Long Beach Mississippi Gulf Shrimp & Grits
spring, summer, fall, winter
- 1 cup grits
- 2 cups water
- 1/2 tsp salt
- 4 tbsp butter
- 1 lb medium or large Mississippi Gulf Shrimp
- 2 tbsp vegetable oil
- 4 cloves garlic, chopped
- 2 portobello mushrooms, stems removed, chopped
- 4 oz andouille sausage
- 1 tsp Italian seasoning
- 1/4 cup dry white wine
- 1 cup cream
- 2 oz Parmesan cheese
- 1 medium tomato, chopped
- 3 green onions, chopped
- Place water in a saucepan over medium-high heat for the grits. Add salt and bring to a boil.
- Slowly add the grits, stirring constantly until smooth. Reduce heat to low and cook for 20–30 minutes, stirring occasionally, until grits are cooked and liquid is absorbed.
- Pour grits into an oiled 9 x 12 cake pan and let cool in refrigerator until firm.
- Cut grits into 8 squares.
- Heat a skillet over medium heat, add butter and sauté the squares lightly on each side until just golden and heated through. Reserve warm.
- For the shrimp, heat oil in sauté pan over medium-high heat. Add garlic and lightly brown, then add Mississippi Gulf Shrimp, mushrooms and sausage, and cook 5 minutes or until shrimp are just cooked through and sausage is browned.
- Add wine and stir up brown bits form bottom of pan, then add Italian seasoning and cream.
- Let cook until slightly thickened, then stir in Parmesan. Taste and adjust seasoning.
- Pour over grits cakes in a bowl and garnish with freshly chopped tomato and green onion.
Serving Suggestions: Cakes can be colored with pureed spinach and red bell peppers to make them holiday colored. Cakes can be dipped in flour, then egg-milk batter, and then in flour again before being fried. The cakes are creamy inside and crispy outside. Serve them on top of sauce so they stay crispy.