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Birmingham Restaurant Week

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  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
  • Sarah's practically homemade samoa cookies

    Sarah's practically homemade samoa cookies

    Wednesday, April 16 2014 11:54 AM EDT2014-04-16 15:54:41 GMT
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
(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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