Musket Powder Red Label
1 cup Stone-Ground or Yellow Grits
1 large Shallot,small dice
1 tbsp Apple Cider Vinegar
1 tbsp Lemon Juice
Hot Sauce,to taste
1 Bay Leaf
1 cup Musket Powder Red Label
1 cup Cornstarch
½ pound Shrimp,peeled, deveined
1 Cup Andouille Sausage
2 tbsp Butter
½ Cup Heavy Cream
½ Cup Guinness
½ Cup Shallot
¼ cup Celery,brunoise
¼ Cup Bell Pepper,brunoise
3 Bulbs Garlic,brunoise
- Make the grits. In a medium saucepan on medium, heat a tablespoon of neutral oil and sauté shallots for 3-4 minutes, add vinegar and cook until shallots are translucent and vinegar is cooked off.
- Add grits, water and a bay leaf, and stir occasionally until grits are al dente.
- Add hot sauce, lemon and salt to taste and cook until grits are cooked through.
- Turn off the heat and mix in butter and more salt if needed.
- Prepare shrimp. Dredge all of the shrimp in a mixture of 2:1 corn starch and Musket Powder Red Label seasoning. Set aside.
- Make the sauce. Mise out the remaining ingredients and heat up a sauté pan to medium high heat. Add a neutral oil and add the shrimp.
Sear until you have a nice crust on both sides, remove from the pan and set aside.
Note: The shrimp doesn’t need to be cooked all the way through at this point, but should be pretty close.
- Add shallots, bell peppers and celery into the pan. Sauté until the vegetables begin to soften and add the garlic and 1 tbsp Musket Powder Red label seasoning. Cook for an additional minute. Mix with a spoon to pick up all the fond that was left over from the shrimp.
- Add the andouille and sauté for 3 minutes.
- Deglaze the pan with the Guinness and reduce until there is no more alcohol left.
- Add a 1/4 cup heavy cream and reduce. Once reduced by about half, add hot sauce, lemon juice, and salt to taste.
- Add your shrimp. Cook for about 4 more minutes until the shrimp has cooked through. Mount the sauce with butter and immediately plate with grits. Serve and enjoy!