Turbodog Shrimp and Grits

Market staff has a bit of an obsession with Shrimp and Grits, so much that when Cajun Grain came out with rice grits made from the brown jasmine rice, we ran home and created a special recipe including all kind of market goodies: jumbo shrimp from Clara Gerica, shiitake mushrooms from Mississippi Natural Products, butter from Mauthe's Progress Milk Barn, milk and goat cheese from Ryals Rocking R Dairy, and of course, rice grits from Cajun Grain.


Serves 4

4 cups milk

1 cup Cajun Grain rice grits

1/2 cup goat cheese of your choosing (we used Rocking R Dairy's 1 year aged goat asiago)

salt to taste

2 tablespoons butter

1 yellow onion chopped

2 stalks of celery chopped

1 small shallot chopped

1/2 green bell pepper

1/2 cup Abita Turbodog

1/4 cup chicken stock

8 ounces shiitake mushrooms

2 lbs peeled and deveined shrimp

3 tablespoons chopped flat-leaf parsley

salt and pepper to taste


To prepare the grits, heat rice grits and milk together in pot. Bring to a simmer, stirring occasionally. Grits will take about 10 minutes cook completely. If grits look too thick add a couple tablespoons of milk and stir. When grits are done, stir in goat cheese, cover and set aside.

Melt butter in a large saucepan or frying pan. Cook onion, celery, shallots and green bell pepper until soft and fragrant. Add shiitake mushrooms and sautee for 2 minutes. Add chicken stock and Abite Turbodog, bring to a simmer and let reduce for 2 minutes. Stir in shrimp and cook just until pink. Add salt and pepper to taste.

Serve in wide mouthed bowls. Put two large serving spoonfuls of grits in bottom of each bowl and spoon shrimp and mushroom mixture on top, adding some of the broth. Sprinkle chopped parsley on top and serve.

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