Add a bit of Southern flavour to your party with these easy mini mains from Chef Randy Feltis.
Shrimp and grits
Serves 10-12 mini mains
Cook time: 30 minutes
Prep time: 10 minutes
Ingredients:
- 7 cups vegetable stock
- 2 cups stone ground grits
- 1 cup heavy cream
- 1 cup butter
- 2 cups Irish cheddar grated
- 2.5lb shrimp (16-20 count) peeled and deveined
- 2 cups of hot sausage meat, pulled into nubs
- 1 tbsp chopped garlic
- 1 tbsp chopped chili
- Juice and zest of 1 lemon
- 1 cup green onion, chopped
- 1/2 cup parsley, chopped
- Splash of white wine
- Salt and pepper
- Two splashes of olive oil
Method:
In a large stock pot, bring vegetable stock to a simmer. Slowly add grits, whisking at the same time. Stirring occasionally, add heavy cream and butter and cook for 25 minutes. Once grits are smooth and creamy, add cheddar and season with salt and pepper.
In a mixing bowl, toss shrimp, garlic, chili, zest of lemon, chopped parsley and a splash of olive oil. Season with salt and pepper.
Heat a splash of olive oil in a large pan and sear shrimp. Add sausage meat and deglaze with white wine and lemon juice. Reduce and let rest — it should only take a few minutes to cook through.
To plate, place a fair dollop of grits on the plate and top with shrimp and sausage. Garnish with green onion and enjoy!
Courtesy Chef Randy Feltis
www.eatmypie.ca
@chefrandyf