Spicy Shrimp and Sundried Tomato Pesto Grits


1/2 onion, sliced
2 stalks of celery, chopped
1 tablespoon of butter
2 teaspoons of minced garlic
1 tablespoon of olive oil
1/2 teaspoon Tony Chacherie's No Salt Seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon of Creole Mustard
1/2 teaspoon Horseradish
4 cups of water
1/2 teaspoon salt
1 cup of grits
2 tablespoons of tomato pesto


Shrimp: Saute 1/2 onion, sliced and 2 stalks of celery, chopped in 1 tablespoon of butter until tender. Add 1-2 teaspoons of minced garlic and 1 tablespoon of olive oil. Add 1 lb. medium sized peeled shrimp (25-30 ct. per lb., got them from Kay at the farmer's market.) Season with 1/2 teaspoon Tony Chacherie's No Salt Seasoning, a lot of cracked black pepper, 1/2 teaspoon salt, 1/4 garlic powder, and 1/4 teaspoon cayenne pepper. Add 1/2 cup of chicken broth, 1 tablespoon of Creole Mustard, 5-6 dashes of Crystal Hot Sauce, 1/2 teaspoon Horseradish. Simmer for 2-3 minutes until the sauce is reduced.
Cups of water, 1/2 teaspoon salt, 1 cup of grits. Cook grits for 7-8 minutes or until done. Add 2 tablespoons of tomato pesto and 1/2 parmesan cheese. Serve shrimp over grits. Nom.


4 servings


Thursday, July 8, 2010 - 2:59pm


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