Shrimp and Chanterelle Mushrooms with Andouille Cheese Grits

  • Let the good times roll this Mardi Gras with this tempting dish of shrimp and grits.

    Let the good times roll this Mardi Gras with this tempting dish of shrimp and grits. Courtesy of Penny Kazmier

 
Posted2/19/2020 6:03 AM

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.

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*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

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