What's cooking at GABA? is a collection of ideas for food to accompany sporting events. Because if you have sports and you have drinks, that's great. But eventually, you'll get hungry. So, What's cooking?
First, I have to say that I shamelessly stole this idea from And The Valley Shook, our SB Nation affiliate for the LSU Tigers. I have enjoyed reading their section Cookin' ATVS Style and have even tried a few recipes. Most notably the Chicken and Andouille Gumbo, still working on that roux, but it's coming along ok. In fact, for the eve of my pilgrimage to Baton Rouge, I'm even trying out this Red Beans and Rice recipe posted by ATVS's Billy Gomilla. But back to this post: I had another recipe in mind to make for the LSU game, but it's just not quite time for that one yet. So, this week we're making Shrimp 'N' Grits.
4 cups chicken broth
1/2 whipping cream
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1/4 cup Parmesan
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 pound smoked kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes
Chopped chives, for garnish
So let's get started. First the grits, combine the chicken broth and whipping cream in a pot and bring to a low simmer, then slowly stir in your grits and a pinch of salt. Stir while cooking and once the grits start to thicken up, add your cheese and butter while you continue to stir to incorporate the cheese. You should get a nice thick consistency. Add salt and pepper to taste. Note, I found that the parmesan flavor was a bit to overwhelming and had to add some sugar to the grits to bring the flavor back down. Additionally, the next time I try this recipe, I'm going to try using some white cheddar cheese in the place of the parm'.
I pretty much made the grits and then set them aside with the stove on low while I moved on to the shrimp. In hindsight, you could probably make the shrimp and then start the grits while your veggies are simmering for the Shrimp part of the dish.
In a large saute pan, melt your butter and add garlic, and chopped onion and bell pepper. Cook for about 5 minutes until bell pepper and onion are soft. Add your kielbasa sausage (note: my lady is absolutely obsessed with andouille, or the closest thing to andouille you can find in Atlanta, so we went with that, but as kleph or Billy have noted over at ATVS, any smoked sausage will do. Sometimes they prefer kielbasa so that it doesn't overpower the dish, and if spiced right the sausage will take on the flavor of the dish anyways.
Once the sausage is cooked add your shrimp and saute for 2 minutes max. Really, one minute is probably enough. Then, add your white wine (I just used chardonnay) and then your can of diced tomatoes and bring to a boil for five minutes.
During this time hit it with some salt and pepper. I couldn't resist and threw in a dash of cajun seasoning. Should be about done.
Taste it and see if you want to add a little more salt/pepper or other seasoning.
Serve over a bed of your cheese grits and enjoy. I'm not gonna lie, this turned out really well. But, beware leftovers. The shrimp will not reheat well in a microwave. And if you're not gonna make it, you can always get some at a restaurant. Some of the best shrimp n grits I have had was at the Boulevard Diner in Mt. Pleasant, SC. That place doesn't look like much from the outside, but it delivers some pretty good food. Give it a try.
So, that's what's cooking at GABA, Until next time.....