| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
|
6 |
Appetizer |
INGREDIENTS
| 2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Quick-cooking grits |
| 1 1/2 |
tb |
Minced seeded jalapeno chilies |
| 1 1/2 |
tb |
Butter |
| 1 |
lb |
Uncooked medium shrimp; peeled, deveined |
| 8 |
oz |
Andouille sausage or other fully cooked spicy smoked sausage; (such as hot links), diced |
| 3/4 |
c |
Whipping cream |
| 1/2 |
c |
Canned low-salt chicken broth |
| 1/2 |
c |
Freshly grated Parmesan cheese |
|
|
Chopped fresh chives |
INSTRUCTIONS
Combine water and salt in medium sauce pan. Bring to boil. Gradually whisk
in grits. Reduce heat to low, cover pan and simmer until tender and almost
all liquid is absorbed, stirring occasionally, about 8 minutes. Uncover;
stir until all liquid is absorbed, about 1 minute. Remove from heat. Stir
in jalapenos. Season with pepper. Let stand until just cool but not set,
stirring occasionally, about 30 minutes.
Drop grits mixture by generous 1/4 cupfuls onto nonstick baking sheet
forming 6 mounds. Press with fingertips to form 2-inch rounds. Let stand at
room temperature until firm, about 1 hour. (Can be made 1 day ahead. Cover
baking sheet with plastic; refrigerate.)
Preheat oven to 350 F. Bake cakes uncovered until hot, about 15 minutes.
Meanwhile, melt butter in large skillet over high heat. Add shrimp and
sausage; saute until shrimp are opaque in center, about 3 minutes. Using
slotted spoon, transfer shrimp and sausage to plate. Add cream and broth to
skillet; stir until lightly thickened, about 3 minutes. Add cheese; simmer
until cheese melts and sauce is thick, about 2 minutes. Return shrimp and
sausage to skillet. Season with salt and pepper. Remove from heat. Place 1
grit cake on each of 6 plates.
Spoon sauce over grit cakes, dividing equally. Sprinkle with chives and
serve.
Posted to EAT-L Digest by Roger Young <ryoung@AWOD.COM> on Feb 16, 1998
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