Easter: A time for Shrimp and Grits
Easter is a special time for friends and family. Chef Doug Pierce is excited to share his recipe for shrimp and grits with you! The Arapahoe Cafe & Pub celebrates every Easter with a special brunch menu in Dillon, Colorado. Check out Doug's awesome recipe and come celebrate the holiday with us!
Shrimp and Grits
3 cups Stone Ground Grits (We recommend Bob’s Red Mill White Corn Grits or Anson Mills, both are available online)
1 Tablespoon butter
1/2 Cup White cheddar cheese or cheese of choice
¼ Cup heavy cream (optional)
2 stalks celery, diced
1 large red bell pepper, diced
1 large yellow onion, diced
10-12 cloves garlic, minced
½ cup white wine
2 teaspoons Cajun seasoning
¼ teaspoon Cayenne pepper (optional)
1 teaspoon black pepper
¾ pounds Andouille sausage, or other high quality smoked sausage, sliced ½ inch thick
1 can Fire Roasted tomatoes, pureed
2 cups chicken broth
1 Tablespoon lemon juice
1 tablespoon cornstarch
2 Tablespoons water
½ cup heavy cream
3 Tablespoons butter
1 ½ pounds peeled and deveined shrimp (21-25 count)
Salt to taste
Chives (for garnish)
For the Grits
Cook grits according to package
Add white cheddar or any cheese on hand (optional)
Add heavy cream (optional)
For the Sauce
In a medium saucepan, heat 1 tablespoon of olive oil over medium high heat. Sauté celery, onions and peppers for about 5 to 10 minutes or until onions are translucent and peppers are fragrant.
Add garlic and cook 3-4 minutes, stirring to prevent burning.
Stir in white wine and cook until about half of the liquid is gone.
Add Cajun seasoning, black pepper, cayenne and sausage, stir to combine.
Add roasted tomato puree and bring to a boil.
Add chicken broth and lemon juice, return to a boil.
Turn down to low and simmer for 10 minutes.
In a small bowl mix cornstarch and water until smooth.
Add cornstarch mixture to pot while constantly stirring to slightly thicken sauce.
Add heavy cream and salt to taste, mix well.
Remove sauce from heat and stir in butter until melted.
Preheat a sauté pan over medium high heat with olive oil.
Remove tails from shrimp and sauté in pan until pink (about 3-4 minutes)
Add cooked shrimp to sauce and mix well.
Ladle sauce over warm grits and garnish with chives.
BONUS EASTER TRIVIA from doug:
Why is the date of Easter always different?
Jesus Christ's death and resurrection happened close to Jewish Passover, which was celebrated every first full moon right after the vernal equinox. Because of this, Easter follows that tradition and always occurs on the first Sunday after the first full moon following the vernal equinox.
- From https://www.timeanddate.com/calendar/determining-easter-date.html