from The Gulf for you, you’re in luck because, with 609 Social Market & Provisions, fresh seafood is more accessible than ever!
The Fresh Gulf Shrimp over Smoked Gouda Stone Ground Grits is a menu favorite at the Decatur spot. Chef Michael Locascio showed us how he makes it in the restaurant and how you can recreate it at home.
What you’ll need
- 1 1/2 pounds peeled and deveined medium shrimp
- 4 tsp of Cajun Seasoning (you choose your favorite)
- 1/2 teaspoon salt
- 8 ounces andouille sausage
- 1/4 cup vegetable oil
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1 teaspoon minced garlic
- 1 1/2 cups chicken broth, or canned, low-sodium chicken stock
- 1/4 cup heavy cream
- 2 tablespoons finely chopped green onions
- 2 tablespoons minced parsley
- Sone Ground GRITS: please read directions on your grits as each product has its own ratio for liquid
- 6 cups water
- Salt to taste
- 1 1/2 cups quick-cooking or old-fashioned grits (not instant!)
- 2 cups milk
- 1 cup heavy cream
- 8 tablespoons butter
- Freshly ground black pepper to taste
Directions
SPICY SHRIMP AND ANDOUILLE: Season the shrimp with 3 teaspoons of Original Essence. Heat a large (12 to 14 inches), heavy sauté pan over medium-high heat, add 1 tablespoon of the oi,l and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, add 1 tablespoon of the oil to the pan, add half the shrimp, and cook for 2 to 3 minutes. Remove the shrimp from the pan and another tablespoon of oil to the pan, and repeat with the remaining shrimp. Add the remaining tablespoon of oil to the pan and add the onion and bell peppers and cook until soft, 3 minutes. Add the remaining teaspoon Cajun seasoning to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced by half, about 5 minutes. Stir the cream, green onions, and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Stone Ground Grits.
Stone Ground GRITS: In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream, and butter and return to a boil. Reduce heat to a simmer, cover saucepan, and cook for 45 minutes to one hour, until grits are tender, smooth, and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve with Spicy Shrimp and Andouille.
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