Watch Chef Danielle share this and the rest of her New Year’s Eve champagne menu on Let’s Talk Live!
Cheesy grits, plump shrimp drizzled with a creamy champagne vanilla sauce combine for a new twist on an old Southern favorite.
Shrimp & Grits with Champagne Cream Sauce
December 30, 2010
Persons
Serves four
Ingredients
For Shrimp:
- 2 tablespoons olive oil
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 3 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1/4 teaspoon Old Bay Seasoning
- 1/2 cup champagne
For Cream Sauce:
- 1 tablespoon olive oil
- 2 medium shallots, chopped
- 1/4 cup champagne
- 1 cup heavy cream
- salt and pepper, to taste
For Grits:
- 2 1/4 cups chicken stock
- 1/2 cup quick-cooking grits
- 1/2 cup shredded cheddar cheese
- salt and pepper, to taste
Instructions
For Shrimp:
- Heat olive oil in large saute pan over medium high heat. Add red and green bell pepper and garlic. Cook, stirring occasionally, until the peppers soften, about 5 minutes.
- Add the shrimp and the Old Bay. Cook just until the shrimp are pink, about 2 minutes. Add the champagne and cook until only about 2 tablespoons of liquid remain in the pan. Remove shrimp from pan and set aside.
For Cream Sauce:
- Return the shrimp pan to the stovetop. Add 1 tablespoon of olive oil and shallots. Cook until the shallots soften, about 3 minutes.
- Stir in the champagne and cook until all but a teaspoon has evaporated away. Add the heavy cream, being careful not to let the sauce boil, and cook until the sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper.
For Grits:
- Bring the chicken stock to a boil in a medium pot. Stir in the grits, cover and reduce the heat to low. Let the grits cook until softened, about 12 minutes, stirring occasionally. Stir in the cheese and season to taste with salt and pepper.
To Serve:
- Spoon the grits into a martini glass. Top with a spoonful of the shrimp and peppers. Drizzle the cream sauce over the shrimp and serve.
© 2024 Copyright 2020 www.CookingClarified.com
Shrimp & Grits with Champagne Cream Sauce
December 30, 2010
Persons
Serves four
Ingredients
For Shrimp:
- 2 tablespoons olive oil
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 3 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1/4 teaspoon Old Bay Seasoning
- 1/2 cup champagne
For Cream Sauce:
- 1 tablespoon olive oil
- 2 medium shallots, chopped
- 1/4 cup champagne
- 1 cup heavy cream
- salt and pepper, to taste
For Grits:
- 2 1/4 cups chicken stock
- 1/2 cup quick-cooking grits
- 1/2 cup shredded cheddar cheese
- salt and pepper, to taste
Instructions
For Shrimp:
- Heat olive oil in large saute pan over medium high heat. Add red and green bell pepper and garlic. Cook, stirring occasionally, until the peppers soften, about 5 minutes.
- Add the shrimp and the Old Bay. Cook just until the shrimp are pink, about 2 minutes. Add the champagne and cook until only about 2 tablespoons of liquid remain in the pan. Remove shrimp from pan and set aside.
For Cream Sauce:
- Return the shrimp pan to the stovetop. Add 1 tablespoon of olive oil and shallots. Cook until the shallots soften, about 3 minutes.
- Stir in the champagne and cook until all but a teaspoon has evaporated away. Add the heavy cream, being careful not to let the sauce boil, and cook until the sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper.
For Grits:
- Bring the chicken stock to a boil in a medium pot. Stir in the grits, cover and reduce the heat to low. Let the grits cook until softened, about 12 minutes, stirring occasionally. Stir in the cheese and season to taste with salt and pepper.
To Serve:
- Spoon the grits into a martini glass. Top with a spoonful of the shrimp and peppers. Drizzle the cream sauce over the shrimp and serve.
© 2024 Copyright 2020 www.CookingClarified.com
Be the first to comment