Shrimp and grits
½ cup lousiana hot sauce. There are other good hot sauces. Don’t love tabasco.
2 cups white wine
2 medium to large onions diced
2 large lemons juiced ( three will not hurt)
4 oz rice wine vinegar
Place in a pot and cook until you are left with limp wet onions.
Set aside. You will start by using 2/3 and adjust amount used in the recipe based on how hot the hot sauce you use is and the sausage you use.
2 lbs – sausage cup into bite size pieces. We use connecha but an andouille is great
Sauté sausage and remove once browned, pour off some of the fat
3 cups yellow onions
4 diced color peppers, red but you can use yellow or orange
¼ cup minced garlic
Sauté until onions and peppers then add garlic, sauté until soft
Add 2 quarts of whipping cream and 2/3 of the above mixture
Bring to a simmer and thicken with corn starch slurry. Adjust corn starch so sauce is a
Little thick for a sauce. Will thin when add shrimp
Before ready to serve I saute shrimp in butter after they are generously coated with seafood seasoning and a little blackening seasoning.
Set shrimp aside to cool place in hot sauce just before serving
Cook using 2/3 water and 1/3 mixture of half heavy cream and ½ milk. Make a little thick
Season with salt and white pepper
I often stir in some asiago in my grits. Grits should be creamy and really good on their own.