Birmingham Restaurant Week - Fox 2 News Headlines

Birmingham Restaurant Week

Posted: Updated:
  • Recipe CollectionMore>>

  • 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.

  • Sunday Brunch with Joe Muer Seafood

    Sunday Brunch with Joe Muer Seafood

    Wednesday, July 23 2014 10:58 AM EDT2014-07-23 14:58:13 GMT
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
  • Radish recipes

    Radish recipes

    Tuesday, July 22 2014 9:35 AM EDT2014-07-22 13:35:02 GMT
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
(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.

For more information on Birmingham Restaurant Week click HERE.

Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices