Crabs_Shrimp_Grits_BIG

 

Crabs – We Got ‘Em
JOHN FLANINGAM
 

12-14 Gulf shrimp (21-25 ct.), tail on, peeled and deveined
2 Tbsp. blackening seasoning
2 Tbsp. garlic butter
2 oz. white wine (Sauterne)
2 oz. Conecuh sausage (sliced and halved)
1 Tbsp. Worcestershire sauce
Few drops of hot sauce
4 oz. heavy cream
2Tbsp. cold butter
2 slices French bread (buttered and toasted on griddle)
1 cup stone-ground grits, cooked
1/3 cup shredded gouda cheese
2 Tbsp. Romano cheese
1 green onion, diced
Lemon slice

Sprinkle shrimp with blackening seasoning. Toss in a bowl until lightly coated. Heat a large sauté pan on medium high heat. Add garlic butter and sausage. Saute slightly then add seasoned shrimp. Toss until shrimp are half done with pink edges. Remove shrimp from pan. Place pan back on heat and deglaze with wine, Worcestershire sauce, hot sauce and heavy cream. Return to a boil; reduce slightly and add shrimp back to mixture. Toss until done and sauce is thickened. Turn off heat, add cold butter and mix in well. Pour shrimp and sauce on top of cheese grits in a large serving bowl. Garnish with Romano cheese, green onion and lemon slice.