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Birmingham Restaurant Week

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  • Recipe CollectionMore>>

  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
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  • Club Corp Charity Golf Outing

    Club Corp Charity Golf Outing

    Sunday, July 27 2014 12:03 AM EDT2014-07-27 04:03:46 GMT
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

(WJBK) -

Streetside Seafood Shrimp and Grits
Serves: 4
Prep Time: 30 Minutes
Cook Time: 10-12 Minutes

Ingredients:

For Shrimp:
16 ea. Shrimp (12-20 ct., peeled and de-veined)
1.5 # Andouille Sausage (sliced)
½ C  Tomatoes (diced)
½ C  Scallions (chopped)
2 Tbsp. Vegetable Oil
3 Tbsp. Lemon Juice
1 C Heavy Cream 
1/4 C Flour
1 C  Chicken Stock (or Broth)
3 Tbsp. Parsley (chopped)
To Taste Salt
To Taste Pepper

For Grits:
5 C  Water
1.5 C  White Hominy Grits
4 Tbsp. Butter (cubed)
2 Tbsp. Tabasco
3/4 C Smoked Cheddar Cheese
To Taste Salt
To Taste Pepper

Procedure:
1. In a medium sauce pot, add water and bring to a light boil. Add grits and stir until slightly thickened, approximately 5 minutes. Fold in butter, Tabasco, cheese, and seasoning. Remove from heat and place a lid on grits and set aside.

2. In a large saute pan, heat oil on medium and add andouille sausage. Lightly cook for about 2-3 minutes till it just gets color. Add flour and stir to create roux. Do not let roux get too brown. Add heavy cream, chicken stock, and lemon juice and bring to a light simmer. Add shrimp to liquid and poach for 3-4 minutes or until pink. Add tomatoes, salt, pepper, and parsley.

3. To plate, take a heaping scoop of the grits and place in a bowl, smother grits with shrimp and sauce. Garnish with more scallion and parsley. Enjoy.

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