https://www.copymethat.com/r/QF1dUJN9w/ralph-brennans-jazz-kitchen-shrimp-and-g/
134793783
tEdmNIt
QF1dUJN9w
2024-05-07 08:34:47
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Ingredients
- subheading: Andouille-Parmesan Grits:
- 6 tablespoons unsalted butter
- ½ medium onion, diced
- ¼ pound andouille sausage, diced
- 3 cups low-sodium chicken stock
- 1 cup grits
- 1 cup heavy cream
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Coarse salt, to taste
- subheading: Barbeque Shrimp:
- 1 pound medium shrimp (about 30 shrimp), peeled and deveined
- ¼ cup shrimp stock (may substitute chicken stock)
- ½ lemon, juiced
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons coarsely ground black pepper
- 1 teaspoon Creole seasoning
- 1 teaspoon minced garlic
- 1 stick (¼ pound) unsalted butter, cut into ½-inch cubes
- 1 teaspoon chopped fresh parsley, garnish
Steps
Directions at d23.com
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