Cru Bistro Shrimp & Grits - WTNZ FOX 43 Knoxville, TN

Cru Bistro Shrimp & Grits



Smoked Gouda Polenta
1 cup polenta
4 cups heavy cream
1 cup smoked gouda (shredded)
1 T. salt

Cajun tomato cream:
1/2 cup white wine
1 T. minced garlic
3 roma tomatoes (quartered)
1 cup heavy cream
1 T. blackening seasoning

Shrimp and Grits (serves 4)
2 red peppers sliced
1 red onion sliced
1 lb. button mushrooms sliced
1 lb. andouille sausage sliced
1 cup dry white wine
12 shrimp (U -12)
olive oil

1 cup Cajun tomato cream
2 cups Smoked Gouda Polenta


Bring the heavy cream to a boil in a sauce pot. Once boiling, remove from heat and slowly whisk in the polenta. Once the polenta starts to incorporate add the cheese and salt and stir until the mixture is thick.

To make the tomato cream sauce, bring the wine, garlic and tomatoes to a boil and reduce until the liquid is almost gone. Add the cream and the blackening seasoning and bring to a simmer. Once simmering, remove from heat and puree in a food processor.

To make the Shrimp & Grits, in a large saute pan, sweat the onion, mushroom, peppers, and sausage. Once the vegetables have begun to turn translucent add the shrimp and the white wine; reduce the white wine to almost nothing and turn the shrimp when they are beginning to turn pink on the top.

In separate bowls evenly portion out the polenta. Once the shrimp are cooked remove from heat and add the cream sauce. Portion out the shrimp and vegetables evenly between the portions of polenta.

Presented by: Cru Bistro

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