Phillip Lammond's Shrimp and Grits
INGREDIENTS
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1½ cups stone-ground grits
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1 teaspoon salt
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4 tablespoons (½ stick) butter
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1 teaspoon Cajun seasoning (Tony Chachere’s Creole Seasoning)
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2 pounds medium-large raw shrimp (preferably head on)
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2 tablespoons olive oil
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3 tablespoons butter, divided
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1 tablespoon flour
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1 medium onion, chopped
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2 small jalapeno peppers, seeded and chopped
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1 fennel bulb, white part thinly sliced
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3 cloves garlic, minced
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1 teaspoon Worcestershire sauce
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¼ cup dry white wine
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Salt to taste
•
Fennel fronds and pickled okra for garnish
•
1½ cups stone-ground grits
•
1 teaspoon salt
•
4 tablespoons (½ stick) butter
•
1 teaspoon Cajun seasoning (Tony Chachere’s Creole Seasoning)
•
2 pounds medium-large raw shrimp (preferably head on)
•
2 tablespoons olive oil
•
3 tablespoons butter, divided
•
1 tablespoon flour
•
1 medium onion, chopped
•
2 small jalapeno peppers, seeded and chopped
•
1 fennel bulb, white part thinly sliced
•
3 cloves garlic, minced
•
1 teaspoon Worcestershire sauce
•
¼ cup dry white wine
•
Salt to taste
•
Fennel fronds and pickled okra for garnish
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