Have you ever eaten something so good that it induces a trance? Well, check out our Voodoo Shrimp and Grits. This classic dish features our brand new spice blend, Voodoo, a robust seasoning which includes onion, garlic, thyme and allspice on a base of peppercorns and sea salts. We are excited to share Voodoo Shrimp and Grits just in time for Mardis Gras. French for Fat Tuesday, Mardi Gras refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. Definitely rich, this recipe could be the inspiration for your own Mardi Gras ritual.
Voodoo Shrimp and Grits
For the Grits
6 cups of water
1 1/2 cups stone ground grits (instant grits won't produce same results)
3 cups half and half
1 stick of butter, roughly chopped
For the Sauce
2 tablespoons vegetable oil
2 andouille sausages
1 medium sweet onion
1 clove garlic
1 1/2 cups fish stock or shrimp stock made from reserved shells
1/3 cup heavy cream
1 1/2 pounds fresh medium shrimp, peeled and deveined
- For the Grits: Put water in a large pot and bring to a rolling boil.
- Add salt and slowly sprinkle in grits while stirring with a wooden spoon.
- Add the half-and-half and return to a simmer.
- Reduce heat, cover and cook the grits slowly.
- After 30-40 minutes, stir in chopped butter and black pepper.
- Continue to cook grits until smooth and creamy, about an hour.
- For the Sauce: In a heavy saucepan, heat 1 tablespoon of the oil over medium heat and brown the andouille sausage. Once the sausage begins to brown, about 3-4 minutes, remove from pan.
- Season both sides of the shrimp with Voodoo.
- Sear the shrimp over medium high heat for about a minute on each side, working in batches to not crowd the pan. Remove from pan.
- Add remaining 1 tablespoon of oil to pan
- Add cooked sausage onion, pepper, garlic and spices. Saute for 3 minutes, until the onion is tender and translucent
- Add stock and bring to boil, gently scrape the bottom of the pan to remove any flavorful bits on the bottom of the pan
- Reduce heat and slowly add the cream
- Bring up to a simmer and allow to reduce until sauce begins to thicken slightly, about 10 minutes
- Once thickened, add seared shrimp and simmer until the shrimp are just cooked, about 2-3 minutes
- Spoon sauce over grits
- Finish with Voodoo
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