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Gluten Free Shrimp & Grits (yields 8 servings)
Grits
- 2 cups heavy whipping cream
- 4 cups water
- 3 cups low sodium chicken stock, warmed
- ¼ cup butter
- Salt & pepper to taste
- 2 cups stone ground grits
In a saucepan over med-high heat combine cream, water, warmed stock and bring to a boil. Add butter, salt & pepper. Slowly add grits stirring constantly. Reduce heat to medium low. Cook for 20 minutes stirring occasionally.
Shrimp and Sausage Gravy
- 2 tbsp extra virgin olive oil
- 1 medium onion, minced
- 1 each, green, red and yellow pepper, chopped
- 3 garlic cloves, minced
- 1.5 lbs Gluten Free andoullie sausage, cut in small chucks
- 3 tbsp of Beth’s Gluten Free All-Purpose Flour
- 2 ½ cups of chicken stock
- 2.5 lbs of large shrimp, peeled and devained
- Salt & pepper
- 1 green onion, white & green part chopped
- 2 tbsp parsley, chopped
Coat a deep skillet with oil and place over medium heat. Add garlic, onion and peppers and sauté for 3-4 minutes until softened. Add sausage and cook stirring until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to make roux. Slowly pour in chicken stock and continue to stir avoiding lumps. When liquid comes to a simmer, add shrimp. Poach shrimp in stock for 3-4 minutes until they are firm and pink and gravy is smooth and thick. Season with salt and pepper. Stir in parsley and green onion. Pour over grits and serve immediately. |
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