Charleston Shrimp and Grits (classic w/Chorizo)
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Submitted by Eric R. Pearce
Credit: Chef Eric Pearce
Shrimp any size (peeled, devained, tail off)
Sausage (Chorizo or Andouille), chopped small bits
Heavy Cream (36%-40%)
Parmesan Cheese (grated)
Parmesan Cheese (shredded)
Bell Peppers Julienne (red, green)
Onions Julienne (red, yellow)
Parsley Curly Chopped
Garlic (fresh) chopped
Olive Oil or Blended oil with EVOO (extra virgin olive oil)
Quaker Instant Grits (5lbs bag)
Chef Paul Prudhomme's Blackened Redfish Magic Seasoning
1) Boil a quart of water in stock pot.
2) Once water is boiling add 1/3 bag of grits, and stir a lot
3) Bring grits and water back to a boil
4) Once grits and water come back to a boil, cut off heat and let the pot of grits and water rest for 10 minutes
5) Once the grits have rested and soaked up a majority of water add 3-4 quarts of heavy cream and 1lbs of grated parmesan cheese and 3-4 tblspn of fajita seasoning. Stir all together until smooth
6) Add water to the mix until you reach a consistency of very smooth and slightly runny grits, grits should be smooth and silky and still a bit tight but with a light amount of smooth viscosity.
1) Pre cook shrimp and cool down
2) Pre cook sausage and cool down them cut to small bit size pieces
3) Julienne the onions
4) Julienne the peppers
5) Chop the parsley
6) Chop the fresh garlic
1) Add oil to saute pan and get hot, add garlic and sautes for 1 minute
2) Add peppers, onions, sausage and shrimp to hot saute pan with garlic and saute turning for 2 minutes
3) Add grated parmesan cheese and parsley to pan, then add the redfish blackening seasoning and finally add the heavy cream in a generous amount to saute pan.
4) Bring the pan of ingredients to a boil but not to the point that it will overflow the pan. Only cook until the color of the cream turns redish and the cream begins to thicken with the grated parmesan cheese. Add more grated parmesan cheese if needed to thicken to your desire.
5) Stir the ingredients together as they cook together. You will see the mixture begin to thicken as it heats up. When it is thicker than it was when starting and the color has changed to a redish hue, you are done!
6) Serve sautéed mix over the hot grits and garnish with parsley and shredded parmesan cheese. ENJOY!
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