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

Chopped parsley

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.

Beurre Blanc

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