Jumbo Louisiana Shrimp “En Cocotte”

By Rachel-2

McEwen and Sons creamy white corn grits and Poche’s andouille – serves 6

Ingredients

• 1 cup McEwens and Sons white
• stone ground organic grits
• 2 tablespoons butter
• 1/2 cup mascarpone cheese
• 2 tablespoons olive oil
• 30 jumbo Louisiana shrimp
• 6 tablespoons Poche’s andouille
• sausage, diced small
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 2 tablespoon piquillo peppers, diced small
• 1 tablespoon chopped thyme
• 4 cups shrimp stock
• 2 tablespoons butter
• 1 teaspoon fresh lemon juice
• 2 cup diced tomatoes
• 1 tablespoon chopped chives
• 1/2 cup picked chervil
• Salt, pepper and Creole
• spices to taste

Details

Adapted from shrimp.com

Preparation

Step 1

First to make the grits, bring 4 cups of water to a boil and lightly season with salt. Add the grits while stirring
rapidly and turn down to a simmer. Constantly stir, making sure to keep the bottom of the pot from sticking.
Simmer the grits on low for about 20 minutes stirring all the time. To finish the grits, stir in the butter and
mascarpone.
Heat a large pan over medium heat and add the olive oil. Season the shrimp with Creole spices and salt. Sauté
the shrimp until they start to brown, but do not cook all the way through. Remove the shrimp and hold on the
side. Add in the andouille, garlic, shallot, piquillo peppers, thyme and sauté until they become aromatic. Add in the
shrimp stock and bring to a low simmer. Stir in the butter and reduce until nice and thick.
Add back in shrimp to cook through. Finish with lemon juice, diced tomatoes and chives.
Place 4 healthy tablespoons of the grits in the middle of a large bowl and arrange the shrimp in the middle so they
stand up (tails facing in) and spoon the sauce around and garnish with fresh chervil.