Jumbo Louisiana Shrimp with Andouille and Grits

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Credit: Steven McHugh, Executive Chef, Lüke, New Orleans
The National Culinary Review, January 2010


2 T. extra virgin olive oil
30 jumbo shrimp
Creole spice, as needed to season
Salt, as needed
6 T. small-diced andouille
1 T. minced shallot
1 T. minced garlic
2 T. small-diced paquillo peppers
1 T. chopped thyme
30 oz. shrimp stock
2 T. butter
1 t. fresh lemon juice
2 cups diced tomatoes
1 T. chopped chives
Prepared grits
½ cup picked chervil


1. Heat large pan over medium heat; add olive oil. Season shrimp with Creole spice and salt; sauté until they start to brown but are not cooked all the way through. Remove shrimp; hold on side.

2. Add andouille, shallot, garlic, paquillo peppers and thyme to pan; sauté until aromatic. Add shrimp stock; bring to low simmer. Stir in butter; reduce until thickened. Add shrimp back in; cook through. Finish with lemon juice, diced tomatoes and chives.

3. Per serving: Place 4 T. grits (generous) in middle of large bowl. Arrange 5 shrimp in middle so they stand up (tails facing in); spoon sauce around to fill negative space. Garnish with fresh chervil.


6 servings


Main Dish, Seafood, The National Culinary Review

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