Union Hill Grill’s Shrimp and Grits
4 cups chicken broth
4 tablespoons unsalted butter, divided
1 cup stone ground yellow grits
1 cup shredded cheddar
1/2 cup diced yellow onion
5 garlic cloves, minced
8 ounces roasted red peppers, seeds removed, roughly chopped
1/2 cup sherry
2 cups heavy cream
1/2 tablespoon chicken base
1 tablespoon vegetable oil
16 large (16/20 count) white shrimp, peeled and deveined
1/4 pound andouille sausage, thinly sliced
2 teaspoons seafood blackening seasoning
1 cup matchstick-pieces red bell pepper
1 cup matchstick-pieces green bell pepper
1 cup matchstick-pieces red onion
1 cup corn kernels
10 heirloom cherry tomatoes, cut in half
2 tablespoons finely sliced green onion
In a medium saucepan, combine broth and 2 tablespoons butter and bring to a boil. Slowly add grits to boiling liquid, whisking constantly. Turn mixture down to a simmer and continue to whisk. Add cheddar and taste for seasoning. Keep warm until ready to serve.
Make bell pepper sauce: In a medium skillet, heat 1 tablespoon butter over medium-high heat. Add onions and garlic and cook 5 minutes. Add peppers and cook until heated. Add sherry and stir to get up browned bits from bottom of skillet. Add cream and bring to a boil. Stir in chicken base. Carefully pour mixture into the jar of a blender and blend until smooth, keeping the top of the blender secure. Keep warm until ready to serve.
Heat a large skillet over high heat. Add oil, then add shrimp and andouille. Sprinkle with blackening seasoning. Add remaining tablespoon butter, then stir in red pepper, green pepper, onion and corn. Saute until vegetables are heated through. Stir in bell pepper sauce and tomatoes. Heat through.
Put prepared grits in a serving bowl, then top with shrimp and vegetable mixture. Garnish with green onions. Serves: 4
Per serving: 1,202 calories (percent of calories from fat, 62), 49 grams protein, 64 grams carbohydrates, 6 grams fiber, 84 grams fat (46 grams saturated), 416 milligrams cholesterol, 645 milligrams sodium.