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+-- Thread: looking for an old recipe (/showthread.php?tid=59335)
looking for an old recipe - GrandPrix - 06-24-2008
Hello, I'm looking for an old recipe that included grits shrimp sausage ( not sure if it was anduille or chorizo) with spicy red, green and yellow pepper accompaniement. Any recollection?
Thanx.
Re: looking for an old recipe - Lorraine - 06-24-2008
Can't help on the recipe, but, welcome!
I'm thinking you're a Formula One lover.
Re: looking for an old recipe - labradors - 06-24-2008
Don't see it in the recipe index. Maybe one of the users who has been here longer has some info.
Where near Philly are you? I was born in Warminster, and also live in Pottstown for a while.
Re: looking for an old recipe - cjs - 06-25-2008
Well, there's this one -
Smoky Grits Soufflé with Shrimp Creole
(Cuisine at home, February 2006, Issue 55, p. 9-11)
Makes: One 9-inch Soufflé 6 Cups Creole Total Time: About 1 1/4 Hours Rating: Intermediate
For the Soufflé —
Bring to a Boil; Whisk in:
2 cups water
2 cups whole or 2% milk
1 cup medium- or coarse-grind yellow grits
Off Heat, Stir in:
1 1/2 cups smoked Gouda, shredded
1/2 cup cooked ham, diced small
1/4 cup scallions, sliced
1 t. kosher salt
1/4 t. ground white pepper
1/8 t. cayenne
5 egg yolks
Beat; Fold into Base:
5 egg whites
1/4 t. cream of tartar
For the Creole —
Saute in 4 T. Unsalted Butter:
1/2 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 T. garlic, minced
1 T. tomato paste
1 T. Cajun seasoning
Deglaze with; Stir in:
1/3 cup dry sherry
2 T. all-purpose flour
1 can diced tomatoes and juice (14.5 oz.)
1 cup chicken broth
2 T. honey
2 T. Worcestershire sauce
Juice of 1 lemon
Add and Simmer; Finish with:
1 lb. medium shrimp, peeled
1 1/2 cups frozen sliced okra
1/4 cup chopped fresh parsley
Tabasco to taste
Preheat oven to 400° with a rack in the lower third. Generously grease a 9" soufflé dish with softened butter; coat the inside with 3 T. plain bread crumbs. Freeze the dish.
Bring water and milk for the souffle to a boil in a large saucepan. Whisk in grits in a steady stream, stirring constantly; reduce heat to medium-low and simmer until grits are thick, 5–8 minutes.
Off heat, stir in Gouda, ham, scallions, and seasonings. Transfer grits to a large mixing bowl, then blend in the yolks. Cool grits until they're warm, stirring often to prevent a "skin" from forming.
Beat egg whites and cream of tartar to stiff peaks in a bowl using an electric hand mixer on medium-high speed. Lighten the base with some of the whites, then carefully fold in the remaining whites. Pour batter into prepared dish and bake for 30 minutes; reduce the oven temperature to 350° and bake 15–20 minutes longer. Serve scoops of soufflé on top of hot Shrimp Creole.
Saute onions, bell pepper, celery, garlic, tomato paste, and seasoning for the Creole in a saute pan in butter over medium-high heat. Cook until vegetables are soft, about 5 minutes.
Deglaze with sherry; simmer until liquid is nearly evaporated. Add flour and stir to coat vegetables. Stir in tomatoes, broth, honey, Worcestershire, and lemon juice; simmer 8–10 minutes.
Add shrimp and okra; simmer until shrimp are cooked through and okra is soft, 3–4 minutes. Finish with parsley and Tabasco.
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OH! I bet it's this one -
Shrimp and Grits
(Cuisine at home, October 2002, Issue 35, p. 9)
Makes: 2 - 4 Servings Total Time: 40 Minutes Rating: Intermediate
For the Grits —
Prepare:
2 cups grits (using half milk, half water)
For the Shrimp —
Dust with Flour:
10 large shrimp (16 - 20 count), peeled and deveined
Saute in 2 T. Vegetable Oil:
Floured shrimp
1 cup kielbasa, 1/4"-thick slices
Add with 1 T. Butter:
1/2 cup yellow pepper, diced
1/2 cup red pepper, diced
1/2 cup celery, diced
Stir in:
1 cup tomatoes, seeded and diced
2 t. garlic, minced
2 t. Old Bay seasoning
1 t. dried oregano
1/2 t. crushed red pepper flakes
Add; Reduce:
1/2 cup low-sodium chicken broth
1 T. heavy cream
Stir in:
Sauteed shrimp and kielbasa
1/2 cup scallions, chopped (green part only)
Serve Over:
Sauteed mustard greens
Prepared grits
Garnish with:
Lemon wedge
Prepare grits according to package directions using half milk and half water to make creamy grits.
Dust peeled and deveined shrimp with flour; set aside.
Saute shrimp and kielbasa in pan over medium heat for 3 - 4 minutes. Remove and set aside.
Add 1 T. of butter to pan with peppers and celery. Saute 2 - 3 minutes, scraping bottom of pan.
Stir in tomatoes and seasonings. Cook 3 - 4 minutes.
Add broth and cream. Reduce until liquid thickens, about 4 - 5 minutes.
Stir in reserved shrimp and kielbasa, and chopped scallions. Simmer 2 - 3 minutes.
Serve over sauteed mustard greens and prepared grits.
Garnish each serving with a wedge of lemon.
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Billy, remember the one we had on top of the hill when you visited?? This last one (recipe) reminded me of it - man, that was good!
