Ralph Brennan’s Jazz Kitchen Shrimp and Grits

By mszcookie

I had this meal when I was in Anaheim California for a business trip at the Disneyland Hotel. The Jazz Kitchen boasts a festive, “Big Easy”-themed atmosphere and now you bring the taste of New Orleans home with these barbecue sauce, andouille-parmesan grits.

Ingredients

• Andouille-Parmesan Grits Ingredients:
• 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
• 1 tablespoon chopped fresh parsley
• Coarse salt, to taste
• Barbeque Shrimp Ingredients:
• 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

Preparation

Step 1

Grits Preparation:
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.


Barbeque Shrimp Preparation:
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.