looking for an old recipe
  Re: (...)
Hello, I'm looking for an old recipe that included grits shrimp sausage ( not sure if it was anduille or chorizo) with spicy red, green and yellow pepper accompaniement. Any recollection?


"Nemo saltat subrius"
  Re: looking for an old recipe by GrandPrix (Hello, I'm looking f...)
Can't help on the recipe, but, welcome!

I'm thinking you're a Formula One lover.
Practice safe lunch. Use a condiment.
  Re: Re: looking for an old recipe by Lorraine (Can't help on the re...)
Don't see it in the recipe index. Maybe one of the users who has been here longer has some info.

Where near Philly are you? I was born in Warminster, and also live in Pottstown for a while.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: looking for an old recipe by labradors (Don't see it in the ...)
Well, there's this one -
Smoky Grits Soufflé with Shrimp Creole
(Cuisine at home, February 2006, Issue 55, p. 9-11)

Makes: One 9-inch Soufflé 6 Cups Creole Total Time: About 1 1/4 Hours Rating: Intermediate

For the Soufflé —
Bring to a Boil; Whisk in:
2 cups water
2 cups whole or 2% milk
1 cup medium- or coarse-grind yellow grits

Off Heat, Stir in:
1 1/2 cups smoked Gouda, shredded
1/2 cup cooked ham, diced small
1/4 cup scallions, sliced
1 t. kosher salt
1/4 t. ground white pepper
1/8 t. cayenne
5 egg yolks

Beat; Fold into Base:
5 egg whites
1/4 t. cream of tartar

For the Creole —
Saute in 4 T. Unsalted Butter:
1/2 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 T. garlic, minced
1 T. tomato paste
1 T. Cajun seasoning

Deglaze with; Stir in:
1/3 cup dry sherry
2 T. all-purpose flour
1 can diced tomatoes and juice (14.5 oz.)
1 cup chicken broth
2 T. honey
2 T. Worcestershire sauce
Juice of 1 lemon

Add and Simmer; Finish with:
1 lb. medium shrimp, peeled
1 1/2 cups frozen sliced okra
1/4 cup chopped fresh parsley
Tabasco to taste

Preheat oven to 400° with a rack in the lower third. Generously grease a 9" soufflé dish with softened butter; coat the inside with 3 T. plain bread crumbs. Freeze the dish.

Bring water and milk for the souffle to a boil in a large saucepan. Whisk in grits in a steady stream, stirring constantly; reduce heat to medium-low and simmer until grits are thick, 5–8 minutes.

Off heat, stir in Gouda, ham, scallions, and seasonings. Transfer grits to a large mixing bowl, then blend in the yolks. Cool grits until they're warm, stirring often to prevent a "skin" from forming.

Beat egg whites and cream of tartar to stiff peaks in a bowl using an electric hand mixer on medium-high speed. Lighten the base with some of the whites, then carefully fold in the remaining whites. Pour batter into prepared dish and bake for 30 minutes; reduce the oven temperature to 350° and bake 15–20 minutes longer. Serve scoops of soufflé on top of hot Shrimp Creole.

Saute onions, bell pepper, celery, garlic, tomato paste, and seasoning for the Creole in a saute pan in butter over medium-high heat. Cook until vegetables are soft, about 5 minutes.

Deglaze with sherry; simmer until liquid is nearly evaporated. Add flour and stir to coat vegetables. Stir in tomatoes, broth, honey, Worcestershire, and lemon juice; simmer 8–10 minutes.

Add shrimp and okra; simmer until shrimp are cooked through and okra is soft, 3–4 minutes. Finish with parsley and Tabasco.

OH! I bet it's this one -

Shrimp and Grits
(Cuisine at home, October 2002, Issue 35, p. 9)

Makes: 2 - 4 Servings Total Time: 40 Minutes Rating: Intermediate

For the Grits —
2 cups grits (using half milk, half water)

For the Shrimp —
Dust with Flour:
10 large shrimp (16 - 20 count), peeled and deveined

Saute in 2 T. Vegetable Oil:
Floured shrimp
1 cup kielbasa, 1/4"-thick slices

Add with 1 T. Butter:
1/2 cup yellow pepper, diced
1/2 cup red pepper, diced
1/2 cup celery, diced

Stir in:
1 cup tomatoes, seeded and diced
2 t. garlic, minced
2 t. Old Bay seasoning
1 t. dried oregano
1/2 t. crushed red pepper flakes

Add; Reduce:
1/2 cup low-sodium chicken broth
1 T. heavy cream

Stir in:
Sauteed shrimp and kielbasa
1/2 cup scallions, chopped (green part only)

Serve Over:
Sauteed mustard greens
Prepared grits

Garnish with:
Lemon wedge

Prepare grits according to package directions using half milk and half water to make creamy grits.

Dust peeled and deveined shrimp with flour; set aside.

Saute shrimp and kielbasa in pan over medium heat for 3 - 4 minutes. Remove and set aside.

Add 1 T. of butter to pan with peppers and celery. Saute 2 - 3 minutes, scraping bottom of pan.

Stir in tomatoes and seasonings. Cook 3 - 4 minutes.

Add broth and cream. Reduce until liquid thickens, about 4 - 5 minutes.

Stir in reserved shrimp and kielbasa, and chopped scallions. Simmer 2 - 3 minutes.

Serve over sauteed mustard greens and prepared grits.

Garnish each serving with a wedge of lemon.


Billy, remember the one we had on top of the hill when you visited?? This last one (recipe) reminded me of it - man, that was good!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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