Ralph Brennan's Shrimp and Grits

Ralph Brennan’s Jazz Kitchen Shrimp and Grits


Andouille-Parmesan Grits
6 tablespoons unsalted butter
1/2 medium onion, diced
1/4 pound andouille sausage, diced
3 cups low-sodium chicken stock
1 cup grits
1 cup heavy cream
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
Coarse salt, to taste

Barbeque Shrimp
1 pound medium shrimp (about 30 shrimp), peeled and deveined
1/4 cup shrimp stock (may substitute chicken stock)
1/2 lemon, juiced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon Creole seasoning
1 teaspoon minced garlic
1 stick (1/4 pound) unsalted butter, cut into 1/2-inch cubes
1 teaspoon chopped fresh parsley, garnish


Andouille-Parmesan Grits
Combine butter, onion, and andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste.

Barbeque Shrimp
Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.