In a medium saucepan, bring Lobster Stock and Fleur de Sel to a boil.
Gradually whisk in Grits and reduce heat to low. Cover and simmer for 30-40 minutes, stirring frequently, until grits are very tender.
Stir in Crème Fraîche and European-Style Butter. Keep warm.
While grits are cooking, prepare the Pimento Cheese. In a medium bowl, combine Aged White Cheddar, Gruyère, Roasted Red Peppers, Duke's Mayonnaise, Sherry Vinegar, and Smoked Paprika.
Mix well until fully combined.
In a large skillet, heat Olive Oil over medium-high heat. Add Andouille Sausage and cook until browned, about 5 minutes.
Add Garlic and cook for 1 minute more. Add Shrimp and cook until pink and opaque, about 3-5 minutes.
Deglaze the pan with Dry White Wine and cook until reduced by half.
Spoon grits into bowls, top with Pimento Cheese, and then with the Shrimp and Andouille mixture. Serve immediately.
Ingredients
4
1 cup240 mLHeirloom Stone-Ground Grits
4 cups960 mLLobster Stock
1 tsp5 mLFleur de Sel
1/4 cup60 mLCrème Fraîche
2 tbsp30 mLEuropean-Style Butter
4 oz115 gAged White Cheddar-shredded
2 oz55 gGruyère Cheese-shredded
2 oz55 gRoasted Red Peppers-finely diced
1/4 cup60 mLDuke's Mayonnaise
1 tbsp15 mLSherry Vinegar
1/4 tsp1.25 mLSmoked Paprika
1 lb450 gLarge Shrimp-peeled and deveined
4 oz115 gAndouille Sausage-sliced
2 tbsp30 mLOlive Oil
1 clove3 gGarlic-minced
1/4 cup60 mLDry White Wine
Equipment
Medium saucepan
Large skillet
Medium bowl
Whisk
Spoon
Instructions
In a medium saucepan, bring Lobster Stock and Fleur de Sel to a boil.
Gradually whisk in Grits and reduce heat to low. Cover and simmer for 30-40 minutes, stirring frequently, until grits are very tender.
Stir in Crème Fraîche and European-Style Butter. Keep warm.
While grits are cooking, prepare the Pimento Cheese. In a medium bowl, combine Aged White Cheddar, Gruyère, Roasted Red Peppers, Duke's Mayonnaise, Sherry Vinegar, and Smoked Paprika.
Mix well until fully combined.
In a large skillet, heat Olive Oil over medium-high heat. Add Andouille Sausage and cook until browned, about 5 minutes.
Add Garlic and cook for 1 minute more. Add Shrimp and cook until pink and opaque, about 3-5 minutes.
Deglaze the pan with Dry White Wine and cook until reduced by half.
Spoon grits into bowls, top with Pimento Cheese, and then with the Shrimp and Andouille mixture. Serve immediately.
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