What was new to me was the California Downtown Disney. I know, Orlando has one of those, too, but I’ve been gone long enough that whatever was there, isn’t any longer. So when my cousins and I went through Downtown Disney to get to the park entrance we walked past Ralph Brennan’s Jazz Kitchen and then we stopped in for lunch. I’m a sucker for all things NOLA, and since one of the venerated restaurant families of NOLA agreed to put their name on a Disney restaurant, I had to try it. Expectations were high (A Brennan’s restaurant at Disney!) and low (we weren’t in NOLA, we were in Southern California). Anyway, I had a very traditional NOLA recipe – Barbequed Shrimp and Grits. Let me be perfectly clear: I . WAS . NOT . DISAPPOINTED. I was so not disappointed that I searched high and low for the recipe, and finally found it on the Downtown Disney website. I’ve made the grits a number of times, and this has to be one of the easiest recipes ever. They are good as a side dish for many other meals — to be perfectly frank, we love these grits so much, sometimes, a bowl of these ARE dinner with a bit of french bread. Those on a diet should opt for a small portion, as there is a full stick of butter, heavy whipping cream and Parmesan cheese in this side dish. The recipe for both Shrimp and Grits are below. I hope you enjoy them as much as we do.
- 6 tablespoons unsalted butter
- 1/2 medium onion, diced
- 1/4 pound andouille sausage, diced
- 3 cups low-sodium chicken stock
- 1 cup grits
- 1 cup heavy cream
- 1 tablespoon freshly grated Parmesan cheese * I add 1/4 cup cos I love Parmesan Cheese!
- 1 tablespoon chopped fresh parsley
- Coarse salt, to taste
Combine butter, onion, and andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste.
- 1 pound medium shrimp (about 30 shrimp), peeled and deveined
- 1/4 cup shrimp stock (may substitute chicken stock)
- 1/2 lemon, juiced
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons coarsely ground black pepper
- 1 teaspoon Creole seasoning
- 1 teaspoon minced garlic
- 1 stick (1/4 pound) unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon chopped fresh parsley, garnish
Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.
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