Advertisement

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.

Ingredients:

Advertisement – Content Continues Below

6x Shrimp

1 Cup Stone Ground Grits

1/2 Cup Water

1/2 Cup Milk

Andouille Sausage (Cooked)

Bacon (Cooked)

Diced Onion + Peppers

2 Tblspoons Butter

White Wine

Salt + Pepper

Cheddar Cheese

Preparation:

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!

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

Advertisement
Petersburgh PFOA crisis
Murder Suspect Arrested in Rensselaer County
Many left town hall wanting more from Tonko
In Depth: Contamination crisis
Watervliet police find burglary suspect in dollar store
Tournament helps family left parentless by crash
Albany man accused of biting officer's finger
Congressman Tonko hopes for peaceful, productive town hall meeting
Advertisement
Advertisement
Advertisement