On Tap Oil & Vinegar Recipe Detail

Shrimp & Andouille Grits

with Baklouti Green Chili Olive Oil.

Ingredients:

Shrimp Stock

• (chicken broth or stock will work here)
• 3 cups water
• shrimp shells
• 2 tsp sea salt (try our Flor de Sal)

Shrimp & Sausage

• 1 1/2 lb wild shrimp (21-25)
• 1/2 lb Andouille sausage, cut in 1/2" dice
• 1 large shallot, minced
• 2 medium garlic cloves, minced
• 1 tsp garlic powder
• 1 tsp fresh ground pepper
• 1 Tbsp smoked paprika
• 1 Tbsp dried thyme
• 1 tsp salt (try our Flor de Sal)
• 2 Tbsp Baklouti Green Chili Olive Oil

Grits

• 2 1/2 cups shrimp stock
• 1/2 cup heavy cream
• 3/4 cup quick grits
• 1 cup sharp white cheddar cheese, shredded
• Salt and freshly ground pepper (try our Smashed Peppercorn Sea Salt)
• 3 Tbsp Fused Baklouti Chili Olive Oil

Sauce

• 3 Tbsp flour
• 1/2 cup shrimp stock
• 1 Tbsp tomato paste
• 1 cup heavy cream
• 1 Tbsp Baklouti Green Chili Olive Oil
• 1 tsp dried thyme

Directions:

(Skip this step if using chicken broth or stock)
Peel shrimp and reserve shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil 2 minutes, then set aside to steep 5 minutes. Strain stock and reserve.

Mix together garlic powder, salt, smoked paprika, thyme, and black pepper then toss shrimp in spice mixture to coat. Heat Baklouti Green Chili Olive Oil in large saute pan over medium-high heat. Add cut up Andouille sausage and saute until just barely golden brown. Add shallots and cook for another minute. Add garlic and shrimp. Sauté until shrimp is just barely cooked though, another minute or two. Do not overcook!!! Remove shrimp and sausage mixture and reserve.

In medium saucepan, bring 2 1/2 cups shrimp stock and heavy cream to boil. Whisk in grits and cook over moderately high heat, stirring constantly until thickened and grains are tender, about 5 minutes. Add cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until cheese is melted. Cover and remove from heat.

In same pan used to cook shrimp and sausage, add 1 Tbsp Baklouti Olive Oil, over medium high heat. Add flour and whisk until roux becomes a medium-tan color, scraping up all the caramelized bits from bottom of pan. Add tomato paste and stir into roux, cooking for another minute. Add shrimp stock and cream to pan and whisk until mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add reserved shrimp and sausage mixture to sauce and stir, heating until warmed through. Do not overcook shrimp!

Serve shrimp and sauce over hot grits with more Baklouti drizzled over the top, if desired.

Serves 6.