[laserman]

I'll go first -

Laserman’s Cajun Shrimp and Grits with Broccoli

Ingredients:

Shrimp:
·   1 1/2 pounds (26-30 count) Wild Georgia Shrimp
·   2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
·   1 tablespoon paprika
·   1 tablespoon dried Italian seasoning
·   Freshly ground black pepper

Grits:
·   2 cups chicken broth, low sodium
·   2 tablespoons butter or margarine
·   1 cup quick grits (recommended: Quaker)
·   3/4 cup heavy whipping cream
·   3 1/2 ounces extra-sharp Cheddar

Sauce:
·   2 tablespoons butter or margarine
·   1 tablespoon minced garlic
·   3 tablespoons all-purpose flour
·   1 cup chicken broth, low sodium
·   1/2 cup heavy whipping cream
·   1 teaspoon Worcestershire sauce
·   1/2 teaspoon hot sauce
·   1 1/8” thick slice sugar-cured country ham (or Andouille Sausage)

Broccoli:
·   Two medium stalks, cut and steamed broccoli

Directions

First, peel and devein the shrimp.  In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium casserole mix chicken broth and 2 tablespoons butter and grits.  Microwave for four minutes on high.  Add cream, and cheese.  Mix well return to microwave for 1 or 2 minutes, stir and set aside.  Don't skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter.  Add minced garlic and stir for 30 seconds.  Add in the spice-coated shrimp, and cook only until they're just done and tender.  Don't overcook. Remove the shrimp from the saute pan and set them aside in a covered bowl.  If you are like me, you will want to taste 1 or 2, to see if they're okay.   

The roux and broccoli are next.  Place the cut broccoli in a steamer.  While that is cooking and with all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux.  Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken broth and heavy whipping cream.  Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce.  Cover and set aside.

And last, a little country ham.  Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.  If you use the Andouille sausage, sear it and cook for about 3 minutes.

To serve, and this is the best part, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp.  Drizzle that wonderful roux sauce over top of the shrimp, sprinkle on a few cubes of country ham, and place the broccoli in a circle forming a nice wreath around the grits and shrimp.  Mangia with a wine you like to drink. 

Lou

[stone deaf]

SAUSAGE & RED GRAVY

INGREDIENTS
2-3 lbs link sausage
2 onions sliced
1 stick butter
6oz can tomato paste
4 small cans Spicy V8 juice
1 tbsp minced garlic
2 tbsp sugar
creole spice mix to taste
add a few shakes of Tabasco sauce if you like and hot sausage is my preferred sausage for this dish.

DIRECTIONS
1. Poke holes in the sausage links.
2. Use a large cast iron pot to brown the links of sausage.
3. Cover the sausage about halfway with water and place the lid on the pot. Let it steam for approximately 30 minutes. Add water as needed to prevent scorching and sticking. This will also allow to make its own gravy (save and set aside for later). Remove sausage and slice into 1/2 to 3/4 inch thin slices and set aside in a dish.
4. In the large pot with the sausage gravy add the onions, garlic and butter. After butter has melted add the tomato paste, V-8 and the sugar. Season with cajun spices and simmer for 30 to 45 minutes.
5. Add water as needed to make a thin gravy or leave it thick.
6. Serve over rice with French bread to sop up the gravy