BBQ Shrimp with Vermont Cheddar Grits and Chorizo Sausage
Kendall College Dining Room Ingredients for BBQ Shrimp: 4 shallots 1 cup shrimp shells 2 celery stalks, diced small 3 T butter 3 garlic cloves 1 c pepper mélange, red and green bell peppers 10oz chicken stock 8oz plum puree 1 c honey 1 parsley 1 c oregano, chopped 1c sherry 5 lb shrimp, peeled, de-veined and butterfly Cayenne pepper to taste Salt to taste Directions: Sauté shells in butter and celery and shallots and sweat until soft. Add garlic, pepper, and mélange and cook out. Add remaining ingredients except salt and pepper. Reduce to sauce consistency. Adjust seasonings. Strain and reserve. Sauté to order, 3 per order. Ingredients for cheddar grits: 2qt water, salted to taste 12oz grits 6 oz butter 6 oz cheddar cheese 12 oz milk 4 each eggs, slightly beaten 2 cloves garlic, minced 1 t Tabasco TT salt 1 t Worcestershire sauce Ingredients for BBQ spice mixture: 2t cayenne pepper 1t salt 1t black pepper 1t white pepper 2t cumin 1t dry thyme 1t sugar 2t paprika 1t dry mustard 1t chili powder Directions for dough: Bring water to boil, stir in grits and simmer about 30 minutes or until thick and no lumps. Remove from heat and stir in butter and 10oz of cheese until melted. Combine milk, eggs, garlic, Tabasco and Worcestershire sauce. Add mixture to grits and season with salt. Pour into buttered ramekins and top with remaining cheese. Bake in 350 degree oven until firm, about 45 minutes to 1 hour. Let stand 10 minutes before unmolding. "God, grant me the serenity to accept the people I cannot change the courage to change the person I can and the wisdom to know I am that person." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
