Time 2h15m Yield 6 servings Number Of Ingredients 21 Steps:
In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley. In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.
Time 40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In medium to large skillet, put all ingredients except water. Saute until shrimp liquid runs clear. Stir frequently. Should take about 20-30 minutes. Add water and cook 3-4 minutes more.
Time 10m Yield 4 Number Of Ingredients 9 Steps:
Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat. Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside. In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,. celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,. thyme and tomato paste, and tomato puree, stirring constantly. Add shrimp stock and tomato puree. Bring to a low boil, then add okra and. cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.
Number Of Ingredients 17 Steps:
Place a 12-inch saute pan over medium-high heat, and add the olive oil. Once the oil is hot, add 1 tablespoon of the butter to the pan. While the butter is melting, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the pan and sear them for 1 1/2 minutes per side. Transfer the shrimp to a plate, and set aside. Add the remaining 1 tablespoon butter to the saute pan, and when it has melted, add the andouille. Cook, stirring often, until most of the fat has rendered and the andouille is crispy, 3 minutes. Add the onions and saute for 2 minutes, stirring often. Add the garlic, shallot, and green onion bottoms, and cook for 1 minute. Add the tomatoes and cook for 1 minute. Raisethe heat to high, add the shrimp stock, and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream and stir to combine. Return the shrimp to the saute pan and fold them into the sauce. Cook until the shrimp are cooked through and hot, about 3 minutes. Stir in the green onion tops. Spoon the shrimp and sauce over the hot grits, garnish with the parsley, and serve while hot.
Time 1h10m Yield 6 to 8 servings. Number Of Ingredients 18 Steps:
In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it. Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.
