Posted: Dec 24, 2012 9:10 AM
Updated: Dec 25, 2012 7:05 AM
TUCSON - Today on News 4 Cooks at noon, Chef Jesse Kekoa Bright from the Social House Kitchen & Pub joined us to make Spicy Shrimp and Cheddar Grits.
Here are the ingredients:
2 cups Heavy Cream
2 cups Chicken Stock
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 Tablespoon Cajun seasoning
1 cup quick cooking grits
1 cup sharp cheddar cheese, grated
1 cup Andouille Sausage - diced
1 pound shrimp, peeled and deveined
¼ cup Fresh Basil, Thinly sliced
2 cups grape tomatoes, halved
1 teaspoon Cajun seasoning
¼ cup white wine
2 Tablespoons butter, cubed to finish
To prepare: Heat cream, stock, ¼ teaspoon salt, 1/8 teaspoon black pepper and spread in a large pot over medium-high heat. When this begins to come to a boil, gradually add grits while stirring pot. Reduce heat to medium-low. Cook grits for 4 minutes or until thick, stirring frequently to prevent clumping. When grits reach desired consistency, add cheddar cheese and Cajun seasoning. Stir to combine.
While grits are cooking, sauté sausage in frying pan over medium-high heat with a little oil. Then sauté shrimp until they begin to turn pink. (Be careful not to overcook shrimp or they will become tough.) Add basil and tomatoes to pan, sauté 1 minute. Add white, Cajun seasoning, ¼ teaspoon salt and butter. Stir to combine. Serve grits and top with shrimp mixture. Garnish with chopped green onion tops.
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