Shrimp Vermouth Sauce with Corn Grits

Published 10:28 am Thursday, March 6, 2014

12 large shrimp, peeled

1 tablespoon butter

2 teaspoons minced garlic

1/4 cup vermouth

2 tablespoons lemon juice

2 cups whipping cream

Tony Chachere’s to taste

Melt butter and add shrimp and garlic, stirring until shrimp are pink. Remove shrimp to platter.

Stir in vermouth and bring to boil. Cook one minute.

Add whipping cream, 2 tablespoons green onions, lemon juice and Tony Chachere’s seasoning to taste.

Cook the sauce, stirring often 12 to 15 minutes.

Add shrimp back into sauce and cook for a few minutes more until sauce is thickened.

Serve over grits.

Grits:

1 cup stoned ground grits

1 tablespoon canola oil

1 Vidalia onion, grated

2 ears of corn kernels, scrapped off cobs, about 1 cup

3/4 cup parmigiano reggiano cheese (Parmesan cheese)

1 tablespoon chopped parsley

1 tablespoon chopped chives

2 cups whole milk

2 cups water

2 tablespoons butter

Tony Chachere’s to taste

Cook onion in oil, stirring about 2 minutes. Add corn and cook until it becomes soft, abut 5 minutes.

Add milk, water and 1 teaspoon salt. Bring to boil, then whisk in grits. Decrease to low heat

Continue to cook and stir until grits become creamy and thick, about 25 minutes.

Stir in butter, cheese, parsley and chives.

When serving, place grits on plate and put desired amount of shrimp sauce over grits.

Claire Norton, New Iberia

2011 Cajun / Creole Cookbook