Shrimp and Grits
February 11, 2017 10:37 AM
Chef Jeremy Tolliver of Warehouse Grill and BBQ in Colonie makes his Let's Eat Kitchen debut with a savory Shrimp and Grits, plus a mouth-watering Reuben.
1 Cup Stone Ground Grits
1/2 Cup Water
1/2 Cup Milk
Andouille Sausage (Cooked)
Diced Onion + Peppers
2 Tblspoons Butter
Salt + Pepper
Start your grits by mixing water, milk, and butter, and bringing the mixture to a boil. Stir in grits and continue until preferred thickness is reached, then add cheese and keep stirring. Combine onion, peppers, bacon, and andouille in a pan on medium heat. Saute and sweat until desired firmness. Add butter and shrimp. When shrimp is halfway cooked, add white wine and stock. Salt and pepper to taste. Enjoy!
Updated: February 11, 2017 10:37 AM
Created: February 11, 2017 10:01 AM
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