Shrimp and Chanterelle Mushrooms with Andouille Cheese Grits
Shrimp and Chanterelle Mushrooms
2 large onions, sliced
3 tablespoons olive oil
1 teaspoon salt
3 ounces butter
2 pounds shrimp, 31-35 count, peeled and deveined, tails removed if desired
2 tablespoons Old Bay Seasoning
1 tablespoon garlic, crushed
½ pound chanterelle mushrooms, cleaned well and thinly sliced*
1 tablespoon hot sauce (optional)
3 tablespoons brandy or white wine
6 ounces Beurre Blanc -- recipe below
Andouille Cheese Grits -- recipe below
Place onions and olive oil in pan. Sprinkle with 1 teaspoon salt. Saute until caramelized. Set aside
Season shrimp with Old Bay. Heat butter over medium high heat. Add shrimp. Cook 1-2 minutes. Add garlic and cook for another minute. Add mushrooms and onions and continue to cook until mushrooms are tender -- 1 to 2 minutes. Deglaze with brandy and let liquid reduce slightly. Remove from heat and add warm Beurre Blanc.
*I have made this with chanterelle mushrooms, but they were unavailable my last trip to the store, so I substituted white mushrooms instead.
¼ cup shallots, finely minced
1½ teaspoons garlic, minced
1/3 cup white wine
1/3 cup white vinegar
2 tablespoons whipping cream
½ pound butter, but into small cubes and chilled
½ teaspoon salt
In a small saucepan over medium heat, reduce wine, vinegar, shallots and garlic. When almost all liquid has evaporated, add cream. Allow cream to cook 1 minute. Reduce heat slightly and incorporate butter. Add only a few pieces at a time. Stir constantly using a wire whisk until butter is completely melted and then add a few more. When you have incorporated all of the butter, remove from heat. May be made ahead, but reheat before adding to grits.
Andouille Cheese Grits
1 tablespoon butter
½ pound Andouille sausage, medium dice
2 teaspoons garlic, minced
4 cups milk
1 teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons hot sauce (optional)
2 tablespoons creole seasoning
½ cup butter
1 cup white grits, quick cooking
1 cup cheddar grated cheddar
In a large skillet, heat butter until hot. Add Andouille and garlic and sauté 4-5 minutes. Remove from heat and drain off excess fat. Set aside.
In a large saucepan, bring the milk, seasonings and butter to a boil. Slowly pour grits in while stirring constantly. Reduce heat to low. Continue to stir 10 -15 minutes. Add the sautéed Andouille-garlic mix and cheese. Serve immediately or to use for frying purposes, spread into large baking sheet and chill.
To serve: Place grits on a plate, top with shrimp mixture and enjoy.
Serves 6 to 8
Adapted from A Southern Palate by Robert St. John