2 cups grits
1 pound jumbo shrimp
Link of good quality smoked sausage
There are so many different ways to prepare shrimp and grits and this is one of the more simple recipes.
Bring three cups water to a rapid boil, salt to taste, and add in 2 cups grits stir then decrease heat, add butter, cover, and cook for about 20 to 25 minutes until nice and creamy. Stir in the desired amount of cheese.
Peel and rinse shrimp then season with salt, pepper, old bay and set aside
Cut smoked sausage into bite-size pieces and sautee on medium heat until brown on both sides. Drain excess oil from skillet and add 2 tablespoons butter, sautee shrimp until pink then squeeze in lemon juice and sprinkle on parsley. Toss in the sausage then spoons over top the hot cheesy grits.
I’m not usually specific as to the number of spices, herbs, condiments added to a dish as I believe that you should trust your judgment more than the specifics of any recipe.
For those who wanted to know how I get my eggs so fluffy, I add a tablespoon or two of milk to them and whisk really well. Cook gently in a buttered skillet on low/med heat.
Butter poached lobster Mac
1/2 pounds salted butter
1 pound finely-diced yellow or sweet onion
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon white pepper
1 tablespoon fresh lemon juice
6, 6″-8″ fresh tarragon sprigs, for flavoring the butter
1/2 cup champagne or white wine
6, 6″-8″ fresh tarragon sprigs, for garnishing the finished dish
Step 1: Prep the onion as directed. In a 3 1/2-quart chef’s pan, melt the butter over low heat. Add the onions, followed by the garlic powder, red pepper flakes, white pepper, lemon juice and champagne.
Step 2: Adjust heat to a gentle, steady simmer and continue to cook, stirring occasionally, until the onion is very soft and translucent, about 6-8 minutes.
Step 3: Add the tarragon sprigs. Using a spoon, submerge them in the butter. Cover and gently simmer, until tarragon has lost its bright green color, about 4 minutes.
Remove from heat. Remove and discard the tarragon (to prevent its flavor from overpowering the mixture). Cover the butter and set aside, while you prep the lobster tails according to the following
Step 4: Using a pair of kitchen shears, cut along the left and right hand sides of the bottoms of: 6, 10-12-ounce lobster tails (thawed if frozen).
Using your fingertips, remove and discard the spiny “cut out” bottoms. Using your fingertips, remove the meat from the shells, in one large piece, keeping the shells intact.
Step 5: Cut the lobster meat into large, bite-sized chunks and pieces, about 1 1/2″-2″. Note: The lobster can be prepped to this point one day in advance of cooking and serving.
Place shells and meat on two separate plates, cover with plastic wrap and refrigerate overnight. Remove both from refrigerator about 1 hour prior to poaching.
Step 6: Just prior to poaching the lobster meat, place the empty lobster shells in a 4-quart stockpot. Add cold water until the pot is about half full.
Bring to a boil, adjust heat to simmer, and cook for 1 minute. Remove from heat.
Step 7: Using a pair of tongs, remove the shells from the water and place them, open sides down, on a paper-towel-lined plate to drain.
Set aside, while you poach the lobster meat according to the following directions.
Step 8: Return the butter to the stovetop over low heat, until it starts steaming, but not simmering or boiling. Add the chopped, room temperature lobster meat. Stir.
Step 9: Continue to poach the lobster, adjusting the heat to keep the butter steaming but not simmering or boiling, until the lobster is opaque in color and just cooked through, about 6-8 minutes.
Step 10: Generously portion the creamy (still warm) orzotto into the bottom of six warmed serving plates or bowls and top/garnish it as directed in the recipe.
Place/arrange an empty lobster shell on top of the orzotto on each plate. Using a slotted spoon, fill each lobster shell “to the max” with butter-poached lobster meat.
Using a small ladle, drizzle the flavored butter over everything. Serve.