| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Emlive06 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Milk |
| 2 |
tb |
Butter |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1/2 |
c |
Stone-ground whole grain grits |
| 2 |
oz |
Grated white Cheddar cheese |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Link smoked sausage; cut in half, |
|
|
And sliced 1/2" thick |
| 2 |
ts |
Chopped garlic |
| 1 |
lb |
Medium shrimp; peeled, deveined |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Dry Sherry |
| 2 |
c |
Shrimp Stock; see * Note |
| 2 |
|
Sticks Cold butter; cubed |
| 1 |
tb |
Finely-chopped fresh parsley leaves; plus |
| 2 |
ts |
Finely-chopped fresh parsley leaves |
| 1 |
c |
Sweet Corn Relish; see * Note |
INSTRUCTIONS
* Note: See the "Shrimp Stock" and "Sweet Corn Relish" recipes which are
included in this collection.
In a saucepan, over medium heat, add the milk and butter. Season with salt
and white pepper. Bring the liquid to a boil. Slowly stir in the grits.
Reduce the heat to medium-low and continue to cook for about 1 hour or
until the grits are tender and creamy, stirring every 10 minutes to prevent
the grits from sticking. Add some water during the cooking process if the
liquid evaporates to much. Remove from the heat and stir in the cheese.
Reseason with salt and white pepper if needed. Set aside and keep warm. In
a saute pan, over medium heat, heat the oil. Add the sausage and render for
2 minutes. Add the garlic and saute for 30 seconds. Season the shrimp with
salt and black pepper. Add the shrimp and continue to saute for 2 minutes.
Remove the pan from the heat and add the sherry. Place the pan back over
the heat and flame the sherry, shaking the pan back and fourth several
times until the flame dies out. Remove the shrimp from the pan and set
aside. Add the Shrimp Stock and bring the liquid to a boil. Reduce the heat
to medium-low and mount in the butter. Add the shrimp back to the sauce and
simmer for 2 minutes. Remove from the heat and stir in 2 teaspoons of the
parsley. To serve, spoon the grits in the center of each shallow bowl.
Spoon the shrimp mixture over the grits. Garnish with the Sweet Corn Relish
and remaining parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Peacemaker”